Description
This classic Red Velvet Cake features moist, tender layers with a hint of cocoa, vibrant red color, and a rich cream cheese frosting. Perfect for celebrations or any special occasion, this recipe yields a beautifully layered dessert that’s both delicious and visually stunning.
Ingredients
Scale
Cake
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 2 teaspoons vanilla extract
Frosting
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder to evenly distribute the ingredients and remove lumps.
- Combine Wet Ingredients: In a separate bowl, whisk the vegetable oil, buttermilk, eggs, red food coloring, white distilled vinegar, and vanilla extract until the mixture is smooth and fully incorporated.
- Mix Batter: Gradually add the wet ingredients to the dry ingredients, gently mixing just until the batter reads smooth. Avoid overmixing to keep the cake tender.
- Divide and Bake: Evenly divide the batter between the prepared cake pans. Place in the oven and bake for 30 to 32 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool Cakes: Remove from the oven and let the cakes cool in the pans for 10 minutes. Then carefully turn them out onto wire racks to cool completely to prevent sogginess.
- Prepare Frosting: In a mixing bowl, beat the softened cream cheese and butter until light and fluffy. Gradually add the powdered sugar while beating until the frosting is smooth and creamy. Mix in the vanilla extract.
- Assemble Cake: Once the cake layers are completely cooled, frost the top of one layer, then place the second layer on top. Cover the entire cake with cream cheese frosting evenly. Decorate as desired and serve.
Notes
- Make sure all ingredients are at room temperature for the best texture and smooth batter.
- Use gel food coloring instead of liquid for a deeper, more vibrant red color without altering the batter’s consistency.
- This cake holds up well and layers beautifully, making it ideal for stacking or tiered cakes.
- For best results, avoid overmixing the batter to keep the crumb tender.
