Classic Red Velvet Cake with Cream Cheese Frosting
Indulge in the timeless elegance of a Red Velvet Cake, its velvety crumb enhanced by buttermilk and cocoa, bursting with the tangy sweetness of homemade Cream Cheese Frosting. Perfect for occasions or simply satisfying cravings, this beginner-friendly recipe delivers professional results.
Equipment
- Stand mixer (optional)
- Mixing bowls (2)
- Whisk
- Spatula
- 3 x 8-inch round cake pans
- Parchment paper
- Serrated knife
- Frosting spatula
- Electric mixer (for frosting)
Ingredients
- Cake:
- 2 1/2 cups all-purpose flour 300g
- 1 teaspoon baking soda
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened 113g
- 1 1/2 cups granulated sugar
- 1 cup canola or vegetable oil
- 4 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon white vinegar
- 1-2 tablespoons liquid red food coloring
- 1 cup buttermilk at room temperature
- Frosting:
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Milk optional for adjusting consistency
Instructions
- Cake:
- Preheat oven to 350°F (175°C). Grease and flour cake pans. Line bottoms with parchment paper.
- In a medium bowl, whisk flour, baking soda, cocoa powder, and salt. Set aside.
- In a large bowl, cream butter and sugar together until light and fluffy. Beat in oil, then eggs one at a time.
- Stir in vanilla, vinegar, and red food coloring until combined. Add dry ingredients and buttermilk alternately, mixing until just combined. Do not overmix.
- Divide batter evenly among prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Frosting:
- In a large bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until light and fluffy.
- Stir in vanilla and salt. Add milk 1 tablespoon at a time if frosting is too thick.
- Once cakes are cool, frost top of one layer and place another layer on top. Frost sides and top of entire cake. Refrigerate for at least 30 minutes before serving.
Notes
- To get a deeper red color of it, use the gel food coloring.
- Buttermilk adds tang and moisture to the cake. If unavailable, substitute with 1 cup regular milk mixed with 1 tablespoon vinegar, let sit for 5 minutes before using.
- Don't overbake the cake! It should be slightly springy in the center when done.
- Leftover cake and frosting can be stored in the refrigerator for up to 3 days.