Description

This classic Red Velvet Cake is a moist, tender, and beautifully colored dessert perfect for celebrations and special occasions. Featuring a delicate balance of cocoa and vanilla flavor with a tangy buttermilk affinity, it’s topped with a luscious cream cheese frosting that complements the velvety texture. This recipe yields 12 generous servings and requires a moderate prep and baking time, making it a delightful yet manageable treat.

Ingredients

Scale

Cake Ingredients

1½ cups sugar
1½ cups vegetable oil
2 large eggs
3 (1-oz) containers red gel food coloring (such as Wilton’s)
1 tsp vanilla extract
2½ cups all-purpose flour
2 Tbsp cocoa powder
1 tsp salt
1 cup whole buttermilk
2 tsp white vinegar
1½ tsp baking soda

Frosting Ingredients

2 (8-oz) packages cream cheese (softened)
1 cup unsalted butter (softened)
6 cups powdered sugar
1 Tbsp vanilla extract

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Instructions

Prepare the Cake Batter: In a large mixing bowl, combine sugar, vegetable oil, eggs, red gel food coloring, and vanilla extract. Beat until well incorporated and smooth. In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture alternately with the whole buttermilk, starting and ending with the flour mixture. Mix gently to blend.
Activate the Leavening: In a small bowl, combine the white vinegar and baking soda, which will fizz and bubble as a leavening reaction. Quickly fold this mixture into the cake batter to ensure the cake rises properly during baking.
Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans. Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Cream Cheese Frosting: In a medium bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, beating continuously until the frosting is light and fluffy. Stir in the vanilla extract for flavor.
Assemble and Frost the Cake: Once the cake layers are completely cool, place one layer on your serving plate. Spread a generous amount of frosting evenly on top. Place the second layer on top and cover the entire cake with the remaining frosting. Smooth the frosting with a spatula or decorative knife.

Notes

For best results, use room temperature ingredients to ensure smooth batter and frosting.
Red gel food coloring provides vibrant color without thinning the batter, unlike liquid food coloring.
Allow the cake to cool completely before frosting to prevent melting.
You can substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar if you do not have buttermilk on hand.
Store the cake covered in the refrigerator for up to 3 days for freshness.