Go Back

Naked Red Velvet Cake

A stunning Naked Red Velvet Cake with a rich cream cheese frosting that is perfect for any celebration or indulgent treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 1/2 cups all-purpose flour Opt for high-quality flour for best results.
  • 1 1/2 cups sugar Regular granulated sugar.
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder Use high-quality cocoa for a richer taste.
  • 1 1/2 cups vegetable oil Can substitute with melted coconut oil.
  • 1 cup buttermilk, at room temperature Can substitute with almond milk or plant-based milk.
  • 2 large eggs Ensure they are at room temperature.
  • 2 tablespoons red food coloring Crucial for achieving the vibrant red color.
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
For Frosting
  • Cream cheese frosting Use as needed for layers and decoration.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a mixing bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
  3. In another bowl, mix together oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar.
  4. Gradually combine the dry ingredients with the wet ingredients until just combined.
  5. Divide the batter evenly between the prepared pans.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cakes cool in the pans for about 10 minutes before transferring to a wire rack.
  3. Transfer the cakes to a wire rack to cool completely.
Frosting and Serving
  1. Spread cream cheese frosting between the layers and on the top and sides of the cake.
  2. Serve as a showstopper at gatherings, optionally pairing with fresh berries or vanilla ice cream.

Notes

Store leftover cake in an airtight container in the refrigerator for up to 3 days. For freezing, wrap slices tightly and store for up to 3 months. Thaw in the refrigerator overnight before serving.