Get the Recipe:
Red Velvet Cake
This classic red velvet cake is moist, tender, and topped with tangy cream cheese frosting. Perfect for birthdays, holidays, or anytime you’re craving a show-stopping dessert!
Ingredients
For the cake:
- 2 1/2 cups (300 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon unsweetened cocoa powder
- 1 1/2 cups (360 ml) buttermilk, at room temperature
- 1 1/2 cups (360 ml) vegetable oil
- 2 large eggs, at room temperature
- 2 tablespoons red gel food coloring
- 1 teaspoon white distilled vinegar
- 2 teaspoons vanilla extract
For the cream cheese frosting:
- 16 ounces (454 g) cream cheese, softened
- 1 cup (226 g) unsalted butter, softened
- 4 cups (440 g) confectioners' sugar, sifted
- 2 teaspoons vanilla extract
Recommended Products
- USA Pan Bakeware Round Cake Pan, 9 inch
- OXO 3 Cup Stainless Steel Sifter
- Gel Food Coloring
- Half Sheet Nonstick Cooling Rack
- Offset Spatula
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Instructions
To make the cake:
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. If using parchment, cut circles to fit the pans and grease the sides for easy removal.
- In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.
- In a large mixing bowl, whisk the buttermilk, oil, eggs, red food coloring, vinegar, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, whisking just until combined. Be careful not to over-mix.
- Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the frosting and assemble:
- In a large bowl, beat the cream cheese and butter together with an electric mixer until smooth and fluffy.
- Gradually add the confectioners' sugar, 1 cup at a time, while mixing on low speed. Add vanilla extract and beat until the frosting is creamy and spreadable.
- Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Add the second layer and cover the entire cake with frosting.
- Smooth the frosting with a spatula and decorate as desired—sprinkling cake crumbs or piping frosting on top.
- Refrigerate the cake for 20-30 minutes before slicing for clean cuts.
Notes
- Store in an airtight container in the refrigerator up to 4 days.
- For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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