Red Velvet Cake is a timeless classic known for its striking red hue, subtle cocoa flavor, and irresistibly soft texture. Paired with a rich and tangy cream cheese frosting, this cake is perfect for any celebration or as an indulgent treat. Whether you’re a novice baker or a seasoned pro, this recipe will guide you to create a moist and flavorful masterpiece.
Ingredients
Red Velvet Cake :
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ¼ tsp baking soda
- 2 tbsp cocoa powder (regular, not dark)
- 1 tsp salt
- 1 ½ cups vegetable oil (or other neutral cooking oil)
- 2 large 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
- Prepare the Cake Batter : Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. In a large mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. Set aside. In a separate bowl, whisk together the vegetable oil, eggs, buttermilk, vanilla extract, vinegar, and red food coloring until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix to keep the cake tender.
- Bake the Cakes Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Cream Cheese Frosting : In a large bowl, beat the butter and cream cheese together until smooth and creamy, about 2-3 minutes. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract and salt, adjusting to taste. Beat until the frosting is light and fluffy.
- Assemble the Cake : Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top. Add the second cake layer and frost the top and sides of the cake. For a smooth finish, use an offset spatula or bench scraper. Decorate as desired.
- Serve and Enjoy : Chill the cake in the refrigerator for 30 minutes to set the frosting, if desired. Slice and serve at room temperature.
Conclusion
This Red Velvet Cake with Cream Cheese Frosting is an elegant and indulgent dessert that’s perfect for any occasion. Its soft texture, vibrant color, and tangy-sweet frosting make it a showstopper every time. Whip up this classic recipe, and let it become a cherished favorite in your baking repertoire!
Classic Red Velvet Cake with Cream Cheese Frosting
A rich and velvety red cake with a hint of cocoa,topped with creamy and tangy cream cheese frosting, ideal for special occasionsor a luxurious dessert.
Ingredients
Red Velvet Cake :
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ¼ tsp baking soda
- 2 tbsp cocoa powder regular, not dark
- 1 tsp salt
- 1 ½ cups vegetable oil or other neutral cooking oil
- 2 large 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
- Prepare the Cake Batter : Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. In a large mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. Set aside. In a separate bowl, whisk together the vegetable oil, eggs, buttermilk, vanilla extract, vinegar, and red food coloring until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix to keep the cake tender.
- Bake the Cakes Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Cream Cheese Frosting : In a large bowl, beat the butter and cream cheese together until smooth and creamy, about 2-3 minutes. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract and salt, adjusting to taste. Beat until the frosting is light and fluffy.
- Assemble the Cake : Place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top. Add the second cake layer and frost the top and sides of the cake. For a smooth finish, use an offset spatula or bench scraper. Decorate as desired.
- Serve and Enjoy : Chill the cake in the refrigerator for 30 minutes to set the frosting, if desired. Slice and serve at room temperature.