Red velvet cake is more than just a pretty treat—it’s a classic dessert with an iconic deep red hue and a uniquely rich, tangy flavor. These red velvet cake bars take everything you love about traditional red velvet and reimagine it in a convenient, easy-to-slice form. Perfect for potlucks, birthday parties, or just a little weekend indulgence, these bars are soft, moist, and topped with a luscious cream cheese frosting that’s smooth and slightly tangy.
Making red velvet cake may seem a little intimidating at first, and that’s understandable—there’s a precise balance of ingredients that gives it its signature texture and flavor. The buttermilk and vinegar aren’t optional—they react with the cocoa powder and baking soda to produce that light, fluffy texture. Skipping or substituting any of these can throw the entire chemistry off, so follow the instructions closely for the best results.
This recipe delivers beautifully dense yet tender cake bars, frosted with a homemade cream cheese topping that adds just the right touch of sweetness. Whether you’re a seasoned baker or giving it a try for the first time, this version keeps it approachable and delicious.
Ingredients (Serves 16 bars):
• 1 ¾ cups cake flour or all-purpose flour
• 1 cup granulated sugar
• ½ cup vegetable oil
• ¾ cup buttermilk
• 2 eggs
• 1 ½ tablespoons unsweetened cocoa powder
• 1 tablespoon red food coloring
• 1 teaspoon baking soda
• 2 teaspoons vanilla essence
• 1 ½ teaspoons white vinegar
• ½ teaspoon salt
Instructions:
In a mixing bowl, whisk together the sugar and oil until well combined. Add the eggs and vanilla essence, mixing until smooth. Stir in the buttermilk and food coloring until fully incorporated. Sift in the flour, cocoa powder, salt, and baking soda, mixing just until combined. Add the vinegar last and stir gently.
Line a square baking pan with parchment paper and lightly grease the sides. Pour the batter evenly into the pan. Bake in a preheated oven at 160°C (320°F) for around 40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool fully before applying frosting. Once frosted, cut into squares. You can trim the edges and use the crumbs as a decorative topping.
Cream Cheese Frosting:
• ½ cup unsalted butter (room temperature)
• 227g cream cheese (room temperature)
• 3 cups icing sugar (sifted)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
Beat the butter until light and airy. Add cream cheese and beat for another 2 minutes. Incorporate the vanilla, salt, and sifted icing sugar one cup at a time, mixing until smooth and creamy.
Nutritional Insight & Dietary Considerations:
These cake bars offer a moderate source of carbohydrates and fats due to the sugar, oil, and cream cheese, while the eggs and buttermilk provide some protein. The recipe contains dairy, gluten, and eggs, making it unsuitable for those with lactose intolerance, celiac disease, or egg allergies unless appropriate substitutes are used.
Sharing and Commenting is Caring
Loved these velvety cake bars? Tell us how they turned out or what creative twist you added! Whether it’s your first time baking or you’re a red velvet regular, your experiences help others in the kitchen. Feel free to share this recipe with fellow dessert lovers—it might just inspire someone else to bake!