Description
Indulge in a rich and decadent Red Velvet Cake with cream cheese frosting. Perfect for special occasions and guaranteed to impress!
Ingredients
Scale
- 2½ cups (315g) all-purpose flour
- 1½ cups (300g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons (15g) unsweetened cocoa powder (not Dutch-processed)
- 1 cup (240ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 1 cup (220g) vegetable oil
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1–2 tablespoons red food coloring (or 1–2 teaspoons gel coloring)
- 16 oz (450g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Step 1: Prepare Your Equipment Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper circles. The parchment ensures your **Red Velvet Cake** layers will release cleanly without sticking. Dust the sides lightly with flour and tap out any excess.
- Step 2: Mix Dry Ingredients In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. This even distribution ensures no one gets a bitter bite of baking soda in the finished cake. The cocoa powder gives the **Red Velvet Cake** its subtle chocolate undertone while contributing to the distinctive color.
- Step 3: Prepare Wet Ingredients In a large bowl, beat the sugar and eggs with an electric mixer on medium speed until light and fluffy, about 2 minutes. Gradually add the oil while continuing to beat. The mixture should become thicker and paler in color. Stir in the buttermilk, vinegar, vanilla extract, and food coloring, mixing until the color is uniform throughout. The vibrant red should be intense at this stage, as it will mellow slightly during baking.
- Step 4: Combine Mixtures Add the dry ingredients to the wet ingredients in three batches, gently folding with a rubber spatula after each addition. Mix just until no flour streaks remain visible. Your **Red Velvet Cake** batter should be smooth, velvety, and brilliantly red.
- Step 5: Bake the Cakes Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Tap the pans gently on the counter to release any air bubbles. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. The cake edges should just begin to pull away from the sides of the pan.
- Step 6: Cool Completely Allow the cakes to cool in their pans for 10 minutes before turning them out onto wire racks to cool completely. Place them top-side down on the racks to help flatten any domed tops for easier stacking.
- Step 7: Make the Frosting In a large bowl, beat the softened butter until creamy. Add the softened cream cheese and beat until completely smooth and no lumps remain. Gradually add the sifted powdered sugar, vanilla extract, and salt, beating on low speed until incorporated, then on medium-high until light and fluffy.
- Step 8: Assemble and Frost Once the cake layers are completely cool, place one layer on a cake stand or serving plate. Spread about 1 cup of frosting evenly over the top. Position the second layer on top and cover the entire **Red Velvet Cake** with the remaining frosting, creating swirls and patterns as desired. For a classic look, reserve some crumbs from trimming the layers and sprinkle them around the edge of the cake.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: One slice
- Calories: 380 calories per serving
- Sugar: 38g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg