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Red Velvet Cake
TahiraJaved

Red Velvet Cake

This Red Velvet Cake layers a tender, subtly cocoa flavored crumb with a tangy cream cheese frosting for one of the most iconic red velvet desserts around. A splash of vinegar reacting with the baking soda is the small detail that gives the cake its signature soft texture, while room temperature ingredients keep the batter smooth and even. It bakes into two dramatic, vivid red layers perfect for birthdays, holidays, or any celebration worth a showstopping dessert.
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Prep Time 25 minutes
Cook Time 30 minutes
Cool Time 30 minutes
Servings: 12 People
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 1/2 cups all purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups vegetable oil
  • 2 large eggs
  • 1 cup buttermilk
  • 2 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
For the Cream Cheese Frosting:
  • 16 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 2 9 inch round cake pans bakes the cake into even, stackable layers
  • 1 Hand mixer or stand mixer creams the frosting smooth and whips the batter together
  • 1 Offset spatula spreads the frosting evenly between and around the layers
  • 1 Wire racks cools the cake layers completely before frosting

Method
 

  1. Whisk together flour, cocoa powder, baking soda, and salt.
  2. Beat sugar and oil, then add eggs one at a time.
  3. Mix in buttermilk, food coloring, and vanilla.
  4. Combine wet and dry ingredients just until no streaks remain.
  5. Stir in vinegar last.
  6. Divide between two pans and bake at 350°F for 28 to 30 minutes.
  7. Cool completely, at least 30 minutes, before frosting.
  8. Beat cream cheese, butter, powdered sugar, and vanilla into a smooth frosting.
  9. Layer and frost the fully cooled cake.
    10. Let the cake layers cool completely on a wire rack before frosting; even slightly warm layers will cause the cream cheese frosting to melt and slide off.

Notes

  • Do not overmix the batter once the flour is added, or the cake will turn out dense instead of tender.
  • The vinegar reacts with the baking soda for extra lift; do not skip it.
  • Use room temperature eggs and buttermilk for the smoothest batter.
  • Two 9 inch round pans give the batter room to rise into even, stackable layers.
STORAGE: Refrigerate frosted cake up to 5 days, or freeze unfrosted layers up to 3 months.
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