Red Velvet Cake is known for its deep red color, subtle cocoa flavor, and soft, tender crumb, all finished off with a tangy cream cheese frosting that balances the sweetness perfectly. It's a cake that looks dramatic and celebratory, but the batter itself comes together with simple pantry staples and no special baking skills required.
Making it from scratch means you get to use real buttermilk, good cocoa powder, and a properly balanced frosting instead of the overly sweet, artificial versions found in bakery cakes. It also means you control exactly how much color and sweetness goes in, and you can easily adjust it for a smaller or larger crowd.
✅ Quick Tip: Read through the full recipe before you start. Since this cake bakes in two layers and needs a fully cooled base before frosting, having your pans, buttermilk, and frosting ingredients ready ahead of time keeps the whole process smooth.
A two-layer carrot cake made with freshly grated carrots, warm cinnamon and a moist, tender crumb, finished with a rich cream cheese frosting. Simple to prepare with pantry staples, this classic cake is a reliable favorite for gatherings, holidays, or any weekend baking project.
Preheat the oven to 175°C (350°F). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Mix the wet ingredients. In a separate bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
Combine. Pour the wet ingredients into the dry ingredients and stir just until combined, with no streaks of flour remaining.
Fold in the carrots and mix-ins. Gently fold in the grated carrots, along with the walnuts and raisins if using, until evenly distributed.
Divide and bake. Split the batter evenly between the two prepared pans. Bake for 30–35 minutes, until a toothpick inserted into the center comes out clean.
Cool the layers. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely, about 1 hour, before frosting.
Make the frosting. Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating on low speed until fully incorporated, then mix in the vanilla extract until light and fluffy.
Assemble. Place one cake layer on a serving plate and spread a layer of frosting evenly over the top. Place the second layer on top and frost the top and sides of the whole cake.
Chill briefly, then serve. Refrigerate the frosted cake for 20–30 minutes to help the frosting set before slicing.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
You can leave out the walnuts and raisins entirely for a smoother texture, or swap walnuts for pecans if you prefer. Adding ½ cup of crushed pineapple (well-drained) to the batter is a popular variation that adds extra moisture and a subtle sweetness. For a lighter frosting, reduce the powdered sugar slightly and add an extra tablespoon of softened butter.
