Classic Red Velvet Cake

Lori Wilson

Red velvet cake gets its distinctive deep red color from a combination of cocoa powder and food coloring, with buttermilk adding a mild tang to the tender crumb. Layered with cream cheese frosting, it bakes in around 30 minutes per layer and works well as a centerpiece cake for celebrations.

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Prep Time 30

Cook Time 30

Total Time 1

Course Dessert

Cuisine American

Servings slices

Calories 886 kcal

Equipment

Oven
Stand mixer or hand mixer
9-inch cake pans
Cooling Rack
Spatula
Parchment Paper

Ingredients

For the Cake Batter:

2 ½ cups all-purpose flour sifted
1 ½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 ½ cups vegetable oil
1 cup buttermilk room temperature
2 large eggs room temperature
2 teaspoons vanilla extract
2 tablespoons red food coloring preferably gel-based
1 teaspoon white vinegar

For the Cream Cheese Frosting:

16 ounces cream cheese room temperature
1 cup unsalted butter room temperature
4 cups powdered sugar sifted
2 teaspoons vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, mix the oil, buttermilk, eggs, vanilla, and red food coloring until well combined.
Gently mix the wet ingredients into the dry ingredients, then add the vinegar last and mix until just combined.
Divide the batter evenly between the prepared cake pans. Tap on the counter to release any air bubbles.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely.
For the Frosting: In a stand mixer, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, beating until light and fluffy.
Frost the cooled cakes with the cream cheese frosting, layering and covering completely for an even finish.

Notes

For extra moistness, wrap the cakes in plastic wrap and refrigerate overnight before frosting. The cake's flavors will meld beautifully.
You may substitute beetroot powder for a natural red color.

Nutrition

Calories: 886kcalCarbohydrates: 88gProtein: 7gFat: 58gSaturated Fat: 22gPolyunsaturated Fat: 17gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 112mgSodium: 440mgPotassium: 137mgFiber: 1gSugar: 67gVitamin A: 1058IUCalcium: 75mgIron: 2mg

Keyword Baking, Dessert, Red Velvet Cake

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