Description
This Ultimate Red Velvet Cake recipe delivers a classic, moist, and tender cake with a vibrant red color, perfectly balanced by the creamy tang of homemade cream cheese frosting. Ideal for celebrations or any special occasion, this cake is a delightful treat with rich cocoa flavor and a soft crumb.
Ingredients
Scale
Cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp unsweetened cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp red food coloring (liquid or gel)
- 1 tsp vanilla extract
- 1 tsp white vinegar
Frosting
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream (to adjust frosting consistency)
Instructions
- Prepare Pans and Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking and ensure easy cake removal.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, salt, and unsweetened cocoa powder to combine all dry ingredients evenly for a consistent cake texture.
- Mix Wet Ingredients: In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until the mixture is smooth and fully combined.
- Combine Wet and Dry: Gradually add the wet ingredient mixture to the dry ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
- Bake the Cake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Make Frosting: In a large bowl, beat the softened cream cheese and butter together until creamy and smooth. Gradually add the powdered sugar, about one cup at a time, beating until fully incorporated and smooth. Add vanilla extract and 1 tablespoon of heavy cream; if the frosting is too thick, add more cream by the teaspoon until the desired spreadable consistency is reached.
- Assemble the Cake: Once the cake layers are fully cooled, spread a generous amount of frosting on top of the first layer. Place the second layer on top and frost the top and sides of the entire cake evenly.
- Decorate and Serve: Optionally garnish the cake with extra cake crumbs or red velvet shavings for texture and visual appeal. Slice and serve to enjoy the classic red velvet flavor with creamy frosting.
Notes
- Make sure all refrigerated ingredients like eggs and buttermilk are at room temperature before mixing to ensure even batter and better rise.
- If you prefer a deeper red color, you can adjust the amount of red food coloring accordingly.
- To prevent the frosting from being too runny, add the heavy cream slowly and stop once it reaches a spreadable texture.
- This cake tastes even better after chilling for a few hours, allowing the flavors to meld together.
- Store leftovers covered in the refrigerator and bring to room temperature before serving for the best texture.
