Red Velvet Cake Recipe
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Servings
12
Yield
1 two-layer cake
Calories
Approximately 540 calories
Step into a world of luxurious indulgence with our Classic Red Velvet Cake.
This cake stands out with its deep, vibrant red color, contrasted by the creamy, white frosting that wraps it in a layer of decadence.
Each bite is a perfect blend of rich cocoa flavors and buttermilk tenderness, creating a moist and fluffy texture that melts in your mouth.
This iconic dessert is not just a feast for the eyes but a rich, sensory experience that elevates any gathering, making it a beloved choice for celebrations, romantic dinners, or as a special treat for those who appreciate the finer things in life.
Even if you’re new to baking, this recipe is designed to guide you through creating a masterpiece that will dazzle and delight.
This Classic Red Velvet Cake recipe is a timeless treasure that promises to be the centerpiece of any celebration.
Its luxurious taste and texture, paired with the visually stunning contrast of red and white, make it an unforgettable dessert. Enjoy creating and sharing this exquisite cake!
Ingredients
-
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup buttermilk, at room temperature
- 1 cup unsalted butter, softened
- 2 large eggs, at room temperature
- 2 tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp white vinegar
- 1 tsp vanilla extract
- ½ tsp salt
- 2 tbsp red food coloring
- For the Cream Cheese Frosting:
- 1 lb cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and red food coloring.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture alternately with buttermilk, starting and ending with the flour mixture.
- Stir in the vinegar.
- Divide the batter evenly between the prepared pans.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes, then remove to wire racks to cool completely.
- For the frosting, beat the cream cheese, butter, and vanilla together until smooth. Gradually beat in powdered sugar until frosting is fluffy.
- Assemble the cake by spreading frosting between the layers, over the top, and around the sides.
Tips & Tricks
- Ensure all ingredients are at room temperature to achieve a smoother batter and even baking.
- Do not overmix the batter; mix just until the ingredients are combined to keep the cake tender.
- For an extra smooth frosting, make sure the powdered sugar is sifted before adding it to the cream cheese mixture.
Mise en Place
Ingredients
Utensils
- All-purpose flour
- Granulated sugar
- Buttermilk
- Unsalted butter
- Eggs
- Unsweetened cocoa powder
- Baking soda
- White vinegar
- Vanilla extract
- Salt
- Red food coloring
- Cream cheese
- Powdered sugar
- Two 9-inch round cake pans
- Large mixing bowl
- Electric mixer or whisk
- Measuring cups and spoons
- Sifter
- Wire racks
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