Classic Red Velvet Cake
Classic Red Velvet Cake
Ingredients
For the Cake
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon white vinegar
- 1 1/2 teaspoons red food coloring, liquid or gel
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk, as needed, for consistency
Instructions
- 1
Preheat your oven to 350°F. Grease and flour a 6-inch round cake pan. Line the bottom with parchment paper for easy removal.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until well combined. Set aside.
⏱️ 3 min
- 3
In a large bowl, whisk together the buttermilk, vegetable oil, large egg, red food coloring, and vanilla extract until the mixture is smooth and evenly colored.
⏱️ 3 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed with an electric mixer (or by hand with a whisk) until just combined. Be careful not to overmix the batter.
⏱️ 3 min
- 5
In a small separate bowl, combine the white vinegar and the remaining 1/2 teaspoon of baking soda. It will fizz immediately. Pour this effervescent mixture into the cake batter and gently fold it in with a rubber spatula until just incorporated.
⏱️ 2 min
- 6
Pour the cake batter evenly into the prepared 6-inch cake pan. Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
⏱️ 30 min•🌡️ 350
- 7
Let the cake cool in the pan on a wire rack for 10-15 minutes. Then, carefully invert the cake onto the wire rack to cool completely before frosting.
⏱️ 15 min
- 8
While the cake cools, prepare the cream cheese frosting. In a medium bowl, use an electric mixer to beat the softened cream cheese and unsalted butter until the mixture is smooth and creamy.
⏱️ 3 min
- 9
Gradually add the confectioners' sugar to the cream cheese mixture, beating until the frosting is light and fluffy. Beat in the vanilla extract. If the frosting is too thick, add milk 1 tablespoon at a time until your desired consistency is reached.
⏱️ 5 min
- 10
Once the cake is completely cool, use an offset spatula or knife to generously frost the top and sides with the prepared cream cheese frosting. Serve and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Red Velvet Cake
Ingredients
For the Cake
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon white vinegar
- 1 1/2 teaspoons red food coloring, liquid or gel
- 1 teaspoon vanilla extract
For the Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk, as needed, for consistency
Instructions
- 1
Preheat your oven to 350°F. Grease and flour a 6-inch round cake pan. Line the bottom with parchment paper for easy removal.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt until well combined. Set aside.
⏱️ 3 min - 3
In a large bowl, whisk together the buttermilk, vegetable oil, large egg, red food coloring, and vanilla extract until the mixture is smooth and evenly colored.
⏱️ 3 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed with an electric mixer (or by hand with a whisk) until just combined. Be careful not to overmix the batter.
⏱️ 3 min - 5
In a small separate bowl, combine the white vinegar and the remaining 1/2 teaspoon of baking soda. It will fizz immediately. Pour this effervescent mixture into the cake batter and gently fold it in with a rubber spatula until just incorporated.
⏱️ 2 min - 6
Pour the cake batter evenly into the prepared 6-inch cake pan. Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean.
⏱️ 30 min•🌡️ 350 - 7
Let the cake cool in the pan on a wire rack for 10-15 minutes. Then, carefully invert the cake onto the wire rack to cool completely before frosting.
⏱️ 15 min - 8
While the cake cools, prepare the cream cheese frosting. In a medium bowl, use an electric mixer to beat the softened cream cheese and unsalted butter until the mixture is smooth and creamy.
⏱️ 3 min - 9
Gradually add the confectioners' sugar to the cream cheese mixture, beating until the frosting is light and fluffy. Beat in the vanilla extract. If the frosting is too thick, add milk 1 tablespoon at a time until your desired consistency is reached.
⏱️ 5 min - 10
Once the cake is completely cool, use an offset spatula or knife to generously frost the top and sides with the prepared cream cheese frosting. Serve and enjoy!
⏱️ 5 min