Delicious Red Velvet Cake (Print)

Luscious red velvet cake with cocoa notes and cream cheese frosting. Classic dessert for any celebration.

# What You’ll Need:

→ Cake Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 1 1/2 cups granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon fine salt
05 - 1 tablespoon unsweetened cocoa powder
06 - 1 1/2 cups vegetable oil
07 - 1 cup buttermilk, room temperature
08 - 2 large eggs, room temperature
09 - 2 tablespoons red food coloring
10 - 1 teaspoon vanilla extract
11 - 1 teaspoon white vinegar

→ Cream Cheese Frosting

12 - 8 oz cream cheese, softened
13 - 1/2 cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - Pinch of salt

# How To Make:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - Sift together flour, sugar, baking soda, salt, and cocoa powder in a medium bowl.
03 - Whisk together oil, buttermilk, eggs, food coloring, vanilla, and vinegar in a large bowl until well combined.
04 - Gradually add dry ingredients to wet ingredients, mixing just until smooth.
05 - Divide batter evenly between prepared cake pans.
06 - Bake for 28-30 minutes, or until a toothpick inserted into center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then transfer to wire rack to cool completely.
08 - Beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla and salt. Beat until light and fluffy.
09 - Place one cake layer on serving plate. Spread frosting layer on top. Place second layer over first and frost top and sides.
10 - Chill for 30 minutes before slicing for clean cuts.

# Expert Tips:

01 -
  • The cream cheese frosting alone will have you hiding leftovers in the back of the fridge
  • That impossibly moist crumb keeps people guessing what makes it so special
  • Its the cake that makes people pause and ask for seconds before they have finished their first slice
02 -
  • Room temperature ingredients for both the batter and frosting make the difference between a light cake and a dense one
  • Overmixing the batter once the flour is added will make your cake tough, so stop as soon as everything is combined
  • Completely cooled cake layers are essential, otherwise your frosting will melt and slide right off the sides
03 -
  • If you prefer natural color, beet juice can replace red food coloring though the shade will be more subtle
  • Adding a teaspoon of almond extract to either the batter or frosting gives a lovely complexity

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