Indulge in the decadence of the best red velvet cake recipe, a classic dessert beloved for its rich cocoa flavor, vibrant red hue, and luxurious cream cheese frosting.
Whether you’re celebrating a special occasion or simply craving a slice of something sweet, this moist and velvety cake is sure to impress.
With simple ingredients and straightforward instructions, you’ll be able to recreate this iconic dessert in your own kitchen and delight your family and friends with every bite.
Ingredients
For the Red Velvet Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting:
- 16 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Make the Cake Batter:
In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth and well incorporated.
3. Bake the Cake:
Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to remove any air bubbles.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove from the oven and let cool in the pans for 10 minutes before transferring to wire racks to cool completely.
4. Prepare the Cream Cheese Frosting:
In a large mixing bowl, beat together the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Stir in the vanilla extract until smooth and well combined.
5. Frost the Cake:
Once the cakes are completely cool, place one cake layer on a serving plate.
Spread a layer of cream cheese frosting evenly over the top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
6. Serve and Enjoy:
Slice and serve the red velvet cake, and enjoy the luxurious flavor and texture!
Nutritional Facts
- Servings: 12
- Calories per serving: 580 kcal
- Total Fat: 34g
- Saturated Fat: 13g
- Trans Fat: 0g
- Cholesterol: 90mg
- Sodium: 440mg
- Total Carbohydrates: 62g
- Dietary Fiber: 1g
- Sugars: 45g
- Protein: 6g
FAQ’s
Q. Can I use a different type of frosting for this cake?
While cream cheese frosting is traditional for red velvet cake, you can certainly use a different frosting of your choice, such as vanilla buttercream or chocolate ganache.
Q. Can I make this cake ahead of time?
Yes, you can bake the cake layers in advance and store them tightly wrapped in plastic wrap at room temperature for up to two days. Frost the cake just before serving for the best results.
Q. Do I have to use red food coloring?
The red food coloring is what gives red velvet cake its signature color, but you can omit it if you prefer a more natural look. Just be aware that the cake will have a darker, less vibrant hue without the food coloring.
Q. Can I use a different type of vinegar in the cake batter?
While white vinegar is traditional in red velvet cake, you can use apple cider vinegar as a substitute if that’s what you have on hand. The flavor will be slightly different but still delicious.
Q. How should I store leftover cake?
Store any leftover cake in an airtight container in the refrigerator for up to five days. Allow the cake to come to room temperature before serving for the best texture and flavor.