Here’s a classic red velvet cake recipe with a rich, moist texture and cream cheese frosting. I’ll break it down step by step.
Ingredients
For the cake:
- 2½ cups (315 g) all-purpose flour
- 1½ cups (300 g) granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder (unsweetened)
- 1½ cups (360 ml) vegetable oil
- 1 cup (240 ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp (30 ml) red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
For the cream cheese frosting:
- 8 oz (225 g) cream cheese, room temperature
- ½ cup (115 g) unsalted butter, room temperature
- 4 cups (500 g) powdered sugar
- 1 tsp vanilla extract
Instructions
1. Prep the oven and pans
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
2. Mix dry ingredients
- In a bowl, sift together flour, cocoa powder, baking soda, and salt.
- Set aside.
3. Mix wet ingredients
- In a large bowl, whisk together sugar and oil until smooth.
- Add eggs, one at a time, then vanilla and food coloring.
- Mix in the vinegar.
4. Combine wet and dry
- Gradually add the flour mixture, alternating with buttermilk.
- Start and end with flour. Mix until smooth, but don’t overmix.
5. Bake
- Divide batter evenly into the prepared pans.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
6. Make the frosting
- Beat cream cheese and butter until smooth.
- Gradually add powdered sugar and vanilla, beating until fluffy.
7. Assemble the cake
- Place one cake layer on a serving plate. Spread frosting evenly on top.
- Place the second layer on top and frost the top and sides.
- Optional: decorate with cake crumbs or sprinkles.
✅ Tips for the perfect red velvet cake:
- Use room temperature eggs and buttermilk for better mixing.
- Don’t overmix the batter to keep it light and tender.
- Red food coloring gives vibrant color; adjust to your preference.
If you want, I can also give you a super moist version that uses cocoa powder and vinegar for extra fluffiness—it’s my personal favorite. Do you want me to share that version too?
