Description
This classic Red Velvet Cake recipe offers a moist, tender crumb with a vibrant red color and a hint of cocoa. Paired with creamy, smooth cream cheese frosting, it’s a perfect dessert for celebrations or any special occasion. The cake is made from scratch with simple ingredients and baked to perfection, resulting in a rich, flavorful treat that is sure to delight everyone.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon cocoa powder
Wet Ingredients
- 1 1/2 cups granulated sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Frosting
- 4 ounces cream cheese
- 1/2 cup unsalted butter
- Powdered sugar (quantity not specified, estimated 1 1/2 to 2 cups)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter or non-stick spray, then lightly dust them with flour to prevent sticking.
- Combine dry ingredients: In a medium bowl, sift together all-purpose flour, baking powder, baking soda, salt, and cocoa powder to ensure the mixture is lump-free and well blended.
- Mix wet ingredients: In a large mixing bowl, whisk together granulated sugar, buttermilk, vegetable oil, and eggs until the mixture is smooth and fully combined.
- Add color and flavor: Stir in red food coloring and vanilla extract into the wet mixture, combining thoroughly.
- Combine wet and dry mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until all the flour is incorporated and the batter is smooth with no streaks.
- Add vinegar: Fold in white vinegar gently, allowing it to react with the baking soda for proper leavening.
- Divide batter: Evenly pour the batter into the prepared cake pans and spread it out in an even layer using a spatula.
- Bake: Place the pans in the oven and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes: Remove cakes from the oven and allow them to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare frosting base: Beat cream cheese and unsalted butter together in a large bowl until smooth and creamy.
- Add powdered sugar: Gradually add powdered sugar to the cream cheese mixture, beating on low speed to incorporate, then increase speed to high and beat for 2-3 minutes until light and fluffy.
- Assemble cake – first layer: Place one cake layer on a serving plate and spread a generous amount of cream cheese frosting evenly over the top.
- Add second layer: Place the second cake layer on top of the frosted layer, pressing gently to set it in place.
- Frost entire cake: Spread a thick layer of frosting over the top and sides of the cake, smoothing with a spatula for a clean finish.
- Chill: Refrigerate the cake for about 30 minutes to allow the frosting to set before slicing and serving.
- Serve: Enjoy the delicious, moist red velvet cake with creamy frosting.
Notes
- For the frosting, powdered sugar quantity is typically 1 1/2 to 2 cups depending on desired sweetness and consistency.
- Ensure eggs and buttermilk are at room temperature for better batter mixing and cake texture.
- Do not overmix the batter once flour is added to avoid a dense cake.
- The white vinegar reacts with baking soda to give the cake its signature tender crumb and slight tang.
- You can substitute the cocoa powder with Dutch-processed cocoa for a deeper chocolate flavor, adjusting the amount slightly.
- Allow the cakes to cool completely before frosting to prevent melting the cream cheese frosting.
- Store leftover cake in the refrigerator to keep frosting fresh.
