Description
This Ultimate Red Velvet Cake recipe delivers a moist, tender cake with a vibrant red color and a hint of cocoa flavor, perfectly complemented by a rich and creamy homemade cream cheese frosting. Ideal for celebrations or any special occasion, this classic dessert is easy to prepare and sure to impress.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp cocoa powder (unsweetened)
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp red food coloring (liquid or gel)
- 1 tsp vanilla extract
- 1 tsp white vinegar
Frosting Ingredients
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream (to adjust frosting consistency)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
- Prepare the Cake Batter: In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. In a separate bowl, whisk the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until well combined.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined to avoid overmixing and ensure a tender crumb.
- Bake the Cake: Evenly divide the batter between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Prepare the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually incorporate the powdered sugar, one cup at a time, beating until smooth. Add vanilla extract and 1 tablespoon of heavy cream. Adjust the consistency by adding more cream, a teaspoon at a time, if too thick.
- Assemble the Cake: Once completely cooled, spread a generous layer of frosting over the first cake layer. Carefully place the second cake layer on top and frost the top and sides evenly with the remaining frosting.
- Serve: Optionally decorate with extra cake crumbs or red velvet shavings on top. Slice and enjoy your delicious homemade red velvet cake.
Notes
- Ensure all cold ingredients are at room temperature for better batter mixing and cake texture.
- Be careful not to overmix the batter to maintain a light and fluffy cake.
- Use gel food coloring for a more vibrant color without thinning the batter.
- You can substitute buttermilk with milk and vinegar if needed.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Allow the cake to cool completely before frosting to prevent melting.
