Delicious Red Velvet Cake (Printable)
Luscious red velvet cake with subtle cocoa flavor and creamy cream cheese frosting, perfect for celebrations.
# What You'll Need:
→ For the Cake
01 - 2 1/2 cups all-purpose flour
02 - 1 1/2 cups granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon fine salt
05 - 1 tablespoon unsweetened cocoa powder
06 - 1 1/2 cups vegetable oil
07 - 1 cup buttermilk, room temperature
08 - 2 large eggs, room temperature
09 - 2 tablespoons red food coloring
10 - 1 teaspoon vanilla extract
11 - 1 teaspoon white vinegar
→ For the Cream Cheese Frosting
12 - 8 oz cream cheese, softened
13 - 1/2 cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - Pinch of salt
# Method:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a medium bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
03 - In a large bowl, whisk together oil, buttermilk, eggs, food coloring, vanilla, and vinegar until well combined.
04 - Gradually add the dry ingredients to the wet ingredients, mixing just until smooth.
05 - Divide the batter evenly between prepared cake pans.
06 - Bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
08 - Beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla and salt. Beat until light and fluffy.
09 - Place one cake layer on a serving plate. Spread a layer of frosting on top. Place the second layer over the first and frost the top and sides.
10 - Chill for 30 minutes before slicing for clean cuts.
# Expert Hints:
01 -
- The cream cheese frosting-to-cake ratio is absolutely perfect, never too sweet or too heavy
- This recipe stays moist for days, making it ideal for making ahead or bringing to gatherings
02 -
- Room temperature ingredients are non-negotiable here, cold eggs or buttermilk will cause the oil to separate
- Over-mixing the batter makes the texture tough instead of velvety, stop as soon as flour disappears
03 -
- Wrap your cake pans with bake-even strips to prevent domed tops and flat layers
- Freeze unfrosted layers for up to three months if you want to bake way ahead