Classic Red Velvet Cake with Tangy Cream Cheese Frosting
Red Velvet Cake
A moist, cocoa-infused cake with a vibrant red hue and velvety cream cheese frosting.
Nutrition (per serving)
Red Velvet Cake is more than just a chocolate cake dyed red; it is a Southern American classic beloved for its incredibly tender, 'velvety' texture. The magic happens through a simple chemical reaction between acidic buttermilk, vinegar, and a hint of cocoa powder, which results in a crumb that is remarkably soft and slightly tangy. This isn't just a dessert; it's a showstopper that brings a touch of elegance to any table.
The hallmark of a great Red Velvet Cake is the contrast between the deep crimson layers and the thick, snow-white billows of cream cheese frosting. I find that using room temperature ingredients is the key to achieving that perfect emulsification in the batter and a silky-smooth frosting. Whether you're celebrating a birthday, a holiday, or just craving something indulgent, this cake never fails to impress both the eyes and the palate.
Ingredients
- All-purpose flour:2.5 cups
- Granulated sugar:1.5 cups
- Baking soda:1 tsp
- Fine salt:1 tsp
- Unsweetened cocoa powder:1 tsp
- Vegetable oil:1.5 cups
- Buttermilk (room temperature):1 cup
- Large eggs (room temperature):2 pieces
- Red food coloring:2 tbsp
- White distilled vinegar:1 tsp
- Vanilla extract:1 tsp
- Cream cheese (softened):16 oz
- Unsalted butter (softened):1 cup
- Powdered sugar:4 cups
- Vanilla extract (for frosting):1 tsp
Instructions
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Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy removal.
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In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Whisk to ensure everything is evenly combined.
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In a separate large bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract until the mixture is a uniform bright red.
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Gradually add the dry ingredients into the wet ingredients. Whisk by hand or use an electric mixer on low speed until the batter is smooth and no flour streaks remain.
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Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to release any large air bubbles.
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Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
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Allow the cakes to cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely before frosting.
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To make the frosting, beat the softened cream cheese and butter together in a large bowl until very smooth and creamy.
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Slowly add the powdered sugar and vanilla extract, beating on medium-high speed until the frosting is light, fluffy, and stiff enough to spread.
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Place one cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second layer on top and cover the top and sides of the entire cake with the remaining frosting.
Tips & Notes
- Always use room temperature eggs and buttermilk to prevent the batter from curdling and ensure a smooth rise.
- If you want a deeper red color without using too much liquid, try using 1 teaspoon of red gel food coloring instead of the liquid variety.
- For the cleanest slices, chill the cake in the refrigerator for at least 30 minutes before cutting with a sharp, warm knife.
