Description
This classic Red Velvet Cake recipe features moist, tender cake layers infused with cocoa and vibrant red color, complemented by a rich and creamy cream cheese frosting. Perfect for celebrations or any special occasion, it produces a stunning layered cake with a smooth, velvety texture and a balanced sweetness.
Ingredients
Dry Ingredients
- 2 ½ cups all purpose flour
- 1 ½ cups granulated sugar
- 1 ¼ tsp baking soda
- 2 tbsp cocoa powder (regular, not dark cocoa powder)
- 1 tsp salt
Wet Ingredients
- 1 ½ cups vegetable oil (or other neutral cooking oil)
- 2 eggs (room temperature)
- 1 cup buttermilk (room temperature)
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red gel food coloring
Cream Cheese Frosting
- 2 cups unsalted butter (room temperature)
- 8 oz cream cheese (room temperature)
- 7 cups powdered sugar
- 1 tbsp vanilla extract
- ½ tsp salt (adjust to taste)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350° F. Prepare three 7-inch cake pans by spraying with nonstick cooking spray and lining with parchment circles to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt until evenly combined.
- Add Wet Ingredients: To the dry ingredients, add the vegetable oil, eggs, buttermilk, vanilla extract, white vinegar, and red gel food coloring. Whisk the mixture thoroughly until the batter is smooth and homogeneous.
- Divide Batter: Evenly portion the cake batter between the prepared cake pans, using a kitchen scale for accuracy to ensure equal layers.
- Bake Layers: Bake the cake layers for about 30 minutes or until a toothpick inserted comes out clean and the layers spring back when gently touched. Baking times may vary if using different pan sizes.
- Cool Cakes: Remove the pans from the oven and let the cakes cool in the pans for 15-20 minutes. Then, transfer the cake layers onto wire racks to cool completely to room temperature.
- Prepare Frosting: Using a mixer fitted with a paddle or whisk attachment, beat the room temperature butter and cream cheese on medium-high speed for 2 minutes, scraping down the bowl occasionally.
- Add Sugar and Flavoring: Gradually add powdered sugar in two parts, mixing on low speed to combine, then fully incorporate. Add the vanilla extract and salt, then whip the frosting on medium speed for 2 to 3 minutes until smooth and creamy.
- Level Cake Layers: Use a serrated knife to level the tops of each cake layer to create even surfaces for stacking.
- Assemble Cake: Place one cake layer on a cake board or plate, spread an even layer of frosting on top. Repeat layering and frosting with remaining cake layers.
- Crumb Coat: Apply a thin layer of frosting over the entire cake to seal in crumbs. Chill the cake in the refrigerator for 20-30 minutes to set the crumb coat.
- Final Frosting: Apply the final thick layer of frosting smoothly to the cake’s sides and top using an offset spatula and cake scraper to achieve a clean finish.
- Decorate: Optionally, decorate with cake crumbs from the trimmed layers and pipe a border using a Wilton 1M piping tip around the cake’s top edge for a professional finish.
Notes
- Ensure all refrigerated ingredients like eggs, buttermilk, butter, and cream cheese are at room temperature for best mixing results.
- Use regular cocoa powder (not dark) to achieve the classic red velvet flavor and color.
- Red gel food coloring gives a more vibrant color without altering batter consistency compared to liquid food coloring.
- Leveling the cake layers promotes even stacking and a more professional appearance.
- Chilling after the crumb coat helps in creating a smooth and crumb-free final frosting layer.
- Use a kitchen scale to evenly distribute batter for uniform cake layers.
- Store the finished cake covered in the refrigerator to keep the cream cheese frosting fresh.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
