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red velvet cake recipe

This Red Velvet Cake is a delightful combination of rich flavor and vibrant color, topped with a creamy cream cheese frosting. It's perfect for special occasions and is sure to impress your guests.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 2 round cake pans (9-inch)
  • multiple mixing bowls
  • 1 electric mixer or whisk
  • 1 set measuring cups and spoons
  • 1 rubber spatula
  • 1 cooling rack
  • 1 sifter
  • 1 plastic wrap

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon white vinegar
  • 1 teaspoon salt
  • 1 tablespoon unsweetened cocoa powder
  • 8 ounces cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk (optional, for consistency)

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and flour the two round cake pans.
  • In a mixing bowl, combine the flour, sugar, cocoa powder, and salt. Mix well and set aside.
  • In another bowl, add the vegetable oil, buttermilk, eggs, red food coloring, and vanilla extract. Whisk until fully combined.
  • Gradually add the wet ingredients to the dry ingredients, mixing on medium speed until smooth.
  • In a small bowl, combine the baking soda and vinegar. Add this mixture to the cake batter, mixing until just combined.
  • Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the cakes from the oven and allow them to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.
  • While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat together the softened cream cheese and butter until creamy.
  • Gradually add the powdered sugar and vanilla extract, mixing until the frosting is smooth and fluffy. Add milk as needed for desired consistency.
  • Once the cakes are completely cooled, place one layer on a serving plate and spread a layer of frosting on top. Place the second layer on top and frost the top and sides of the cake.
  • Optional: Decorate with sprinkles or additional decorations as desired.

Notes

To ensure the cake layers are even, you can use a kitchen scale to weigh the batter for accurate portioning.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
You can also add a drizzle of chocolate ganache or serve with fresh berries for added flavor.