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red velvet cake

Red velvet cake is a classic dessert known for its striking red color and subtle cocoa flavor. Topped with a rich cream cheese frosting, this cake is perfect for celebrations or any special occasion.
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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

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

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1.5 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 8 oz cream cheese, softened
  • 0.5 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk (for consistency)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the two round cake pans.
  • In a mixing bowl, sift together the flour, baking soda, salt, and cocoa powder. Set aside.
  • In another bowl, mix the vegetable oil and granulated sugar until well combined. Add the buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Mix until smooth.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until fully incorporated. Be careful not to overmix.
  • Divide the batter evenly between the two prepared cake pans.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a cooling rack to cool completely.
  • While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese and unsalted butter together until smooth.
  • Gradually add in the powdered sugar and vanilla extract, mixing until well combined. If the frosting is too thick, add milk a tablespoon at a time until desired consistency is reached.
  • Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
  • Decorate as desired, and slice to serve.

Notes

For an extra touch, consider adding some red sprinkles on top of the frosting or use a piping bag to create decorative swirls.
The red velvet cake can be baked a day in advance. Just make sure to store it in an airtight container to keep it fresh.
To make this cake even more special, consider adding a layer of ganache or fruit preserves between the cake and the frosting.