Description
This classic Red Velvet Cake recipe delivers a moist, tender cake with a subtle cocoa flavor and a vibrant red hue. Paired with a rich, creamy cream cheese frosting, it’s perfect for celebrations or any sweet craving. The cake is easy to make with simple ingredients and straightforward steps, resulting in a bakery-quality dessert at home.
Ingredients
Cake Ingredients
- 2 ½ cups All-purpose flour (or 2 ¾ cups cake flour)
- 2 tablespoons Dutch-processed Cocoa powder
- 1 ½ cups Granulated sugar
- 1 cup Vegetable oil (or melted butter/applesauce)
- 2 Large eggs (room temperature)
- 1 cup Buttermilk (or milk with 1 tablespoon lemon juice)
- 2 tablespoons Red food coloring (adjust to preferred intensity)
- 1 teaspoon White vinegar
- 2 teaspoons Vanilla extract (or 1 teaspoon almond extract)
- 1 teaspoon Baking soda
- ½ teaspoon Salt
Cream Cheese Frosting Ingredients
- 8 oz Cream cheese (full-fat, softened)
- ½ cup Unsalted butter (softened)
- 3-4 cups Powdered sugar (adjust to taste and thickness)
- 1 teaspoon Vanilla extract (or ½ teaspoon 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 them with parchment paper to prevent sticking. Bring all ingredients to room temperature for best results.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, and salt until evenly combined. This ensures the cocoa is distributed throughout the batter.
- Combine wet ingredients: In a separate bowl, beat the vegetable oil and granulated sugar together until well blended and slightly fluffy. Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.
- Add color to buttermilk: Mix the red food coloring into the buttermilk until fully incorporated. This will give the cake its characteristic red hue.
- Alternate mixing dry and wet: Gradually add the dry ingredients and the colored buttermilk alternately to the wet mixture. Begin and end with the dry ingredients, mixing gently but thoroughly after each addition to create a smooth batter.
- Activate baking soda and vinegar: Stir together the baking soda and white vinegar, which will cause bubbling and help achieve the signature velvety crumb. Immediately fold this mixture into the batter, being careful not to overmix.
- Bake the cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25 to 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 carefully 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 and smooth. Gradually add powdered sugar, a little at a time, beating until you reach your desired sweetness and consistency. Stir in the vanilla extract and a pinch of salt to enhance the flavor.
- Assemble the cake: Place one cake layer on a serving plate and spread a generous layer of frosting on top. Add the second cake layer, then frost the top and sides evenly with the remaining cream cheese frosting. Decorate as desired before serving.
Notes
- For best color, use high-quality red food coloring or gel color.
- Room temperature ingredients help achieve a smooth batter and consistent texture.
- If buttermilk is unavailable, substitute milk plus 1 tablespoon lemon juice or white vinegar, letting it sit for 5 minutes.
- Ensure not to overmix once baking soda and vinegar are added to maintain the cake’s light texture.
- Store leftover cake covered in the refrigerator for up to 3 days.
- Allow the cake to fully cool before frosting to prevent melting the cream cheese frosting.
- Cake flour can be used as a substitute for all-purpose flour for a lighter texture.
