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Easy Red Velvet Cake Recipe

Red Velvet Cake

iamwinfred
This Easy Red Velvet Cake Recipe delivers everything you want in a festive dessert: moist layers, a hint of cocoa, and that signature tangy cream cheese frosting. It looks fancy but comes together without any complicated techniques, making it perfect for Christmas dinners, Valentine's Day celebrations, or spring birthdays.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 685 kcal

Equipment

  • Two 9-inch round cake pans
  • Electric mixer
  • Large mixing bowls
  • Measuring cups and spoons
  • Cooling racks
  • Offset spatula
  • Whisk
  • Rubber spatula
  • Parchment paper For lining pans
  • Kitchen scale (optional) For accurate batter division
  • Serrated knife (optional) For leveling cake layers
  • Cake stand or serving plate

Ingredients
  

For the Cake

  • 2 1/2 cups cake flour 300g; spooned and leveled
  • 2 tablespoons cocoa powder 12g; break up any lumps
  • 1 teaspoon baking soda 5g
  • 1 teaspoon salt 6g
  • 1 1/2 cups vegetable oil 300ml
  • 2 cups granulated sugar 400g
  • 3 large eggs room temperature
  • 1 cup buttermilk 240ml; room temperature
  • 2 tablespoons red food coloring 30ml; gel or liquid
  • 2 teaspoons vanilla extract 10ml
  • 1 tablespoon white vinegar 15ml

For the Cream Cheese Frosting

  • 16 oz cream cheese 454g; softened
  • 1 cup butter 227g; softened
  • 6 cups powdered sugar 720g
  • 2 teaspoons vanilla extract 10ml
  • pinch salt

For Serving (Optional)

  • fresh raspberries or strawberries For topping
  • white chocolate ganache For drizzling
  • vanilla ice cream or whipped cream For serving on the side
  • chocolate truffles For garnish
  • fresh mint leaves For garnish
  • candied pecans For garnish

Instructions
 

  • Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, grease the parchment, and dust with flour.
  • In a medium bowl, whisk together cake flour, cocoa powder, baking soda, and salt for at least 30 seconds. Set aside.
  • In a large bowl, beat vegetable oil and granulated sugar on medium speed for 2 minutes. Add eggs one at a time, beating well after each addition and scraping down the bowl.
  • In a small bowl, stir together buttermilk, red food coloring, and vanilla. With mixer on low, alternate adding dry ingredients and buttermilk mixture to the oil mixture, beginning and ending with dry ingredients. Mix just until combined.
  • Add white vinegar and mix on low for 10-15 seconds. Give the batter a final stir with a rubber spatula. The batter should be smooth, pourable, and vibrant red.
  • Divide batter evenly between prepared pans. Tap pans gently on the counter to release air bubbles. Bake on the middle rack for 28-32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool cakes in pans on wire racks for exactly 10 minutes. Run a knife around edges, invert onto racks, peel off parchment, flip right-side up, and cool completely for at least 1 hour.
  • Beat softened cream cheese and butter on medium speed for 2-3 minutes until light and fluffy. Gradually add powdered sugar one cup at a time on low speed, then beat on medium for 2 minutes. Add vanilla and salt, beat 1 more minute until silky smooth.
  • Place one cake layer on a serving plate. Level the top if domed. Spread about 1 1/2 cups frosting over the first layer. Place second layer on top and press gently. Apply a thin crumb coat, refrigerate 15-20 minutes, then apply the remaining frosting in a thicker final coat. Decorate as desired.

Notes

  • Room temperature ingredients are crucial: Take eggs, buttermilk, cream cheese, and butter out at least an hour before baking for proper mixing and texture.
  • Don't skimp on the food coloring: Using the full 2 tablespoons gives you that vibrant red color that makes red velvet special.
  • Measure flour correctly: Spoon flour into your measuring cup and level it off rather than scooping directly from the bag, which can pack in too much.
  • Don't overmix the batter: Mix just until the ingredients are combined to keep the cake tender and light.
  • Test for doneness carefully: The toothpick should come out with a few moist crumbs, not completely clean, for the most moist cake.
  • Let layers cool completely: Frosting warm cake will cause the frosting to melt and slide off.
  • Use gel food coloring for more intense color: Liquid works fine, but gel gives you deeper color with less liquid added to the batter.
  • Natural food coloring substitute: You can use about 1/4 cup of beet juice instead of artificial coloring, though the color will be less vibrant and more brownish-red.
  • Buttermilk substitute: Add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Let sit for 5 minutes until slightly curdled.
  • Storage: Store frosted cake covered in the refrigerator for up to 5 days. Unfrosted layers can be wrapped tightly and stored at room temperature for up to 2 days or frozen for up to 3 months.
  • Make-ahead: You can bake the cake layers a day in advance, which makes assembly on the day of serving much easier.
  • Sugar reduction: You can reduce sugar by up to 1/4 cup, but don't cut more as sugar contributes to moisture, texture, and tenderness.

Nutrition

Serving: 1SliceCalories: 685kcalCarbohydrates: 80gProtein: 6gFat: 39gSaturated Fat: 15gCholesterol: 115mgSodium: 420mgFiber: 1gSugar: 62g
Keyword cream cheese frosting, easy cake recipe, holiday dessert, layer cake, red-velvet-cake
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