Desserts > Cakes > Layer Cakes > Red Velvet Cake Recipe

Classic Red Velvet Cake

Indulge in the velvety texture and rich flavor of this classic Red Velvet Cake. This recipe delivers a moist, tender crumb and a tangy cream cheese frosting that perfectly complements the subtle cocoa notes of the cake. Perfect for birthdays, holidays, or any special occasion.

Prep Time
30 minutes
Cook Time
30-35 minutes
Servings
12
Ingredients
  • 2 1/2 cups All-purpose flour
  • 1 3/4 cups Granulated sugar
  • 2 tablespoons Unsweetened cocoa powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
  • 1 cup Buttermilk
  • 1/2 cup Vegetable oil
  • 2 Eggs
  • 2 tablespoons Red food coloring
  • 1 teaspoon Vanilla extract
  • 1 teaspoon White vinegar
  • 8 oz Cream cheese
  • 1/2 cup Unsalted butter
  • 4 cups Powdered sugar
  • 1 teaspoon Vanilla extract (for frosting)

Prepare the Cake Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper for easy removal.

Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Make sure everything is well combined.

Combine Wet Ingredients

In a separate bowl, whisk together the buttermilk, oil, eggs, red food coloring, and vanilla extract until smooth.

Mix Wet and Dry Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Be careful not to overmix. In a small bowl, combine the white vinegar and baking soda. This will create a fizzy reaction. Immediately add this mixture to the cake batter and stir until just incorporated.

Bake the Cakes

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Prepare the Cream Cheese Frosting

While the cakes are cooling, prepare the frosting. In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract.

Frost the Cake

Once the cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top. Place the second cake layer on top of the frosting. Frost the entire cake with the remaining frosting. You can decorate with extra cocoa powder or chopped nuts, if desired.

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FAQ

  • Can I use a different type of food coloring?

    Yes, you can use gel food coloring instead of liquid. You may need to use slightly less to achieve the desired color.
  • Can I make this cake ahead of time?

    Yes, you can bake the cakes ahead of time and store them wrapped tightly in plastic wrap at room temperature for up to 2 days, or in the freezer for up to 2 months. Frost the cake just before serving.
  • What can I use if I don't have buttermilk?

    You can make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.