Classic Red Velvet Cake
A moist and velvety red cake with cream cheese frosting, perfect for special occasions.
30 mins
Prep Time
30 mins
Cook Time
12
Servings
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Nutrition Facts
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Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, mix oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth.
Combine wet and dry ingredients, mixing until just incorporated. Do not overmix.
Divide batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
Frost the cooled cake layers, then refrigerate for at least 1 hour before serving.
Chef's Tips
- Color Tip: Use gel food coloring for a more vibrant red color without altering the batter consistency.
- Buttermilk Substitute: Mix 1 cup milk with 1 tbsp lemon juice or vinegar if you don’t have buttermilk.
- Room Temperature Ingredients: Ensure eggs, butter, and cream cheese are at room temperature for smoother mixing.
- Even Layers: Use a kitchen scale to divide batter equally for uniform cake layers.
- Storage: Store cake in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture.
