Red Velvet Cake
This red velvet cake recipe leans on buttermilk, a single tablespoon of cocoa, and a splash of vinegar to build that signature soft crumb and faint tang, topped with tangy cream cheese frosting.
Equipment
- Two 9-inch round cake pans
- Fine mesh sieve - for sifting cocoa and flour
- Parchment paper rounds
- Offset spatula - for frosting
- Cake turntable - for even sides
- Serrated cake leveler or long serrated knife
Ingredients
For the cake
- 2½ cups all-purpose flour - 300g
- 1½ cups granulated sugar - 300g
- 1 teaspoon baking soda
- 1 tablespoon unsweetened cocoa powder - 7g
- 1 teaspoon salt
- 1½ cups vegetable oil - 360ml
- 1 cup buttermilk - 240ml, room temperature
- 2 large eggs - room temperature
- 2 tablespoons red gel food coloring - 30ml
- 1 teaspoon white vinegar
- 1 teaspoon pure vanilla extract
For the cream cheese frosting
- 16 oz full-fat cream cheese - 450g, softened
- 1 cup unsalted butter - 226g, softened
- 4 cups powdered sugar - 480g
- 2 teaspoons vanilla extract
- salt - pinch
Instructions
- Preheat oven to 350°F (175°C). Grease both 9-inch pans, line the bottoms with parchment rounds, then grease the parchment too. Set aside.
- In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Add the granulated sugar and whisk until fully combined.
- In a separate bowl, whisk the vegetable oil, eggs, and buttermilk until smooth. Add the red gel food coloring, vanilla extract, and white vinegar. Whisk again until the color is fully even.
- Pour the wet mixture into the dry ingredients. Mix on low speed just until no dry flour remains, scraping the bowl once. Stop as soon as the batter is smooth.
- Split the batter evenly between the two prepared pans. Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the layers rest in the pans for 10 minutes. Run a knife around the edge, then turn the cakes out onto a wire rack. Cool fully, about 1 hour.
- Beat the softened cream cheese and butter together until completely smooth, about 2 minutes. Add the powdered sugar one cup at a time, mixing on low. Beat in the vanilla and a pinch of salt.
- Trim any dome off the layers with a serrated knife. Set the first layer on your plate, spread frosting over the top, then add the second layer. Frost the top and sides.
Notes
- Measure the cocoa precisely. One level tablespoon is the ceiling, since more mutes the red into brown.
- Use gel, not liquid dye, for a saturated color that survives the oven.
- Bring dairy and eggs to room temperature so the batter emulsifies and bakes evenly.
- Do not skip the vinegar. It reacts with the baking soda for lift and sharpens the buttermilk tang.
- Weigh the flour if you can, because too much flour is the usual cause of a dry crumb.
- Chill the frosted cake for 20 minutes before slicing for clean, sharp edges.
- Save cake scraps from leveling to make crumbs for decorating the top.
- Make ahead: Bake layers up to 2 days ahead and wrap tightly at room temperature. Frosted cake keeps in the fridge up to 5 days.
- Freezing: Wrap cooled unfrosted layers tightly and freeze up to 3 months. Thaw in the fridge overnight.
- Variations: Make cupcakes (18-20 min), sheet cake (35-40 min), or swap cream cheese frosting for ermine frosting.
Nutrition
Serving: 1SliceCalories: 480kcalCarbohydrates: 54gProtein: 5gFat: 28gSaturated Fat: 10gSodium: 320mgSugar: 42g
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