Description
This classic Red Velvet Cake recipe features moist, tender layers infused with subtle cocoa flavor and vibrant red color, topped with a smooth and creamy cream cheese frosting. Perfectly balanced in sweetness and texture, this cake makes an impressive dessert for any occasion, from birthdays to holidays.
Ingredients
Dry Ingredients
- 14 ounces all-purpose flour
- 14 ounces granulated sugar
- 2 tablespoons cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking soda
Wet Ingredients
- 2 large eggs (room temperature)
- 4 ounces vegetable oil
- 8 ounces buttermilk (room temperature)
- 1 tablespoon white vinegar
- 6 ounces unsalted butter (melted but not hot)
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring (gel food coloring)
Cream Cheese Frosting
- 12 ounces cream cheese (softened)
- 8 ounces unsalted butter (softened)
- 1/2 teaspoon vanilla extract (or orange extract)
- 1/4 teaspoon salt
- 26 ounces powdered sugar (sifted)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch by 2-inch cake pans with your preferred pan release method.
- Mix Wet Ingredients: In a medium bowl, whisk together the eggs, vegetable oil, buttermilk, white vinegar, melted butter, vanilla extract, and red food coloring. Set this mixture aside.
- Combine Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, granulated sugar, cocoa powder, salt, and baking soda. Mix on low speed for a few seconds to evenly distribute.
- Incorporate Wet Ingredients: Slowly add the wet ingredient mixture to the dry ingredients in the stand mixer. Mix on medium speed until the batter is smooth and fully incorporated, about 1 minute. Scrape down the sides of the bowl to ensure everything is evenly mixed.
- Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans. Smooth the tops with a spatula. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back lightly when touched.
- Cool Cakes: Remove cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully invert the cakes onto a wire cooling rack and allow to cool completely.
- Freeze if Desired: If frosting the same day, place the cooled cake layers in the freezer for about an hour without wrapping. For longer storage, wrap the layers tightly in plastic wrap once they have cooled and freeze for up to one week to preserve moisture.
- Prepare Cream Cheese Frosting: In the stand mixer bowl fitted with the whisk attachment, beat the softened butter on low speed until smooth and lump-free. Add the softened cream cheese and continue mixing on low until the mixture is smooth and homogeneous, scraping down the bowl as needed.
- Add Sugar and Flavorings to Frosting: Gradually add sifted powdered sugar, one cup at a time, mixing on low speed to prevent a powder cloud. Once all sugar is incorporated, add vanilla or orange extract and salt. Mix just until combined and smooth; avoid over-mixing.
- Frost the Cake: Once the cake layers are completely cool, spread the cream cheese frosting evenly over the layers and decorate as desired. Slice and serve.
Notes
- Use room temperature eggs and buttermilk to ensure even mixing and better batter texture.
- Gel food coloring provides more vibrant color without affecting batter consistency.
- Allow melted butter to cool before mixing to prevent curdling or cooking the eggs.
- For best results, sift powdered sugar to avoid lumps in frosting.
- Freezing cake layers unwrapped seals in moisture, providing freshness for up to one week.
- Vanilla or orange extract can be used in frosting for slight flavor variation.
- Let the cake cool completely before frosting to prevent melting the frosting.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
