Red Velvet Cake
Moist, tender cake with a hint of cocoa and tangy cream cheese frosting. This stunning red velvet cake is perfect for special occasions with its vibrant color and velvety texture.
35m
12
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Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 pound cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
- 1
Prepare pans
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
Mix dry ingredients
In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
- 3
Combine wet ingredients
In another bowl, whisk together oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
- 4
Make batter
Gradually add wet ingredients to dry ingredients, mixing until smooth and well combined.
- 5
Bake cakes
Divide batter between prepared pans. Bake for 25-30 minutes until toothpick inserted in center comes out clean.
- 6
Cool cakes
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- 7
Make frosting
Beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla, beating until smooth.
- 8
Assemble cake
Place one layer on serving plate, spread with frosting. Top with second layer and frost entire cake. Refrigerate for 30 minutes before serving.
Chef's Tips
Follow the recipe steps carefully for best results. Fresh ingredients make all the difference!
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this red velvet cake
How long does it take to make Red Velvet Cake?
This recipe takes 65 minutes total time, including 35 minutes prep time and 30 minutes cooking time.
How many servings does this Red Velvet Cake recipe make?
This recipe yields 12 servings.
What is the difficulty level of this Red Velvet Cake recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Red Velvet Cake recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this red velvet cake ahead of time?
Yes! You can prepare this red velvet cake up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover red velvet cake?
Store leftover red velvet cake covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with red velvet cake?
This red velvet cake pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze red velvet cake?
Yes, this red velvet cake freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.