Making a delicious dessert from scratch is simple with this one-bowl red velvet layer cake. Moist, tender crumb and a vivid red hue are paired with a sweet cream cheese frosting—red velvet made easy and done right.
A rich, moist cake topped with a silky cream cheese frosting, this recipe is a reliable go-to for any celebration. While it’s perfect for Valentine’s Day, it’s delicious any time of year.
I set a goal to bake more layer cakes this year because they feel festive and impressive, even when kept simple. Layer cakes can be intimidating: many steps where things can go wrong, and I’ve had my fair share of frustrating attempts. But practical, approachable recipes that don’t require a mixer or lots of dishes are what I reach for when time is tight—between work, parenting, walking the dog and keeping a blog, simple is essential.
If you want an impressive cake without fuss, this easy one-bowl version is likely to become one of your favorites. It’s designed so you can make a beautiful layer cake in a short amount of time using minimal equipment.
A Technicality
Some bakers will note that many red velvet recipes include white vinegar; this one does not. The recipe is adapted from the simple, excellent one-bowl red velvet cupcake method in Yvonne Ruperti’s One-Bowl Baking, which omits vinegar and yields delicious results. I kept the core approach because it works well and keeps the recipe straightforward.
Enjoy this straightforward, crowd-pleasing red velvet cake—perfect for celebrations or any day you want a lovely homemade dessert. ♥
One-Bowl Red Velvet Layer Cake
Ingredients
For the Cake:
- 3/4 cup (6 ounces, 170 grams) unsalted butter softened, plus extra for greasing the pans
- 2 cups (14 ounces, 400 grams) granulated sugar
- 1 teaspoon salt
- 3 tablespoons vegetable or canola oil
- 3 large eggs
- 1 1/3 cup (320 milliliters) buttermilk at room temperature
- 2 1/2 teaspoons vanilla extract
- 2 tablespoons red food coloring
- 2 2/3 cups (13.3 ounces, 380 grams) all-purpose flour plus extra for dusting the pans
- 4 tablespoons natural unsweetened cocoa powder
- 1 teaspoon baking soda
For the Frosting:
- 10 ounces (285 grams) cream cheese chilled
- 6 1/2 tablespoons (93 grams) unsalted butter at room temperature
- 3 1/4 cups (369 grams) powdered sugar
- 3 teaspoons vanilla extract
Instructions
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Preheat the oven to 350°F (180°C). Grease two 8-inch round cake pans with softened butter and dust lightly with flour, tapping out the excess. Set pans aside.
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In a large bowl, cream the 3/4 cup softened butter with the granulated sugar and salt using a whisk or spatula until combined. Add the oil, then whisk in the eggs, buttermilk, vanilla, and red food coloring until smooth.
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Sprinkle the flour, cocoa powder, and baking soda over the wet ingredients. Whisk gently just until combined; do not overmix.
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Divide the batter evenly between the two prepared pans. Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs and the cake sides begin to pull away from the pan. Let the cakes cool in the pans for 10–15 minutes, then invert onto wire racks and cool completely before frosting.
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For the frosting, beat the chilled cream cheese and room-temperature butter together in a large bowl or stand mixer fitted with the paddle attachment. Beat on medium-high for 2–3 minutes until light and fluffy. Add the powdered sugar and mix on low until incorporated, then add the vanilla and increase speed to medium-high; beat 2–3 more minutes until smooth. Use the frosting to assemble and decorate the cooled cake.
Notes
- Because of the cream cheese frosting, store the cake in the refrigerator if it will be kept overnight or left out longer than 3–4 hours. For the best texture, bring slices to room temperature by leaving them out 30–45 minutes before serving.
- I haven’t tested this recipe in 9-inch pans; it should work but will produce thinner layers. If you use 9-inch pans, begin checking for doneness around 18 minutes, as they may bake faster.
- This cake is adapted from One-Bowl Baking by Yvonne Ruperti; the frosting is based on a classic cream cheese buttercream. The recipe has been simplified for home bakers who want a quick, reliable layer cake.