Red Velvet Dream Cake – A Touch of Elegance in Every Slice

The first time I baked red velvet, I just stood there staring at the color. Deep red, soft crumb, the kind of slice that makes everyone lean in before you even cut it. Flavor-wise it’s not a chocolate bomb; it’s gentle. A spoon of cocoa for depth, buttermilk to keep it tender, and a tiny splash of vinegar so the crumb stays light and fluffy. Simple moves, big payoff.

And then the frosting — cream cheese, smooth and a little tangy — that’s the part that ties it all together. Not too sweet, just enough to hug the cake without stealing the show. I pull this one out for birthdays, small celebrations, even quiet dinners when I want the table to feel dressed up. One slice in and you get it: soft, velvety layers, clean red and white stripes… kind of feels like a mini event, even on a Tuesday.

Ingredients

Portions

-

12

+

Metric US

For the cake

• 250 g
  all-purpose flour
• 2 tbsp
  unsweetened cocoa powder
• 1 tsp
  baking soda
• 1/2 tsp
  salt
• 120 g
  unsalted butter, softened
• 300 g
  granulated sugar
• 2
  large eggs
• 240 ml
  buttermilk
• 2 tsp
  vanilla extract
• 1 tsp
  white vinegar
• 2 tbsp
  red food coloring

For the frosting

• 250 g
  cream cheese, softened
• 120 g
  unsalted butter, softened
• 250 g
  powdered sugar
• 1 tsp
  vanilla extract

Author

Mario Kapustic

Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.

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Method

Prepare the cake batter

• Preheat oven
  Preheat oven to 175°C (350°F). Grease and line two 20 cm round cake pans.
• Mix dry ingredients
  In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
• Cream butter and sugar
  In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
• Add wet ingredients
  Mix in buttermilk, vanilla, vinegar, and red food coloring.
• Combine
  Gradually add the dry ingredients, mixing until just combined. Do not overmix.
• Bake
  Divide the batter between the prepared pans and bake for 30–35 minutes, until a toothpick comes out clean. Let cakes cool completely.

Prepare the frosting

• Beat frosting
  Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy.

Assemble the cake

• Layer
  Place one cake layer on a serving plate, spread frosting on top, then place the second layer and frost the whole cake.
• Decorate
  Use leftover cake crumbs or fresh berries to decorate the top.

Note: You can bake the cake layers a day ahead and frost them the next day for easier handling.

Nutrition per serving

Calories

410 kcal

Updated: August 30, 2025

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