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Red Velvet Cake with Cream Cheese Frosting

A classic red velvet cake with a hint of cocoa, rich buttermilk flavor, and a soft, tender crumb. Topped with silky cream cheese frosting.
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Cook Time 35 minutes
Course: Cake, Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the cake
  • 2½ cups all-purpose flour, sifted
  • 1¾  cups granulated sugar
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 large eggs, room temperature
  • 1 cup vegetable oil (or canola oil for a neutral flavor)
  • 1 cup buttermilk, room temperature
  • 3 tbsp red food coloring (gel preferred for vibrant color)
  • 2 tsp vanilla extract
  • 1 tsp white vinegar
For the Cream Cheese Frosting
  • 16 ounces cream cheese, softened
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 2 tsp vanilla extract
  • pinch of salt

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
Dry Ingredients
  1. In a large bowl, sift together the flour, cocoa powder, baking soda, salt, and sugar. Whisk until fully combined for an even, lump-free mixture.
Wet Ingredients
  1. Add the oil, buttermilk, red food coloring, vanilla extract, and vinegar. Mix until the wet ingredients are smooth and uniform in color.
  2. In a separate bowl, whisk the eggs until slightly frothy.
Blend the batter
  1. Be careful not to overmix, as this can make the cake dense. The batter should be smooth and vibrant red.
  2. Gradually add the dry ingredients to the wet mixture in three parts, stirring gently after each addition until just combined.
  3. Divide the batter evenly between the prepared pans and smooth the tops.
  4. Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  5. After that, let the cakes cool in their pans for 10 minutes before turning them out onto a wire rack to cool completely.
Make the Frosting
  1. In a large bowl, beat the cream cheese and butter together using a hand or stand mixer until creamy and fluffy.
  2. Gradually add the powdered sugar, about ½ cup at a time, mixing well after each addition.
  3. Stir in the vanilla extract and a pinch of salt. Beat until the frosting is smooth and airy.
Assemble the Cake
  1. Trim the tops of the cake layers to create a flat surface.
  2. Place one cooled cake layer on a serving plate or cake stand.
  3. Spread a thick, even layer of frosting on top.
  4. Add the second cake layer and apply a crumb coat (a thin layer of frosting to trap crumbs).
  5. Chill the cake for 20 minutes to set the crumb coat.
  6. Frost the entire cake with the remaining frosting, smoothing or swirling as desired.
  7. Slice and enjoy your luscious red velvet cake.
  8. Store leftovers in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor.