Classic Red Velvet Cake Recipe : Moist, Rich, and Delicious
Nothing says “celebration” quite like a Red Velvet Cake. Its vibrant red color, velvety texture, and rich flavor make it a showstopper at any occasion, from birthdays to holidays to romantic events. But what makes red velvet cake so special? It’s the perfect balance of light, moist cake with a slightly tangy, rich flavor
Equipment
- Two 9-inch round cake pans
- Electric mixer or stand mixer
- Mixing Bowls
- Whisk and spatula
- Cooling rack
- Parchment paper (for lining the cake pans)
- Measuring Cups and Spoons
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ cups vegetable oil
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or oil and line the bottoms with parchment paper for easy cake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, mix the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined. You can use an electric mixer or a hand whisk.
- Add Dry to Wet: Gradually add the dry ingredients to the wet ingredients, mixing until smooth. Be careful not to overmix the batter. Divide the batter evenly between the prepared cake pans.
- Bake the Cake: Bake for 30-35 minutes or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until fluffy. Add a pinch of salt to balance the sweetness.
- Frost the Cake: Once the cakes are fully cooled, frost the top of one cake layer with a generous amount of frosting. Place the second layer of cake on top and frost the entire cake with the remaining frosting.
- Serve: Decorate with any extra frosting or sprinkles if desired. Slice and serve immediately, or refrigerate for up to 3 days.
Notes
Use Room Temperature Ingredients: Make sure your eggs, buttermilk, and butter are at room temperature before mixing them to ensure a smooth, lump-free batter.
Frost When Cool: Always allow the cakes to cool completely before frosting. Otherwise, the frosting might melt or slide off.
Frost When Cool: Always allow the cakes to cool completely before frosting. Otherwise, the frosting might melt or slide off.