Red Velvet Cake
Red Velvet Cake
Ingredients
For the Cake
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2 tablespoons red food coloring, liquid
- 2 eggs
- 1 cup oil
- 1 teaspoon salt
- 1 teaspoon white vinegar
- 2 cups granulated sugar
- 2 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
For the Cream Cheese Frosting
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, cold
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- 1
Preheat your oven to 170°C. Grease and flour two 8-inch cake pans.
⏱️ 10 min•🌡️ 170
- 2
In a large bowl, combine the buttermilk, 2 teaspoons vanilla extract, liquid red food coloring, eggs, oil, salt, and white vinegar. Whisk thoroughly until all ingredients are well combined.
⏱️ 5 min
- 3
Add the granulated sugar to the wet mixture and whisk until well combined.
⏱️ 2 min
- 4
To the wet mixture, add the all-purpose flour, cocoa powder, and baking soda. Whisk until the dry ingredients are just incorporated and the batter is smooth with no visible lumps. Do not overmix.
⏱️ 3 min
- 5
Divide the cake batter evenly between the two prepared 8-inch cake pans.
⏱️ 2 min
- 6
Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
⏱️ 30 min•🌡️ 170
- 7
Remove the cakes from the oven and let them cool in their pans for a few minutes. Then, invert the cakes onto a wire rack to cool completely. This will take at least 20 minutes.
⏱️ 25 min
- 8
Once completely cooled, use a serrated knife to level the tops of the cakes if necessary, creating flat surfaces for stacking.
⏱️ 3 min
- 9
In the bowl of a stand mixer fitted with a paddle attachment, add the softened unsalted butter. Beat until the butter is light and creamy.
⏱️ 3 min
- 10
Add the cold cream cheese to the butter. Beat until well combined and smooth.
⏱️ 2 min
- 11
Gradually add the powdered sugar to the mixture while the mixer is running on low speed. Once incorporated, add 2 teaspoons vanilla extract. Increase the speed and beat until the frosting is smooth and fluffy.
⏱️ 5 min
- 12
Place one leveled cake layer on a cake stand or your desired serving plate. Spread a generous and even layer of cream cheese frosting over the top.
⏱️ 3 min
- 13
Carefully place the second cake layer on top of the first. Apply a thin, even layer of frosting all over the entire cake – this is called a "crumb coat" and helps to seal in any loose crumbs.
⏱️ 3 min
- 14
Place the crumb-coated cake in the refrigerator for 15-20 minutes to allow the frosting to set.
⏱️ 15 min
- 15
Once chilled, remove the cake from the refrigerator. Apply the remaining frosting evenly over the entire cake. Use a cake scraper or an offset spatula to smooth the sides and top for a polished finish.
⏱️ 5 min
- 16
Optionally, decorate the cake with reserved cake crumbs or other toppings. Slice and serve your Red Velvet Cake.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Red Velvet Cake
For the Cake
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2 tablespoons red food coloring, liquid
- 2 eggs
- 1 cup oil
- 1 teaspoon salt
- 1 teaspoon white vinegar
- 2 cups granulated sugar
- 2 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
For the Cream Cheese Frosting
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, cold
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- 1
Preheat your oven to 170°C. Grease and flour two 8-inch cake pans.
⏱️ 10 min•🌡️ 170 - 2
In a large bowl, combine the buttermilk, 2 teaspoons vanilla extract, liquid red food coloring, eggs, oil, salt, and white vinegar. Whisk thoroughly until all ingredients are well combined.
⏱️ 5 min - 3
Add the granulated sugar to the wet mixture and whisk until well combined.
⏱️ 2 min - 4
To the wet mixture, add the all-purpose flour, cocoa powder, and baking soda. Whisk until the dry ingredients are just incorporated and the batter is smooth with no visible lumps. Do not overmix.
⏱️ 3 min - 5
Divide the cake batter evenly between the two prepared 8-inch cake pans.
⏱️ 2 min - 6
Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
⏱️ 30 min•🌡️ 170 - 7
Remove the cakes from the oven and let them cool in their pans for a few minutes. Then, invert the cakes onto a wire rack to cool completely. This will take at least 20 minutes.
⏱️ 25 min - 8
Once completely cooled, use a serrated knife to level the tops of the cakes if necessary, creating flat surfaces for stacking.
⏱️ 3 min - 9
In the bowl of a stand mixer fitted with a paddle attachment, add the softened unsalted butter. Beat until the butter is light and creamy.
⏱️ 3 min - 10
Add the cold cream cheese to the butter. Beat until well combined and smooth.
⏱️ 2 min - 11
Gradually add the powdered sugar to the mixture while the mixer is running on low speed. Once incorporated, add 2 teaspoons vanilla extract. Increase the speed and beat until the frosting is smooth and fluffy.
⏱️ 5 min - 12
Place one leveled cake layer on a cake stand or your desired serving plate. Spread a generous and even layer of cream cheese frosting over the top.
⏱️ 3 min - 13
Carefully place the second cake layer on top of the first. Apply a thin, even layer of frosting all over the entire cake – this is called a "crumb coat" and helps to seal in any loose crumbs.
⏱️ 3 min - 14
Place the crumb-coated cake in the refrigerator for 15-20 minutes to allow the frosting to set.
⏱️ 15 min - 15
Once chilled, remove the cake from the refrigerator. Apply the remaining frosting evenly over the entire cake. Use a cake scraper or an offset spatula to smooth the sides and top for a polished finish.
⏱️ 5 min - 16
Optionally, decorate the cake with reserved cake crumbs or other toppings. Slice and serve your Red Velvet Cake.
⏱️ 2 min