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red velvet cake

This classic Red Velvet Cake is a stunning dessert that features a rich, velvety texture and a vibrant red color. It is often paired with a tangy cream cheese frosting, making it a delightful treat for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 2 9-inch round cake pans
  • 2 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 cooling rack
  • 1 sifter

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring Adjust for more intense color.
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon white vinegar
  • 1 teaspoon cocoa powder
  • ½ teaspoon salt
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the two 9-inch round cake pans.
  • In a large mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  • In another bowl, mix the vegetable oil and granulated sugar until well combined. Add the eggs individually, mixing well after each addition.
  • Incorporate the buttermilk, red food coloring, and vanilla extract into the wet mixture, stirring until fully combined.
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  • Add the vinegar and mix briefly to combine.
  • Divide the batter evenly between the prepared pans and smooth the tops.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
  • While the cakes are cooling, prepare the cream cheese frosting by beating the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined and fluffy.
  • Once the cakes are completely cooled, place one layer on a serving platter. Spread a generous layer of cream cheese frosting on top, then place the second layer on top and frost the top and sides of the cake.
  • Decorate as desired, and serve.

Notes

For a more intense red color, feel free to adjust the amount of food coloring.
Ensure that all ingredients are at room temperature for the best results.
You can store leftover cake in an airtight container in the refrigerator for up to 3 days.