By Akshara
February 2, 2026
Red velvet cake is known for its soft crumb, subtle cocoa flavour, and deep red colour rather than intense sweetness. The combination of buttermilk and vinegar helps keep the cake tender while giving it structure, which is why it works well as a layered celebration cake. This version is balanced and holds up well for slicing and frosting.
For the cake 2½ cups all-purpose flour 1½ cups sugar 1 tsp baking soda 1 tsp cocoa powder ½ tsp salt 1½ cups vegetable oil 1 cup buttermilk 2 eggs 1 tsp vanilla extract 1 tsp white vinegar 1½ tbsp red food colour For the frosting 200 g cream cheese, softened ½ cup unsalted butter, softened 1½ cups icing sugar 1 tsp vanilla extract
Whisk flour, cocoa, baking soda, and salt in a bowl.
Beat oil, sugar, eggs, buttermilk, colour, vinegar, and vanilla until smooth.
Fold dry ingredients into the wet mixture gently.
Bake at 180°C for 30–35 minutes in greased tins.
Cool completely, frost evenly, slice, and serve.