Red Velvet Cake Recipe

Introduction

Red velvet cake is a classic favorite known for its rich, moist texture and vibrant red color. This layered cake pairs a subtle cocoa flavor with a creamy cream cheese frosting, making it perfect for celebrations or a special dessert treat.

Ingredients

• 2.5 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon unsweetened cocoa powder
• 1 cup buttermilk
• 0.5 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon white vinegar
• 1 ounce red food coloring
• 8 ounces cream cheese, softened
• 0.5 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract (for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
2. Step 2: In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well combined.
3. Step 3: In a separate bowl, mix the buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and red food coloring thoroughly.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix the batter.
5. Step 5: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Step 6: Let the cakes cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
7. Step 7: While the cakes cool, prepare the frosting by beating the cream cheese and butter together in a large bowl until smooth and creamy.
8. Step 8: Slowly add the powdered sugar, beating continuously until the frosting is smooth. Stir in 2 teaspoons of vanilla extract for flavor.
9. Step 9: Once the cakes are completely cooled, spread frosting on top of one layer, place the second layer on top, and frost the entire cake evenly.

Tips & Variations

• For a deeper red color, use gel food coloring instead of liquid.
• Substitute buttermilk with milk mixed with 1 tablespoon lemon juice or vinegar if you don’t have buttermilk on hand.
• Make sure the cream cheese and butter are softened to room temperature to ensure a smooth frosting.
• Chill the frosted cake for about 30 minutes before serving for easier slicing.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the cream cheese frosting fresh. Before serving, allow the cake to sit at room temperature for 30 minutes to soften the frosting. You can also freeze the unfrosted cake layers wrapped well for up to 2 months; thaw in the refrigerator overnight before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.

Why does red velvet cake have vinegar in the recipe?

Vinegar reacts with the baking soda to help the cake rise and creates a tender crumb. It also enhances the flavor balance and works with the cocoa powder to produce the cake’s characteristic taste.

Red Velvet Cake Recipe

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★★★★★

4.6 from 99 reviews

• Author: Olivia
• Total Time: 55 minutes
• Yield: 12 servings 1x

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Description

This classic red velvet cake is a moist and flavorful dessert featuring a tender crumb infused with cocoa and a vibrant red hue. Paired with a rich and creamy cream cheese frosting, this cake is perfect for celebrations or anytime you crave a slice of indulgence.

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Ingredients

Scale 1x2x3x

Cake Ingredients

• 2.5 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon unsweetened cocoa powder
• 1 cup buttermilk
• 0.5 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 teaspoon white vinegar
• 1 ounce red food coloring

Frosting Ingredients

• 8 ounces cream cheese (softened)
• 0.5 cup unsalted butter (softened)
• 4 cups powdered sugar
• 2 teaspoons vanilla extract

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Instructions

1. Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking during baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and unsweetened cocoa powder until evenly combined.
3. Mix Wet Ingredients: In a separate bowl, combine the buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and red food coloring. Mix well to blend all liquids thoroughly.
4. Combine Wet and Dry: Gradually add the wet ingredients into the dry ingredients bowl, mixing gently until just combined. Avoid overmixing to maintain a tender crumb.
5. Pour and Bake: Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
6. Cool Cakes: Allow the cakes to cool in their pans for 10 minutes. Then, invert them onto wire racks and let them cool completely before frosting.
7. Prepare Frosting: While cakes cool, beat the softened cream cheese and unsalted butter together in a large bowl until smooth and creamy.
8. Add Sugar and Vanilla: Gradually add the powdered sugar to the cream cheese mixture, beating until smooth and fluffy. Stir in the vanilla extract.
9. Assemble Cake: Once cakes are completely cooled, frost the top of one layer. Place the second layer on top and frost the entire cake evenly for a beautiful finish.

Notes

• Ensure the cake pans are properly greased and floured to prevent the cake from sticking.
• Do not overmix the batter, as it can result in a dense cake.
• Use room temperature ingredients for better mixing and texture.
• Cooling the cakes completely before frosting helps the frosting to spread smoothly.
• Red food coloring is key to achieving the signature red velvet color.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: red velvet cake, cream cheese frosting, classic dessert, layered cake, celebration cake