Easy Red Velvet Cake
A simplified Southern red velvet cake that skips the buttermilk and cocoa fuss—just rich vanilla cake with red food coloring and tangy cream cheese frosting. Baked in one pan, frosted, and ready in under an hour.
- Total time
- 50 min
- Servings
- 8
- Calories
- 485
- Protein
- 5g
Ingredients
- 2.25 cups all-purpose flour
- 1.5 cups sugar
- ¾ cup vegetable oil
- 2 large eggs
- ¾ cup sour cream
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1.5 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 ounces cream cheese, softened
- ¼ butter, softened
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
Instructions
- 1
Set the oven to 350°F and wait until the indicator light or beep tells you it has finished heating, about 10 minutes.
- 2
Coat the inside of a 9-inch round cake pan with vegetable oil or cooking spray, making sure to cover the bottom and sides evenly so the cake won't stick.
- 3
Pour 2.25 cups flour, 1.5 teaspoons baking powder, 0.5 teaspoon baking soda, and 0.5 teaspoon salt into a medium bowl and whisk together until no lumps remain, about 30 seconds.
- 4
In a large bowl, whisk together 1.5 cups sugar, 0.75 cup vegetable oil, 2 large eggs, 0.75 cup sour cream, 1 tablespoon red food coloring, and 1 teaspoon vanilla extract until the mixture is uniform and light pink, about 1 minute.
- 5
Pour the flour mixture into the wet mixture and stir with a wooden spoon or spatula until no flour streaks remain—about 10 strokes—being careful not to overmix.
- 6
Pour the batter into the prepared pan and smooth the top with a spatula so it's level and even across the surface.
- 7
Bake the cake until a toothpick inserted into the center comes out clean or with just a few moist crumbs, about 28–32 minutes.
- 8
Remove the pan from the oven and let it sit on the counter for 10 minutes, then turn the cake out onto a cooling rack (or a clean plate if you don't have a rack) and let it cool completely, about 20 minutes.
- 9
In a medium bowl, whisk together 8 ounces softened cream cheese and 0.25 cup softened butter until it looks fluffy and pale, about 1 minute.
- 10
Sift 2 cups powdered sugar directly into the bowl (sifting removes lumps so the frosting is smooth) and stir gently with a spoon until no white streaks remain, about 30 seconds.
- 11
Add 0.5 teaspoon vanilla extract and stir until the frosting is uniform and spreadable, about 15 seconds.
- 12
Once the cake is completely cool, place it on a serving plate or cake stand and spread the frosting evenly over the top and down the sides using an offset spatula or butter knife, making thick swirls if desired.
Tools you’ll need
- 9-inch round cake pan
- medium mixing bowl
- large mixing bowl
- whisk
- wooden spoon or silicone spatula
- cooling rack or clean plate
- offset spatula or butter knife
- toothpick
- oven
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