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red velvet cake-1

Red Velvet Cake

Red velvet cake is a classic, moist, and fluffy cake known for its vibrant red color and subtle cocoa flavor, perfectly complemented by a rich cream cheese frosting. This recipe is perfect for birthdays, special occasions, or just to treat yourself.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 persons
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 1 cup vegetable oil
  • 2 large eggs
  • 1 cup buttermilk
  • 2 tablespoons red food coloring (liquid)
  • 1 teaspoon white vinegar
  • 2 teaspoons pure vanilla extract
  • 16 oz cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • pinch salt

Equipment

  • 2 9-inch round cake pans
  • 1 stand mixer or handheld electric mixer
  • 3 mixing bowls
  • 1 measuring cups
  • 1 measuring spoons
  • 1 whisk
  • 1 rubber spatula
  • 1 cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Pour in the oil, buttermilk, red food coloring, vinegar, and vanilla extract. Mix until combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix.
  7. Divide the batter evenly between the prepared pans. Smooth the tops with a spatula.
  8. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  10. For the frosting, beat together cream cheese and butter until creamy.
  11. Add powdered sugar, vanilla, and salt, and beat until fluffy and smooth.
  12. Once cakes are completely cool, spread frosting over the top of one cake layer. Place the second layer on top and frost the top and sides of the cake evenly.
  13. Slice and serve.

Notes

For extra flavor, add a teaspoon of instant coffee granules to the cake batter.
If using gel food coloring, use about 1 tablespoon.
Store leftovers covered in the refrigerator for up to 5 days.