Description
This classic red velvet cake features a moist, tender crumb with a subtle cocoa flavor and striking red color, perfectly complemented by a smooth, creamy cream cheese frosting. Ideal for celebrations or a delightful dessert treat, this recipe guides you through creating a beautiful two-layer cake with rich, balanced flavors.
Ingredients
Scale
Cake Ingredients
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 cup buttermilk
- 0.5 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 ounce red food coloring
Frosting Ingredients
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure an even bake.
- Mix Dry Ingredients: In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking soda, salt, and unsweetened cocoa powder. This ensures even distribution of the leavening agents and cocoa for a consistent cake texture.
- Combine Wet Ingredients: In a separate bowl, blend the buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and red food coloring until smooth. The vinegar reacts with the baking soda to create a tender crumb, and food coloring gives the signature red hue.
- Combine Mixtures: Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender and moist.
- Bake: Divide the batter evenly between the prepared cake pans. Place them in the preheated oven and bake for 30-35 minutes. Use a wooden skewer to test doneness—it should come out clean when inserted into the center.
- Cool Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then invert onto a wire rack to cool completely, preventing sogginess and preparing for frosting.
- Prepare Frosting: While the cakes cool, beat together the softened cream cheese and unsalted butter in a large bowl until smooth and creamy. Gradually add powdered sugar, continuing to beat until the frosting is silky. Stir in vanilla extract for flavor.
- Assemble Cake: Once the cakes are completely cooled, spread a generous layer of cream cheese frosting on top of one layer. Place the second layer on top and frost the entire cake evenly for a smooth finish.
Notes
- Ensure that the cake layers are completely cooled before frosting to prevent the frosting from melting.
- Use full-fat cream cheese and unsalted butter for the best flavor and consistency in the frosting.
- For a more intense red color, use gel or paste red food coloring instead of liquid.
- This cake is best enjoyed within 2-3 days; store covered in the refrigerator.
- You can prepare the layers a day ahead and store them wrapped tightly in plastic wrap.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: red velvet cake, cream cheese frosting, layered cake, classic dessert, birthday cake, American dessert
