Description
A classic bakery-style red velvet cake with a moist, tender crumb and rich cream cheese frosting.
Ingredients
Scale
- 2 1/2 cups all-purpose flour (300 g; spoon and level, do not pack)
- 2 tablespoons unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/2 cups granulated sugar (300 g)
- 1/2 cup unsalted butter (115 g; softened to room temperature)
- 1/2 cup neutral oil (120 ml; such as canola or vegetable)
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk (240 ml; room temperature)
- 1 tablespoon white vinegar
- 1–1 1/2 tablespoons red food coloring (liquid or gel)
- 16 oz cream cheese (450 g; full-fat brick style, softened)
- 1/2 cup unsalted butter (115 g; softened, for frosting)
- 4–5 cups powdered sugar (480–600 g; sifted)
- 2 teaspoons pure vanilla extract (for frosting)
- 1/8 teaspoon salt (pinch)
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round metal cake pans, line with parchment paper, and grease and flour the parchment.
- In a medium bowl, whisk flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, beat butter and sugar on medium speed for 3–4 minutes until light and fluffy. Add oil and beat for 1–2 minutes.
- Beat in eggs one at a time. Mix in vanilla extract.
- In a small bowl, mix buttermilk, vinegar, and red food coloring.
- With the mixer on low, alternate adding dry ingredients and buttermilk mixture until smooth. Do not overmix.
- Divide batter between prepared pans. Bake for 25–30 minutes until centers spring back and a toothpick comes out with moist crumbs.
- Cool cakes in pans for 10–15 minutes. Invert onto a wire rack and cool completely.
- Beat cream cheese and butter for frosting until smooth. Add vanilla and salt, then gradually add powdered sugar.
- Trim domed cake layers flat if necessary. Frost the top of one layer, place the second layer on top, and apply a crumb coat. Chill for 15–20 minutes.
- Frost the top and sides of the cake with a thicker layer of frosting. Garnish with reserved cake scraps. Chill briefly before serving.
Notes
- Use gel food coloring for a stronger red color.
- Ensure all ingredients are at room temperature before starting.
- Store leftovers in an airtight container in the fridge.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 40 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg
Keywords: Red Velvet Cake, Dessert, Baking