Description
This classic red velvet cake recipe delivers a moist, tender, and vibrant dessert with a subtle cocoa flavor, perfectly balanced by a rich and creamy cream cheese frosting. With simple ingredients and straightforward steps, you can bake a stunning two-layer cake ideal for celebrations or everyday indulgence.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups All-purpose flour (or 2 ¾ cups cake flour)
- 2 tablespoons Dutch-processed cocoa powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
Wet Ingredients
- 1 ½ cups Granulated sugar
- 1 cup Vegetable oil (or melted butter/applesauce substitute)
- 2 Large eggs, room temperature
- 1 cup Buttermilk (or milk + 1 tablespoon lemon juice)
- 2 tablespoons Red food coloring (adjust to preferred intensity)
- 1 teaspoon White vinegar
- 2 teaspoons Vanilla extract (or 1 teaspoon almond extract)
Cream Cheese Frosting
- 8 oz Cream cheese, full-fat, softened
- ½ cup Unsalted butter, softened
- 3-4 cups Powdered sugar, adjust to taste and thickness
- 1 teaspoon Vanilla extract (or ½ teaspoon almond extract)
- 1 pinch Salt
Instructions
- Prepare and Preheat: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper for easy removal. Ensure all your ingredients are at room temperature to guarantee smooth mixing and an even bake.
- Mix Dry Ingredients: In a large bowl, sift or whisk together the all-purpose flour, Dutch-processed cocoa powder, and salt until well combined. This ensures an even distribution of cocoa and salt in the flour.
- Cream Oil and Sugar: Using a mixer, beat the vegetable oil and granulated sugar together until fully combined and slightly thickened. Add the eggs one at a time, beating well after each addition, then incorporate the vanilla extract or almond extract for flavor.
- Combine Wet Mixtures: Mix the red food coloring thoroughly into the buttermilk until the color is uniform. This liquid will contribute to the vibrant red hue of your cake.
- Alternate Adding Dry and Wet Ingredients: Gradually add the dry flour mixture and the buttermilk mixture alternately into the wet batter, mixing gently after each addition to keep the batter smooth without overmixing, which could toughen the cake.
- Add Leavening Reaction: Stir together the white vinegar and baking soda in a small bowl until it fizzes, then very quickly fold this mixture into your batter. The reaction helps create the cake’s signature light, velvety texture.
- Bake the Cake: Divide the cake batter evenly between the two prepared pans. Bake in the preheated oven for 25 to 30 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
- Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes to set, then turn them out onto wire racks to cool completely. This prevents sogginess and prepares them for frosting.
- Make the Frosting: Beat together softened cream cheese and unsalted butter until light and fluffy. Gradually add powdered sugar to reach your desired sweetness and consistency. Stir in vanilla extract or almond extract and a pinch of salt to enhance the flavors.
- Assemble and Frost: Place one cooled cake layer on your serving plate. Spread a generous layer of cream cheese frosting on top. Add the second cake layer and cover the top and sides of the cake with the remaining frosting for a smooth, professional finish.
Notes
- Using room temperature ingredients helps the batter combine evenly and results in a smoother texture.
- You can substitute cake flour for all-purpose flour for a lighter crumb.
- Adjust the amount of red food coloring to achieve your preferred shade of red.
- Ensure the cake is completely cool before frosting to prevent melting or sliding of the cream cheese frosting.
- Storing the cake in the refrigerator will keep the cream cheese frosting fresh for up to 3 days.
- This recipe works well for cupcakes or a single large layer cake with adjusted baking time.
