American · Desserts

Red velvet cake

Name: Red velvet cake
Prep time: 25 min
Cook time: 35 min
Total time: 2 h 15 min
Yield: 15 squares
Cuisine: American
Ingredients: 2 1/2 cups (300 grams) all-purpose flour; 1/4 cup (21 grams) natural cocoa powder; 1 teaspoon baking soda; 1 teaspoon fine sea salt; 1 1/2 cups (300 grams) granulated sugar; 2 large eggs, room temperature; 3/4 cup (150 grams) neutral oil; 1 cup (240 grams) buttermilk, room temperature; 2 teaspoons vanilla extract, divided; 1 teaspoon white vinegar; 1 tablespoon red gel food coloring, or as needed; 8 ounces (226 grams) full-fat block cream cheese, softened; 1/2 cup (113 grams) unsalted butter, softened; 3 cups (360 grams) confectioners' sugar; Pinch of fine sea salt, for frosting

A soft crimson cocoa-buttermilk sheet cake under a thick layer of tangy cream cheese frosting.

About 2 hr 15 minTotal

About 1 hrActive

$$Cost

ModerateDifficulty

Makes 15 squares

Equipment

Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
Best metal 9-by-13 pan
USA Pan 9-by-13-Inch Rectangular Baking Pan · 1110RC
View at Amazon
Another workable path: Use another light-colored 9 × 13-inch metal pan and begin checking browning early.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched exact interior dimensions and metal heat behavior, then checked material, maximum temperature, coating care, stable model identity, and retail destination. Kwilt has not baked with this pan.
USA Pan 9-by-13-Inch Rectangular Baking Pan · 1110RC: The exact 9-by-13-inch baking surface and aluminized-steel construction match recipes whose dough depth and bottom browning depend on a standard metal pan. Trade-off: The nonstick surface calls for hand washing and nonmetal tools, and efficient heat conduction can brown faster than glass.
Another workable path: Use another light-colored 9-by-13-inch metal pan; glass changes heat behavior and is not an equal substitute for every high-heat bread method.
Sources
USA Pan 1110RC specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 15 squares

2 1/2 cups (300 grams) all-purpose flour
1/4 cup (21 grams) natural cocoa powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1 1/2 cups (300 grams) granulated sugar
2 large eggs, room temperature
3/4 cup (150 grams) neutral oil
1 cup (240 grams) buttermilk, room temperature
2 teaspoons vanilla extract, divided
1 teaspoon white vinegar
1 tablespoon red gel food coloring, or as needed
8 ounces (226 grams) full-fat block cream cheese, softened
1/2 cup (113 grams) unsalted butter, softened
3 cups (360 grams) confectioners' sugar
Pinch of fine sea salt, for frosting

Instructions

Heat oven to 350°F. Grease a and line with parchment. Whisk flour, cocoa, baking soda, and 1 teaspoon salt thoroughly so no cocoa streaks remain.
Whisk sugar, eggs, oil, buttermilk, 1 teaspoon vanilla, vinegar, and enough gel color for a deep red batter. Fold in dry ingredients just until smooth. Spread in the pan and bake 30 to 38 minutes until springy with moist crumbs. Cool completely.
Beat cream cheese and butter just until smooth. On low, add confectioners' sugar, remaining vanilla, and the pinch of salt. Mix only until fluffy and spreadable; chill briefly if soft.
Lift the cake from the pan and spread frosting in generous swirls over the top. Chill 20 minutes for neat squares. Keep refrigerated because of the frosting and let portions stand 20 minutes before serving for the softest velvet crumb.

American SouthSouthern American dessert traditions

From the table

About this recipe

Red velvet cake is closely associated with American baking and the South, where a lightly cocoa-flavored buttermilk cake, vivid red crumb, and tangy cream cheese frosting became its modern recognizable form.

Red velvet is not simply vanilla cake dyed red or full-strength chocolate cake. Its familiar American identity is a tender buttermilk crumb, a restrained cocoa note, slight vinegar tang, vivid red appearance, and cream cheese frosting. Food coloring is optional to the flavor but expected in the name; gel achieves the color with less added liquid, and a sheet pan keeps this favorite approachable. This Kwilt version follows the reviewed household adaptation: Preserve the cocoa-buttermilk-vinegar and cream-cheese identity, use concentrated gel color, and choose a sheet cake to provide the familiar experience without another layered-cake project in the same batch.

Sources

Dinner does not stop at the recipe