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red velvet cake

red velvet cake

This classic red velvet cake is a rich, moist dessert with a mild cocoa flavor and a striking red color. It’s paired with a creamy cream cheese frosting, making it a perfect treat for special occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 measuring cups and spoons
  • 2 round cake pans (9-inch)
  • 1 parchment paper
  • 1 cooling rack
  • 1 spatula

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 ½ cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 cup cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk (optional, for thinning) For achieving desired frosting consistency.

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the cake pans or line them with parchment paper for easy removal.
  • In a mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well combined.
  • In another bowl, mix the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar. Beat until fully blended.
  • Gradually add the wet mixture to the dry ingredients, mixing until just combined. Be careful not to overmix.
  • Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then gently remove them and let them cool completely on cooling racks.
  • For the cream cheese frosting, beat the softened cream cheese and butter together until smooth and creamy.
  • Gradually add the powdered sugar and vanilla extract, mixing until well combined. If the frosting is too thick, you can add milk to achieve the desired consistency.
  • Once the cakes are completely cooled, place one layer on a serving plate and spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake.
  • Decorate as desired and serve.

Notes

Make sure all ingredients are at room temperature for best results.
The food coloring can be adjusted based on how vibrant you want the cake to be.
Store leftover cake in an airtight container in the refrigerator for up to 5 days.