Description
This Classic Red Velvet Cake recipe features a moist and tender cake with a subtle chocolate undertone and a vibrant red color, paired perfectly with smooth, tangy cream cheese frosting. Perfect for celebrations or any special occasion, this recipe guides you through all the essential steps and tips for baking and assembling an irresistibly delicious red velvet cake.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2–3 tablespoons unsweetened cocoa powder (preferably high quality)
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup buttermilk, at room temperature
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Sugar
- 1 1/2 cups granulated sugar
Cream Cheese Frosting
- 16 oz cream cheese, softened
- 1/2 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Baking Equipment: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. Gather all necessary tools such as an electric mixer, mixing bowls, measuring cups and spoons, sifter, and cooling rack.
- Sift Dry Ingredients: In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to ensure even distribution and a light texture.
- Cream Sugar and Oil: In another large mixing bowl, combine the granulated sugar and vegetable oil. Mix until the sugar is evenly moistened and well combined.
- Add Eggs: Add the eggs one at a time to the sugar and oil mixture, beating thoroughly after each addition to incorporate air and achieve a smooth batter.
- Incorporate Wet Ingredients: Add the buttermilk, vanilla extract, red food coloring, and white vinegar to the mixture. Stir until evenly blended and the batter turns a vibrant red color.
- Mix Dry Ingredients Gradually: Gradually add the sifted dry ingredients to the wet ingredients. Mix on low speed to avoid overmixing, just until you have a smooth and consistent batter.
- Bake the Cake: Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door frequently to prevent collapse.
- Cool the Cakes: Remove the cake pans from the oven and allow the cakes to cool in the pans for about 10 minutes. Then transfer them onto a cooling rack to cool completely before frosting.
- Prepare Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and room temperature unsalted butter together until smooth and creamy. Gradually add powdered sugar on low speed to avoid a powdery mess. Mix in vanilla extract and a pinch of salt. Beat until the frosting is smooth and spreadable.
- Level and Assemble: Using a serrated knife, level the tops of the cooled cakes to create flat surfaces. Place one cake layer on a cake stand or serving plate. Spread a generous layer of cream cheese frosting evenly on top. Carefully place the second cake layer over the first, aligning it properly.
- Crumb Coat and Frost: Apply a thin crumb coat of frosting over the entire cake to seal in crumbs. Refrigerate the cake for 15 minutes to set the crumb coat. Then, apply the remaining frosting generously, smoothing it with an offset spatula or decorate with piping as desired.
- Final Touches and Serve: Keep your frosting tools clean by dipping your spatula in hot water between smoothing passes to achieve a flawless finish. Allow the assembled cake to chill briefly before serving. For optimal taste, bring the cake to room temperature about 30 minutes before eating.
Notes
- Always use room temperature ingredients for even mixing and a smoother batter.
- High-quality unsweetened cocoa powder enhances the cake’s subtle chocolate flavor and vibrant color.
- Use fresh buttermilk and good quality red food coloring for the most vibrant and moist cake.
- Do not overmix the batter to avoid a dense texture.
- Preheat the oven and properly prepare baking pans to prevent sticking.
- Level the cake layers before frosting for a professional-looking cake.
- Apply a crumb coat to seal crumbs and achieve a clean final finish.
- Store cake in an airtight container at room temperature for up to 3 days or refrigerate to extend shelf life.
- Bring refrigerated cake to room temperature 30 minutes before serving for the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake with frosting)
- Calories: 380 kcal
- Sugar: 35 g
- Sodium: 290 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: red velvet cake, classic red velvet, cream cheese frosting, moist cake, festive dessert, American dessert
