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Easy One Bowl Homemade Red Velvet Cake

This homemadel Red Velvet Cake is perfectly moist and delicious, bright red and chocolatey, and topped with fluffy sweet cream cheese frosting!
Course Baking, Cake, Dessert
Cuisine American, Dessert, North American, Valentine's Day
Keyword Easy One Bowl Red Velvet Cake
Prep Time 30 minutes
Cook Time 30 minutes
Servings 12 slices
Calories 540kcal
Author Chrissie


For the cake:

  • 1 1/2 cups granulated sugar
  • 2 cups all purpose flour plus 2 tablespoons
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 cup low fat buttermilk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 3 teaspoons red food colouring paste
  • 3/4 cup boiling water

For the frosting:

  • 3/4 cup unsalted butter at room temperature
  • 6 ounces full fat cream cheese at room temperature
  • 3 cups powdered sugar sifted to remove lumps
  • a few drops of vanilla extract
  • 2 tablespoons heavy whipping cream or half and half


For the cake:

  • Preheat your oven to 350 degrees Fahrenheit and grease a 9-inch by 13-inch rectangular cake pan with butter, lining the bottom with parchment paper.
  • In a large bowl, combine the sugar, flour, cocoa powder, baking powder, baking soda and salt with a wire whisk.
  • Measure the buttermilk and vegetable oil into a large liquid measuring cup.
  • Add the eggs, vanilla and vinegar to the milk mixture, along with the red food colouring, and whisk all the wet ingredients together with a fork.
  • Add the wet ingredients to the dry ingredients and whisk together just to combine (until no streaks of flour remain and the batter is a smooth, even red colour.
  • Slowly add the boiling water, whisking constantly until the batter is smooth and everything is combined.
  • Pour the batter into the prepared baking pan and bake for about 30-35 minutes or until the a toothpick inserted into the middle of the cake comes out clean.
  • Let cool on a wire rack in the pan until cooled completely to room temperature.

For the frosting:

  • Wash the large bowl and to it add the butter and cream cheese, mixing on medium-high speed with an electric mixer until smooth and creamy.
  • Slowly add the powdered sugar one cup at a time until a frosting forms.
  • Add the vanilla and one tablespoon of the heavy cream.
  • Whip on high speed until the frosting is pale in colour (almost white) and is nice and fluffy. Add the other tablespoon of heavy cream if needed to achieve a fluffy texture.


  • Once the cake has cooled trim off any high points on the top of the cake to level it slightly. Reserve these scraps for topping the cake.
  • Smooth the frosting over the top of the cake with a rubber spatula or an offset spatula until evenly distributed, creating a smooth top.
  • Crumble the cake scraps leftover from levelling the top of the cake on top of the frosting, and serve.


Make this cake up to 2 days ahead of time, storing it in the fridge in an airtight container until ready to serve.


Serving: 1slice | Calories: 540kcal | Carbohydrates: 73g | Protein: 5g | Fat: 27g | Saturated Fat: 18g | Cholesterol: 74mg | Sodium: 363mg | Potassium: 149mg | Fiber: 1g | Sugar: 56g | Vitamin A: 594IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg