Classic Red Velvet Cake
This classic red velvet cake recipe delivers a perfectly moist, tender crumb with a subtle cocoa flavor and signature tang from buttermilk, all topped with a silky cream cheese frosting. It's a foolproof Southern favorite that's as stunning as it is delicious.
Equipment
- 9-inch round cake pans - Two pans
- Parchment paper
- Stand mixer or hand mixer
- Large mixing bowl
- Medium mixing bowl
- Fine mesh sieve or sifter
- Rubber spatula
- cake turntable - (optional)
- Offset spatula
- Serrated bread knife - for leveling cake layers
- Wire cooling rack
- Measuring cups and spoons
Ingredients
- 2 ½ cups all-purpose flour - 300g, spooned and leveled
- 2 tablespoons unsweetened cocoa powder - 12g
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 ¾ cups granulated sugar - 350g
- 1 cup vegetable oil - 240ml
- 2 large eggs - room temperature
- 1 cup buttermilk - 240ml, room temperature
- 2 teaspoons pure vanilla extract
- 1 tablespoon white distilled vinegar - 15ml
- 1 teaspoon red gel food coloring - 1 to 2 teaspoons, adjust to desired shade
For the Cream Cheese Frosting
- 16 oz full-fat block cream cheese - 450g, room temperature
- ½ cup unsalted butter - 113g, room temperature
- 4 cups powdered sugar - 480g, sifted
- 2 teaspoons pure vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 350°F (175°C). Line two 9-inch cake pans with parchment paper circles and grease the pans well.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until evenly combined. Set aside.
- In a large bowl, beat sugar and vegetable oil with an electric mixer until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla.
- With mixer on low, gradually add buttermilk and vinegar, then mix in red food coloring until the batter is uniformly red.
- Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined. Scrape down the bowl and fold gently with a spatula.
- Divide batter evenly between the prepared pans and smooth the tops. Bake for 28–32 minutes until a toothpick comes out with a few moist crumbs.
- Let cakes cool in the pans for 15 minutes. Run a knife around the edges, invert onto a wire rack, peel off the parchment, and cool completely for 1–2 hours.
- Beat room-temperature cream cheese until smooth and fluffy. Add butter and beat until creamy. Gradually beat in sifted powdered sugar on low speed, then add vanilla and salt.
- Increase speed to medium-high and beat for 2–3 minutes until the frosting is light and spreadable. Refrigerate if too soft.
- Level the cooled cake layers with a serrated knife. Place one layer on a plate or turntable and spread 1–1½ cups of frosting evenly over the top.
- Top with the second layer and apply a thin crumb coat of frosting over the entire cake. Chill for 20–30 minutes until firm.
- Apply the remaining frosting to the top and sides, creating a smooth or rustic finish. Decorate with cake crumbles if desired.
Notes
- Room temperature is key: Bring eggs and buttermilk to room temperature to ensure a smooth, even batter.
- Use gel food coloring: Gel is highly concentrated and will not thin the batter like liquid coloring.
- Don't skip the vinegar: It reacts with baking soda for lift and helps brighten the red color.
- Spoon and level flour: Scooping flour directly from the bag packs it too tightly, resulting in a dry cake.
- Stop mixing as soon as flour disappears: Overmixing develops gluten and yields a tough, dense crumb.
- Cool completely before frosting: Even slightly warm cake will melt the cream cheese frosting.
- Crumb coat and chill: This professional technique ensures a clean, polished final appearance.
- Storage: Keep frosted cake refrigerated for up to 5 days. Unfrosted layers can be wrapped and frozen for up to 3 months.
- Make-ahead: Bake layers up to 2 days ahead and wrap tightly. Frosting can be made 3 days in advance and re-whipped.
- Substitutions: For a natural color, use 1–2 teaspoons of beet powder mixed with 2 teaspoons of water instead of red food coloring.