Red Velvet Cake with White Buttercream Frosting

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Red Velvet Cake with White Buttercream Frosting

Red Velvet Cake with White Buttercream Frosting is rich, moist, and beautifully vibrant with its signature deep red color. Paired with a smooth, sweet white buttercream, this cake is elegant enough for celebrations yet comforting enough for any special dessert craving.

It’s perfect for birthdays, holidays, Valentine’s Day, or whenever you want a classic showstopper.

Why You’ll Love This Cake

  • Soft, moist crumb

  • Mild cocoa flavor

  • Stunning red color

  • Smooth and creamy buttercream

  • Perfect for layering

  • Make-ahead friendly

Preparation Time

Prep Time: 25 minutes
Bake Time: 25–30 minutes
Cooling & Frosting: 1 hour

Total Time: About 2 hours

Servings

Serves 10–12 slices

Calories (Approximate)

About 450–550 calories per slice, depending on frosting thickness.

Ingredients

For the Red Velvet Cake:

  • 2 1/2 cups all-purpose flour

  • 1 1/2 cups granulated sugar

  • 1 teaspoon baking soda

  • 1 teaspoon cocoa powder

  • 1/2 teaspoon salt

  • 1 cup buttermilk (room temperature)

  • 1 cup vegetable oil

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1 tablespoon red food coloring

  • 1 teaspoon white vinegar

For the White Buttercream Frosting:

  • 1 cup unsalted butter, softened

  • 4 cups powdered sugar

  • 2–3 tablespoons heavy cream or milk

  • 2 teaspoons vanilla extract

  • Pinch of salt

How to Make Red Velvet Cake

Step 1: Preheat and Prepare

Preheat oven to 350°F (175°C).

Grease and line two 9-inch round cake pans with parchment paper.

Step 2: Mix Dry Ingredients

In a bowl, whisk together:

  • Flour

  • Sugar

  • Baking soda

  • Cocoa powder

  • Salt

Step 3: Mix Wet Ingredients

In another bowl, whisk together:

  • Buttermilk

  • Oil

  • Eggs

  • Vanilla

  • Red food coloring

  • Vinegar

Step 4: Combine

Gradually mix wet ingredients into dry ingredients until smooth.

Do not overmix.

Step 5: Bake

Divide batter evenly between pans.

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

Cool completely before frosting.

Make the White Buttercream

Beat butter until creamy and light.

Gradually add powdered sugar.

Add cream, vanilla, and salt.

Beat until fluffy and smooth.

Assemble the Cake

Place one cake layer on a serving plate.

Spread a thick layer of buttercream on top.

Add the second layer and frost the top and sides.

Smooth with a spatula or decorate as desired.

Expert Tips

Use Room Temperature Ingredients

Ensures smooth batter and even baking.

Don’t Skip the Vinegar

It enhances color and texture.

Chill Before Slicing

Refrigerate 20–30 minutes for cleaner cuts.

Crumb Coat First

Apply a thin layer of frosting, chill, then add final coat.

Flavor Variations

Cream Cheese Frosting Option

Swap buttercream for traditional cream cheese frosting.

Chocolate Drip

Add a chocolate ganache drip for elegance.

Layered Cupcakes

Turn the batter into cupcakes instead.

Storage

Room Temperature:
Up to 2 days (covered).

Refrigerator:
Up to 5 days in an airtight container.

Freezer:
Freeze unfrosted layers for up to 2 months.

Texture Breakdown

Cake: Soft, moist, and velvety
Frosting: Smooth, sweet, and creamy
Flavor: Light cocoa with balanced sweetness

Final Thoughts

Red Velvet Cake with White Buttercream Frosting is timeless, elegant, and always impressive. With its moist texture and creamy finish, it’s a dessert that feels both classic and special.

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