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Red Velvet Cake Recipe

★★★★★

4.9 from 56 reviews
  • Author: Ella
  • Total Time: 55 minutes
  • Yield: 12 servings 1x

Description

This classic red velvet cake features a moist, tender crumb with a subtle cocoa flavor and a vibrant red hue, layered and covered with a creamy, tangy cream cheese frosting. Perfect for celebrations or any special occasion, the recipe combines traditional ingredients with simple steps to create a visually stunning and delicious dessert.

Ingredients

Scale

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

Instructions

  1. Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure easy removal of the cakes after 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 well combined.
  3. Combine Wet Ingredients: In a separate bowl, mix the buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and red food coloring thoroughly to create a smooth liquid base.
  4. Make the Batter: Gradually pour the wet ingredient mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix to maintain a light and tender texture in the cake.
  5. Bake the Cakes: Evenly divide the batter between the two prepared cake pans. Place them in the preheated oven and bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean, indicating the cakes are fully baked.
  6. Cool the Cakes: Remove the cakes from the oven and let them cool in their pans for 10 minutes. Then, invert the cakes onto a wire rack and allow them to cool completely before frosting.
  7. Prepare the Frosting: While the cakes cool, beat the softened cream cheese and butter together in a large bowl until the mixture is smooth and creamy. Gradually add the powdered sugar, continuing to beat until the frosting is fluffy. Stir in the vanilla extract for added flavor.
  8. Assemble the Cake: Once the cakes are fully cooled, spread a generous layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top, then frost the top and sides of the entire cake evenly for a smooth finish.

Notes

  • Use room temperature ingredients for better mixing and a smoother batter.
  • Do not overmix the batter to avoid a dense cake texture.
  • If buttermilk is unavailable, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
  • Red food coloring intensity can be adjusted based on desired vibrancy.
  • Allow the cake to cool completely before frosting to prevent the frosting from melting.
  • Store the cake in the refrigerator if not serving immediately to keep the cream cheese frosting fresh.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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Find it online: https://delishwithella.com/red-velvet-cake-recipe/