Red Velvet Cake Recipe
his red velvet cake recipe is a showstopper, with its moist, tender crumb and iconic red hue. Subtly chocolatey and slightly tangy from buttermilk, it’s topped with a rich cream cheese frosting that perfectly balances each bite. Easy to make and irresistibly delicious, this cake is the perfect choice for celebrations or a special treat at home.
Equipment
- 9-inch Round Cake Pans (2) For even, well-cooked cake layers.
- Mixing Bowls (various sizes) For combining wet and dry ingredients separately.
- Electric Mixer To blend ingredients smoothly and ensure a light, fluffy batter.
- Whisk Useful for whisking dry ingredients and breaking up any lumps.
- Spatula For scraping down the sides of the mixing bowls.
- Measuring Cups and Spoons To accurately measure ingredients.
- Sifter Helps sift the flour and cocoa powder for a smoother batter.
- Offset Spatula Ideal for spreading frosting evenly over cake layers.
- Cooling Racks For cooling the cakes evenly before frosting.
- Parchment Paper Optional, for lining the cake pans to prevent sticking.
Ingredients
- 4 cups All-purpose flour
- 2 cups Granulated sugar
- 4 tbsp Cocoa powder
- 2 tsp Baking soda
- 1 tsp Salt
- 2 cups Buttermilk
- 1 cup Vegetable oil
- 4 large Eggs
- 4 tbsp Red food coloring
- 2 tsp White vinegar
- 2 tsp Vanilla extract
Cream Cheese Frosting
- 16 oz Cream cheese (softened)
- 1 cup Butter (softened)
- 4 cups Powdered sugar
- 2 tsp Vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans
- Mix Dry Ingredients: In a bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk together buttermilk, vegetable oil, eggs, red food coloring, vinegar, and vanilla extract.
- Make the Batter: Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick comes out clean.
- Cool: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the Frosting: In a separate bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract.
- Assemble the Cake: Place one layer on a serving plate, spread with frosting, then top with the second layer. Frost the top and sides of the cake.
- Serve and Enjoy: Slice and enjoy the classic taste of red velvet cake!
Notes
- Color: Adjust the food coloring as needed to achieve the desired red hue.
- Cocoa Powder: For a stronger chocolate flavor, add an extra tablespoon of cocoa powder.
- Buttermilk Substitute: If you don’t have buttermilk, combine 1 tablespoon of vinegar with 1 cup of milk and let it sit for 5 minutes.