Ever year, my daughter requests this cake for her birthday. We've done this 7 times now in a row!

Oh, have I got a treat for you today. There's nothing quite like a slice of homemade Red Velvet Cake to turn an ordinary day into a celebration. With its gorgeous deep red hue and velvety texture, it's a showstopper that always impresses. Fact or folklore, some say this cake's origins date back to the Victorian era, where "velvet" was a term to describe cakes with a smooth, fine crumb. But it's the Waldorf-Astoria Hotel in New York that has been often credited for popularizing Red Velvet Cake with Cream Cheese Frosting. Why make it? It's not just a cake, it's an experience - a perfect blend of classy and comforting that elevates any moment to something special.
This classic beauty doesn't need much dressing up, but a scoop of vanilla ice cream or a dollop of whipped cream can add an extra layer of indulgence. If you're serving it as part of a larger spread, I like to balance the richness with some fresh fruit or a light salad.
Red Velvet Cake with Cream Cheese Frosting
Servings: 8-10
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 1 pound cream cheese, softened
- 2 sticks unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 cups sifted powdered sugar