Introduction

Red Velvet Cake is a classic dessert known for its vibrant color and rich, moist texture. Paired with creamy homemade cream cheese frosting, this cake is perfect for celebrations or any special occasion.

A round cake with three visible layers covered in smooth white cream, decorated at the base with a rough ring of bright red crumbs. The top layer has a circle of white cream rosettes evenly spaced around the edge, inside a scattered ring of the same red crumbs. The cake is placed on a white cake stand with a wide base, set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all purpose flour
1 ½ cups granulated sugar
1 ¼ tsp baking soda
2 tbsp cocoa powder (regular, not dark cocoa powder)
1 tsp salt
1 ½ cups vegetable oil (or other neutral cooking oil)
2 eggs (room temperature)
1 cup buttermilk (room temperature)
2 tsp vanilla extract
1 tsp white vinegar
1 tbsp red gel food coloring
2 cups unsalted butter (room temperature)
8 oz cream cheese (room temperature)
7 cups powdered sugar
1 tbsp vanilla extract
½ tsp salt (adjust to taste)

Instructions

Step 1: Preheat oven to 350° F. Prepare three 7-inch cake pans with nonstick cooking spray and parchment circles.
Step 2: In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt.
Step 3: Add the wet ingredients (vegetable oil, eggs, buttermilk, vanilla extract, white vinegar, and red gel food coloring) to the dry ingredients. Whisk together until the batter is combined and smooth.
Step 4: Portion the cake batter evenly between the cake pans. Using a kitchen scale helps to ensure even layers.
Step 5: Bake for about 30 minutes until the cake springs back when gently touched. Baking times may vary with different pan sizes.
Step 6: Let the cakes cool in the pan for 15-20 minutes, then transfer to a wire rack to cool completely.
Step 7: For the cream cheese frosting, beat room temperature butter and cream cheese with an electric mixer on medium-high speed for 2 minutes, scraping the bowl sides occasionally.
Step 8: Add half of the powdered sugar and mix on low until combined. Add the remaining powdered sugar and mix fully.
Step 9: Add vanilla extract and salt, then beat on medium speed for 2-3 minutes until smooth and creamy, scraping bowl sides as needed.
Step 10: Level the cake layers using a serrated knife for even stacking.
Step 11: Place one cake layer on a plate or cake board. Spread a layer of frosting evenly on top.
Step 12: Repeat layering with remaining cakes and frosting.
Step 13: Apply a thin crumb coat of frosting all over the cake and chill for 20-30 minutes to set.
Step 14: Add the final frosting layer using an offset spatula. Smooth the sides and top with a cake scraper.
Step 15: Optional: decorate with cake crumbs from trimmed layers or pipe a frosting border using a Wilton 1M tip.

Tips & Variations

Use room temperature ingredients for a smoother batter and frosting.
Gel food coloring provides vibrant color without affecting batter consistency.
Substitute buttermilk with milk plus 1 tbsp lemon juice or vinegar if needed.
Level cake layers carefully to prevent uneven stacking and a crooked cake.
For a lighter frosting, reduce powdered sugar slightly or add a splash of heavy cream.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture. Leftover cake can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator before serving.

How to Serve

A round red velvet cake with three visible layers of deep red sponge separated by thin white cream layers, all covered smoothly with white frosting. The top of the cake is decorated with large swirls of white cream around the edge, and red cake crumbs are sprinkled on top and around the bottom edge, with some crumbs scattered on the white plate. A slice is cut out showing the inside clearly. The cake sits on a white plate on a white marbled surface with a soft grey cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without cream cheese?

Yes, you can substitute the cream cheese frosting with a simple buttercream or whipped cream frosting, but the classic tangy flavor and texture will differ.

Why is vinegar used in Red Velvet Cake?

Vinegar reacts with baking soda to create lift and also helps intensify the red color when combined with cocoa powder and food coloring.