Ultra Soft & Moist Red Velvet Cake

This super simple red velvet cake comes together fast and doesn’t require anything fancy or complicated.

It’s moist, delicious, and topped with the tastiest cream cheese frosting that makes it feel way more special than the effort involved.

I love a homemade dessert for special occasions…I just don’t love a million steps or washing every bowl I own.

This red velvet cake is one of those recipes that looks impressive but is actually super simple, which is honestly my favorite kind.

It’s moist, delicious, and feels a little special without being a whole thing.

And honestly, it’s perfect for Valentine’s Day or Christmas!

It’s red, it’s classic, and it makes it look like you really went all out even if you threw it together.

Ingredients for Red Velvet Cake

• All-purpose flour – This is what makes the cake hold together (don’t swap for whole wheat, it’s just not the same)
• Sugar – You want that sweet cake, right?
• Baking soda – Helps it rise up nice and fluffy
• Cocoa powder – Just a tiny bit for that hint of chocolate
• Salt – I never skip this, brings out all the flavors
• Eggs – Go for large eggs, it helps with texture
• Vegetable oil – I use whatever’s on sale, keeps it super moist
• Buttermilk – Makes it soft and gives it that little tang
• Red food coloring – Honestly, this is just for looks but it’s kinda the whole point
• Vanilla extract – Always measure over the bowl in case it spills (trust me)
• White vinegar – Sounds weird but it works magic in red velvet

For the frosting:

• Cream cheese – Softened, so it mixes up smooth
• Unsalted butter – I usually just let it sit on the counter for a bit
• Powdered sugar – Makes the frosting all fluffy and sweet
• Vanilla extract – Gives it that classic flavor that everyone loves

How to Make Red Velvet Cake

1. Preheat and Prep

Turn the oven to 350°F and grease up two round cake pans.

I always dust a little flour in too, just to be sure nothing sticks.

If you forget to grease the sides, run a butter knife around after baking and it’ll pop right out.

2. Mix Dry Stuff

Dump your flour, sugar, baking soda, cocoa powder, and salt into a big bowl.

Give it a good stir with a whisk or fork so it’s all blended.

Don’t bother sifting, just break up any lumps with your fingers.

3. Combine Wet Ingredients

Crack the eggs into another bowl, whisk ‘em, then add in oil, buttermilk, food coloring, vanilla, and vinegar.

Mix until it’s a crazy red mess.

Food coloring stains, so don’t wear a white shirt for this one.

4. Bring It All Together

Pour the wet stuff into the dry stuff and mix until it looks smooth and even.

No need to go wild. Just get rid of the floury spots.

Overmixing makes it tough, so stop as soon as it’s all red and creamy.

5. Bake

Pour the batter into the pans, split it as even as you can.

Slide them into the oven and bake about 25-30 minutes, or until a toothpick poked in the middle comes out clean.

If your oven cooks uneven, swap the pans halfway through.

6. Cool Down

Let the cakes sit in the pans for 10 minutes, then turn them out onto racks to finish cooling.

Don’t rush this, or the cake will fall apart!

If you don’t have wire racks, just flip them onto a couple plates.

7. Make Frosting

Beat together cream cheese and butter until it’s nice and smooth.

Dump in the powdered sugar and vanilla, then whip it all up until fluffy.

If it’s too thick, splash in a tablespoon of milk.

8. Frost and Eat

Frost your cake once it’s cooled all the way (or the icing melts everywhere, don’t ask me how I know).

Spread that delicious frosting on thick and slice it up.

Hide a piece in the back of the fridge if you want leftovers.

A Cake That’s Actually Easy

Some days you just need a special cake that doesn’t ask a lot from you.

This one comes together fast, uses stuff you already have, and still tastes so good it feels like you tried harder than you did.

It’s the kind of recipe you can make on a busy afternoon, with kids popping in and out of the kitchen, and still feel pretty proud when you cut into it.