Red Velvet Cake Recipe
A classic Red Velvet Cake Recipe is a must-have in your dessert arsenal. The super moist and slightly chocolaty cake, covered in a tangy cream cheese frosting, is the perfect way to end a great meal.
Servings: 10 servings
Ingredients
Cake
- 2 ½ cups all-purpose flour
- ¼ cup Dutch-processed cocoa powder
- 1 ½ cups granulated sugar
- 1 ½ teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups room-temperature buttermilk
- 1 cup vegetable oil
- 2 large room-temperature eggs
- 1 teaspoon vinegar
- 2 teaspoons pure vanilla extract
- 2 tablespoons liquid red food color
Frosting
- 2 (8-ounce) blocks room-temperature cream cheese
- 8 ounces room-temperature unsalted butter
- 1 teaspoon pure vanilla extract
- 1 ½ cups powdered sugar
Instructions
Cake
- Preheat the oven to 350 degrees Fahrenheit. Spray two 8-inch round cake pans with non-stick cooking spray. Line the bottom of the cake pans with a piece of round parchment paper and spray the parchment paper with cooking spray. Set aside
- Sift together 2 ½ cups all-purpose flour, ¼ cup Dutch-processed cocoa powder, 1 ½ cups granulated sugar, 1 ½ teaspoons baking soda, 1 teaspoon baking powder, and ½ teaspoon salt into a medium-sized mixing bowl. Set aside.
- Add the 1 ½ cups room-temperature buttermilk, 1 cup vegetable oil, 2 large room-temperature eggs, 1 teaspoon vinegar, 2 teaspoons pure vanilla extract, and 2 tablespoons liquid red food color to a large bowl. Whisk until combined. Add the flour mixture to the buttermilk mixture and whisk until a smooth batter forms.
- Divide the batter evenly among the two prepared cake pans (use a kitchen scale to divide the cake batter if you want to be precise). Bake for 35 minutes until a toothpick inserted in the middle of the cake comes out clean with just a few crumbs attached.
- Remove from the oven and let cool on a wire rack for 10-15 minutes. When you can touch the cake pans, use a butter knife to loosen the sides, and flip the pan over to remove the cake from the pan.
- Peel off the parchment paper, and allow the cakes to cool completely on a wire rack before adding frosting.
Frosting
- In a large mixing bowl or a stand mixer bowl, whisk 2 (8-ounce) blocks room-temperature cream cheese and 8 ounces room-temperature unsalted butter together until thoroughly mixed and creamy.
- Add 1 teaspoon pure vanilla extract and whisk to combine. Add 1 ½ cups powdered sugar and stir until incorporated. Gradually increase the mixer speed and beat until fluffy. Use right away.
Assemble
- Place the first layer of cake on a cake stand or plate, and spread 1 cup of the frosting on top with an offset spatula. Place the second layer on top of the frosted first layer and spread another cup of frosting on top. Add the remaining frosting on the side.
- If desired, add just a thin layer of frosting on the side of the cake and pipe the rest on top for decoration as pictured, using a pastry bag fitted with an open star piping tip.
- Refrigerate the frosted cake for at least 30 minutes before serving to allow the frosting to set.
Video
Nutrition
Calories: 699kcal | Carbohydrates: 75g | Protein: 6g | Fat: 43g | Saturated Fat: 16g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 378mg | Potassium: 135mg | Fiber: 2g | Sugar: 50g | Vitamin A: 676IU | Calcium: 84mg | Iron: 2mg
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