Red Velvet Cake
Red Velvet Cake gets its signature deep red color from cocoa powder and food coloring combined with a buttermilk-based batter that produces a fine, tender crumb. The subtle cocoa flavor pairs well with the tangy cream cheese frosting that is spread between the layers and over the outside. The cake bakes in around 30 minutes and serves well for celebrations or everyday baking.
Equipment
- Mixing Bowls
- Electric Mixer
- 9-inch round cake pans
- wire rack
- Offset spatula
- Sifter
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour preferably unbleached
- 1 ½ cups granulated sugar
- 1 tablespoon unsweetened cocoa powder pure cocoa for best results
- ½ cup unsalted butter softened
- ½ cup vegetable oil
- 2 large eggs room temperature
- 1 cup buttermilk room temperature
- 2 teaspoons vanilla extract pure for best flavor
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
For the Frosting:
- 8 ounces cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, use an electric mixer to beat the butter and oil on medium speed until creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla, vinegar, and red food coloring until fully combined.
- Incorporate Buttermilk: Alternately add the flour mixture and buttermilk to the wet mixture, beginning and ending with the flour, and mixing just until combined.
- Bake: Divide the batter between the prepared pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Frosting: Beat the cream cheese and butter together in a bowl until creamy. Gradually add the sifted powdered sugar and vanilla, beating until smooth and fluffy.
- Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate and spread with frosting. Place the second layer on top and frost the top and sides of the cake with an offset spatula.
Notes
Lori’s Tips:
- For a twist, add a teaspoon of espresso powder to deepen the chocolate flavor.
- If you can't find buttermilk, add a tablespoon of vinegar to a cup of milk as a substitute.
- To prevent crumbly cake, ensure all refrigerated ingredients are at room temperature before beginning.
Nutrition
Calories: 788kcalCarbohydrates: 105gProtein: 7gFat: 39gSaturated Fat: 19gPolyunsaturated Fat: 8gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 112mgSodium: 512mgPotassium: 126mgFiber: 1gSugar: 79gVitamin A: 966IUCalcium: 67mgIron: 2mg
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