Description
This classic Red Velvet Cake recipe features a moist, tender crumb with a subtle cocoa flavor and a vibrant red hue, layered and frosted with a rich, creamy cream cheese frosting. Perfect for celebrations or any special occasion, this cake combines the best of traditional Southern baking with easy-to-follow steps for delicious results every time.
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon cocoa powder
Wet Ingredients
- 1½ cups vegetable oil
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Frosting
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans thoroughly to prevent sticking.
- Combine Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder to ensure even mixing and remove lumps.
- Mix Wet Ingredients: In another large bowl, whisk the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until the mixture is smooth and uniform in color.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined to avoid overmixing, which can make the cake dense.
- Divide and Bake: Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula. Bake in the preheated oven for 30 to 32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Remove the cakes from the oven and let them cool in their pans for 10 minutes. Then, turn them out onto wire racks to cool completely before frosting.
- Prepare Frosting: Beat the softened cream cheese and unsalted butter together in a mixing bowl until smooth and creamy. Gradually add the powdered sugar, mixing well. Finally, add the vanilla extract and beat the frosting until light and fluffy.
- Assemble the Cake: Once the cakes are completely cool, frost the top of one layer, carefully place the second cake layer on top, and then frost the top and sides evenly with the cream cheese frosting.
Notes
- For a more vibrant red color, opt for gel food coloring instead of liquid.
- This recipe can be baked in a 9×13-inch pan for a sheet cake; adjust baking time accordingly.
- Cakes can be made a day ahead and stored tightly wrapped; frost just before serving to keep freshness.
