Classic Red Velvet Cake Recipe
This classic red velvet cake brings back memories of special celebrations with its gorgeous crimson layers and fluffy cream cheese frosting. The perfect balance of subtle chocolate flavor and tender, moist crumb makes every bite absolutely divine.
Print Pin Servings : 12 slices
Calories : 385kcal
Cost : $12.50
Equipment
- 2 9-inch round cake pans For baking the cake layers evenly
- 1 Stand mixer or handheld mixer To cream butter and mix batter properly
- 1 Large mixing bowls For combining dry and wet ingredients
- 1 Wire cooling racks To cool cake layers completely before frosting
Ingredients
- 2⅔ cups Cake flour - Spooned and leveled
- ¼ cup Natural unsweetened cocoa powder - For subtle chocolate flavor
- 1 teaspoon Baking soda - Leavening agent
- ½ teaspoon Salt - Enhances flavor
- ½ cup Unsalted butter - Softened to room temperature
- 1¾ cups Granulated sugar - For sweetness and structure
- 2 large Eggs - Room temperature
- ½ cup Canola or vegetable oil - Keeps cake moist
- 1 bottle Liquid red food color - 1-ounce bottle
- 2 teaspoons Pure vanilla extract - For flavor
- 1 teaspoon Distilled white vinegar - Creates tender texture
- 1⅓ cups Buttermilk - Room temperature
- 12 ounces Brick-style cream cheese - Softened for frosting
- ¾ cup Unsalted butter - Softened for frosting
- 3 cups Powdered sugar - For cream cheese frosting
- 1½ teaspoons Pure vanilla extract - For frosting flavor
Instructions
- Preheat oven to 350°F (177°C). Spray two 9-inch cake pans with nonstick cooking spray and line bottoms with parchment paper.
- Whisk together cake flour, cocoa powder, baking soda, and salt in large bowl. Sift mixture to remove cocoa lumps.
- Using stand mixer, cream softened butter and granulated sugar on medium speed for 4-5 minutes until light and fluffy.
- Beat in eggs one at a time, then mix in oil, red food coloring, vanilla extract, and vinegar until well combined.
- Alternate adding dry ingredients and buttermilk to creamed mixture, beginning and ending with flour mixture. Mix until just combined.
- Divide batter evenly between prepared pans. Bake 28-32 minutes until toothpick inserted in center comes out clean.
- Beat cream cheese until smooth, add butter and mix well. Gradually add powdered sugar and vanilla until fluffy.
- Level cake tops, place first layer on serving plate, spread frosting evenly, add second layer, then frost entire cake.
Notes
The secret to perfect red velvet cake is using room temperature ingredients and not overmixing the batter. The combination of buttermilk and vinegar creates that signature tender, velvety texture that makes this cake so special and memorable.
Nutrition
Serving : 85g | Calories : 385kcal | Carbohydrates : 58g | Protein : 5g | Fat : 16g | Saturated Fat : 10g | Polyunsaturated Fat : 1.5g | Monounsaturated Fat : 4g | Cholesterol : 75mg | Sodium : 285mg | Potassium : 125mg | Fiber : 2g | Sugar : 45g | Vitamin A : 680IU | Calcium : 85mg | Iron : 1.2mg