Who needs a special occasion for Red Velvet? This delicious Red Velvet Cake is simple to make and is the perfect size for a little sweet treat any night of the week.
If you love Red Velvet, you will love this easy and delicious Red Velvet Cake. Red Velvet is one my favorites. Maybe it’s the bright red color or the hint of cocoa in each bite that makes this a popular dessert that is perfect for many occasions.
Like my Chocolate Chip Cake with Chocolate Chip Cookie Dough Frosting and Cinnamon Roll Cake that have also been very popular, this Red Velvet Cake is easy to make not just for special occasions, but any night of the week. Simply made in an 8-inch cake pan, these tasty cakes are the perfect size for an after dinner dessert.
With Valentine’s Day around the corner, you can find just about any kind of Red Velvet dessert imaginable. This Red Velvet Cake is not only simple to make but is so good. You just need to try it to see for yourself. Topped with an easy Buttercream Frosting and sprinkled with some mini chocolate chips or even shredded coconut flakes, this Red Velvet Cake you’ll enjoy making again and again.
Red Velvet Cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- 1 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 3/4 cup sugar
- 1/4 cup butter, melted and cooled
- 2 tablespoons sour cream
- 1 1/2 tablespoons red food coloring
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon white distilled vinegar
- 1/4 cup butter, softened
- 1 1/2 cups confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk
- Mini chocolate chips or shredded coconut flakes for topping (optional)
- Preheat oven to 350 degrees. Grease and flour an 8-inch round cake pan and set aside.
- In a large bowl mix flour, cocoa powder, baking powder and salt.
- In a medium bowl stir milk, sugar, butter, sour cream, food coloring, egg, vanilla extract and vinegar until blended.
- Slowing mix wet ingredients into flour mixture until combined.
- Pour into prepared cake pan.
- Bake on the center rack for 30-35 minutes until cake tester inserted into the center of the cake comes out clean.
- Set on wire rack and cool completely before releasing cake from pan.
- Mix butter until creamy.
- Stir in confectioners’ sugar until combined.
- Stir in vanilla extract.
- Stir in milk 1 tablespoon at a time until thick and creamy.
- Pour all the frosting on top on cake and spread evenly using a cake spatula.