Description
This classic Red Velvet Cake recipe delivers a moist, tender cake with a subtle cocoa flavor and vibrant red hue, perfect for any celebration. Topped with a creamy and tangy cream cheese frosting, this cake is sure to impress with its rich flavor and beautiful presentation.
Ingredients
Scale
Cake
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Prepare Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and cocoa powder until well combined.
- Mix Wet Ingredients: In a separate bowl, combine the vegetable oil, room temperature buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Whisk until the mixture is smooth and evenly colored.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients and gently mix with a spatula or whisk until just incorporated. Be careful not to overmix to maintain cake tenderness.
- Bake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool in the pans for 10 minutes.
- Cool the Cakes: After 10 minutes, turn the cakes out onto a wire rack to cool completely before frosting to prevent melting the cream cheese frosting.
- Prepare Frosting: In a mixing bowl, beat together the softened cream cheese and unsalted butter until creamy and smooth. Gradually add the powdered sugar, one cup at a time, beating until smooth after each addition. Stir in the vanilla extract and a pinch of salt to enhance the flavor.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a thick, even layer of cream cheese frosting on top.
- Finish and Decorate: Place the second cake layer on top of the frosted layer. Use the remaining frosting to cover the top and sides of the cake completely. Garnish with cake crumbs or red sprinkles if desired. Chill for at least 30 minutes if preferred before serving.
Notes
- Ensure all ingredients like eggs and buttermilk are at room temperature for better mixing and texture.
- Do not overmix the batter to keep the cake light and soft.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes.
- Use gel food coloring for a more vibrant red color without affecting the batter consistency.
- Chilling the cake before slicing helps achieve cleaner cuts and enhances flavor melding.
