Classic Red Velvet Cake
This Classic Red Velvet Cake is soft, moist, and buttery with a hint of cocoa and a tangy cream cheese frosting. Its rich red hue and decadent layers make it a showstopper dessert for any celebration or holiday.
Equipment
- Two 9-inch Cake Pans
- Mixing bowls
- Hand Mixer or Stand Mixer
- Spatula
- Wire Rack
Ingredients
Cake
- 2 1/2 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp salt
- 1 tsp baking soda
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring liquid or gel
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar sifted
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans.
- In a large bowl, whisk together flour, cocoa powder, salt, and baking soda.
- In another bowl, beat sugar and oil until combined. Add eggs one at a time, beating well after each addition. Mix in buttermilk, vanilla, vinegar, and red food coloring.
- Gradually add dry ingredients to wet ingredients and mix just until combined.
- Divide batter evenly between pans. Bake for 28–32 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- To make the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then beat in vanilla.
- Frost the cooled cakes and assemble. Decorate as desired and refrigerate until ready to serve.
Notes
For extra moisture, wrap and refrigerate cake layers overnight before frosting. You can also make cupcakes from the same batter — just reduce baking time to 18–20 minutes.