Classic Red Velvet Cake
This classic red velvet cake is tender, vibrant, and topped with silky cream cheese frosting. Perfect for birthdays, holidays, or whenever you crave a nostalgic, heartwarming dessert made from scratch.
Equipment
- 2 9-inch Cake Pans
- Mixing Bowls
- Electric Mixer
- Wire Rack
Ingredients
Cake Batter
- 2.5 cups all-purpose flour
- 2 cups sugar
- 1 tbsp cocoa powder unsweetened
- 1 tsp salt
- 1 tsp baking soda
- 2 eggs room temperature
- 1.5 cups vegetable oil
- 1 cup buttermilk
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- 2 oz red food coloring
Cream Cheese Frosting
- 8 oz cream cheese room temperature
- 1 cup butter room temperature
- 1 tsp vanilla extract
- 6 cups powdered sugar sifted
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together eggs, oil, buttermilk, vinegar, vanilla, and food coloring until well combined.
- In a large bowl, whisk together flour, sugar, cocoa powder, salt, and baking soda.
- Gradually add wet ingredients to the dry ingredients, mixing gently until just smooth. Do not overmix.
- Divide batter evenly into prepared pans. Tap pans lightly on the counter to remove air bubbles.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes. Then transfer to wire racks and let cool completely.
- For the frosting, beat cream cheese and butter until light and fluffy. Add vanilla, then gradually beat in sifted powdered sugar until smooth and creamy.
- Frost cooled cakes with cream cheese frosting. Slice and serve.
Notes
Make the cake layers a day ahead and frost the next day for best results. Room-temperature ingredients ensure smooth mixing and even texture. For extra moisture, brush layers with a little buttermilk before frosting.