Butter-Based Red Velvet Cake

Here’s a rich and tender Butter-Based Red Velvet Cake recipe—classic, moist, and perfect for layering or frosting with cream cheese or buttercream.

Ingredients

For the cake:

• 2 1/2 cups all-purpose flour

• 1 1/2 cups granulated sugar

• 1 tsp baking soda

• 1 tsp cocoa powder

• 1/2 tsp salt

• 3/4 cup unsalted butter, softened

• 1 cup buttermilk, at room temperature

• 2 large eggs, at room temperature

• 2 tbsp red food coloring

• 1 tsp vanilla extract

• 1 tsp white vinegar

For classic cream cheese frosting (optional):

• 8 oz cream cheese, softened

• 1/2 cup unsalted butter, softened

• 3–4 cups powdered sugar

• 1 tsp vanilla extract

Instructions

1. Preheat oven:

   • Preheat oven to 350°F (175°C).

   • Grease and flour two 8- or 9-inch round cake pans.

2. Mix dry ingredients:

   • In a bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.

3. Cream butter and sugar:

   • In a large bowl, beat softened butter and sugar until light and fluffy (about 3–4 minutes).

   • Add eggs one at a time, beating well after each addition.

   • Mix in vanilla extract and red food coloring until evenly combined.

4. Combine wet and dry ingredients:

   • Alternately add dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.

   • Stir in vinegar gently.

5. Bake the cake:

   • Divide batter evenly between prepared pans.

   • Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.

   • Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

6. Prepare frosting (optional):

   • Beat cream cheese and butter together until smooth.

   • Gradually add powdered sugar and vanilla extract, beating until creamy and spreadable.

7. Assemble:

   • Frost cooled cake layers with cream cheese frosting or buttercream.

   • Decorate with cake crumbs or sprinkles if desired.