Description
This classic Red Velvet Cake recipe delivers a moist, tender cake with a subtle cocoa flavor and vibrant red color, topped with a rich and creamy cream cheese frosting. Perfect for celebrations or any occasion when you want a beautiful and delicious dessert.
Ingredients
Scale
Cake Ingredients
- 2 ½ cups All-purpose flour (or 2 ¾ cups cake flour)
- 2 tablespoons Cocoa powder (Dutch-processed recommended)
- 1 ½ cups Granulated sugar
- 1 cup Vegetable oil (or melted butter/applesauce substitute)
- 2 Large eggs (room temperature)
- 1 cup Buttermilk (or milk + 1 tablespoon lemon juice)
- 2 tablespoons Red food coloring (adjust to preferred intensity)
- 1 teaspoon White vinegar
- 2 teaspoons Vanilla extract (or 1 tsp almond extract)
- 1 teaspoon Baking soda
- ½ teaspoon Salt
Cream Cheese Frosting
- 8 oz Cream cheese (full-fat, softened)
- ½ cup Butter (unsalted, softened)
- 3-4 cups Powdered sugar (adjust to taste and thickness)
- 1 teaspoon Vanilla extract (or ½ tsp almond extract)
- 1 pinch Salt
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Ensure all ingredients are at room temperature for best results.
- Combine dry ingredients: In a large bowl, whisk together the flour, cocoa powder, and salt to evenly distribute the cocoa and salt throughout the flour.
- Mix wet ingredients (part 1): In another bowl, beat the vegetable oil and granulated sugar until well combined. Add the eggs, one at a time, beating well after each addition, then mix in the vanilla extract.
- Add red food coloring to buttermilk: Mix the red food coloring into the buttermilk to ensure an even color distribution. This mixture will be added to the batter alternately with the dry ingredients.
- Combine wet and dry ingredients: Alternate adding the dry flour mixture and the red buttermilk mixture to the wet ingredients, beginning and ending with the dry ingredients. Mix just until combined to keep the batter light.
- Activate baking soda and vinegar: Stir together the white vinegar and baking soda until it starts to fizz, then fold this mixture immediately into the batter to create the cake’s characteristic velvety texture.
- Bake the cake: Divide the batter evenly between the prepared pans and smooth the tops. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Allow the cakes to cool in their pans for about 10 minutes, then turn them out onto wire racks to cool completely before frosting.
- Prepare the cream cheese frosting: Beat the softened cream cheese and butter together until fluffy. Gradually add the powdered sugar to achieve your desired sweetness and thickness, then mix in the vanilla extract and a pinch of salt to enhance flavor.
- Assemble and frost the cake: Place one cooled cake layer on a serving plate and spread a generous amount of frosting over the top. Place the second layer on top and frost the top and sides evenly. Chill the cake if desired before serving.
Notes
- For a more intense red color, increase the amount of red food coloring gradually.
- Substituting buttermilk with milk and lemon juice helps achieve the characteristic tang, but fresh buttermilk yields the best results.
- Ensure all ingredients are at room temperature for better mixing and texture.
- Use Dutch-processed cocoa powder for a richer flavor and deeper color.
- The cake layers can be made a day ahead and refrigerated; bring them to room temperature before frosting.
- Store the finished cake in the refrigerator, covered tightly, for up to 3 days.
