Red Velvet Cake is soft, moist, and velvety red velvet cake with a light cocoa flavor, a hint of vanilla, and rich cream cheese frosting. Red Velvet Cake is perfect for birthdays, celebrations, or any special occasion.
Ingredients
For the Cake
- 2½ cups (315 g) cake flour
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup (115 g) unsalted butter, softened
- 1½ cups (300 g) granulated sugar
- ½ cup (120 ml) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (240 ml) buttermilk, room temperature
- 1 tsp white vinegar
- 1–2 tsp red gel food coloring
For the Cream Cheese Frosting
- 16 oz (450 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar
- 2 tsp vanilla extract
- Pinch of salt
Instructions of Red Velvet Cake
Step 1: Prepare
- Preheat oven to 350°F (175°C).
- Grease and line two 8-inch cake pans with parchment paper.
Step 2: Mix Dry Ingredients
In a bowl, whisk together:
- Cake flour
- Cocoa powder
- Baking soda
- Salt
Step 3: Mix Wet Ingredients
In a large bowl, beat the butter and sugar until light and fluffy (about 3 minutes). Add the oil, then beat in the eggs one at a time. Mix in the vanilla extract.
Step 4: Make the Batter
Add the dry ingredients in three additions, alternating with the buttermilk. Mix until just combined. Stir in the vinegar and red food coloring until the batter is evenly colored.
Step 5: Bake
Divide the batter evenly between the prepared pans.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Frosting
Beat the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, then mix in the vanilla and salt until light and fluffy.
Step 7: Assemble
Level the cake layers if needed. Spread frosting between the layers, then cover the top and sides of the cake with the remaining frosting. Decorate with cake crumbs or red velvet crumbs if desired.
Tips for the Best Red Velvet Cake
- Use cake flour for a soft, bakery-style texture.
- Use real buttermilk for the classic tang and moist crumb.
- Use both butter and oil for the perfect balance of flavor and moisture.
- Avoid overmixing the batter to keep the cake light and tender.
- Chill the frosted cake for 20–30 minutes before slicing for clean, neat pieces.
Yield
- 12–16 servings
Storage
- Refrigerate for up to 5 days in an airtight container.
- Bring to room temperature before serving Red Velvet Cake for the best flavor and texture.
