Description
This classic Red Velvet Cake features a tender and moist crumb with a hint of cocoa, a vibrant red color, and is topped with a smooth, creamy cream cheese frosting. Perfect for celebrations or a delightful dessert treat.
Ingredients
Scale
Cake Ingredients
- 2 ½ cups All-purpose flour (or 2 ¾ cups cake flour)
- 2 tablespoons Cocoa powder (Dutch-processed recommended)
- 1 ½ cups Granulated sugar
- 1 cup Vegetable oil (or melted butter/applesauce substitute)
- 2 Large eggs (room temperature)
- 1 cup Buttermilk (or milk + 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
- 8 oz Cream cheese (full-fat, softened)
- ½ cup Butter (unsalted, 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 the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper. Make sure all ingredients are at room temperature for best results.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cocoa powder, and salt until evenly combined.
- Cream Oil and Sugar: Using a mixer, beat the vegetable oil and granulated sugar until well combined and smooth. Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- Combine Wet and Dry Ingredients: Mix the red food coloring into the buttermilk. Alternately add the dry ingredients and the red buttermilk mixture into the batter, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.
- Activate Leavening: Stir together the white vinegar and baking soda in a small bowl until it fizzes. Immediately fold this mixture into the batter to help achieve the signature velvet texture.
- Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake Layers: Let the cakes cool in the pans for 10 minutes. Then carefully invert onto wire racks and allow them to cool completely before frosting.
- Prepare the Cream Cheese Frosting: In a bowl, beat the softened cream cheese and unsalted butter until fluffy. Gradually add powdered sugar while continuing to beat until the frosting reaches desired thickness and sweetness. Mix in vanilla extract and a pinch of salt to enhance flavor.
- Assemble the Cake: Place one cake layer on a serving plate and spread an even layer of frosting on top. Add the second layer and frost the top and sides of the cake evenly. Smooth the frosting or create decorative swirls as desired.
Notes
- For a more intense red color, increase the amount of food coloring to your preference.
- Allow the cake layers to cool completely before frosting to prevent melting and sliding.
- Substitute buttermilk with milk plus lemon juice or vinegar if buttermilk is unavailable.
- Use cake flour instead of all-purpose flour for a lighter, more tender crumb.
- Store the cake refrigerated due to the cream cheese frosting; bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
