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A slice of red velvet cake with cream cheese frosting being lifted from a frosted layer cake.

Red Velvet Cake

A soft, moist two-layer red velvet cake made with cake flour, buttermilk, cocoa powder, red food coloring, and rich cream cheese frosting.
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Prep Time 25 minutes
Cook Time 30 minutes
rest time 1 hour
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 625
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • Cake
  • 2 1/2 cups cake flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 tablespoon cocoa powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk
  • 1 tablespoon red food coloring
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons white distilled vinegar
  • Icing
  • 8 oz 1 block cream cheese, softened
  • 1/2 cup 1 stick butter, softened
  • 1 tablespoon vanilla extract
  • 3 cups powdered sugar

Equipment

  • Two 9-inch round cake pans
  • Parchment paper
  • large mixing bowls
  • Whisk
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Wire cooling rack
  • Offset spatula
  • Cake turntable, optional
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, whisk together the cake flour, granulated sugar, baking soda, cocoa powder, and salt.
  3. In another bowl, whisk together the eggs, vegetable oil, buttermilk, red food coloring, vanilla extract, and white distilled vinegar.
  4. Pour the wet ingredients into the dry ingredients and mix just until smooth.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  7. Let the cakes cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely.
  8. Beat the softened cream cheese and butter together until smooth and creamy.
  9. Add the vanilla extract and powdered sugar. Beat until the frosting is smooth and spreadable.
  10. Place one cooled cake layer on a cake plate. Spread cream cheese frosting over the top.
  11. Add the second cake layer and frost the top and sides of the cake.
  12. Decorate with red velvet cake crumbs if desired.
  13. Chill briefly before slicing for cleaner pieces.

Nutrition

Calories: 625kcalCarbohydrates: 64gProtein: 6gFat: 39gSaturated Fat: 12gPolyunsaturated Fat: 17gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 72mgSodium: 430mgPotassium: 135mgFiber: 1gSugar: 47gVitamin A: 520IUCalcium: 65mgIron: 1.4mg

Video

Notes

  • Use cake flour for the softest crumb.
  • Do not overmix the batter after combining the wet and dry ingredients.
  • Cool the cake completely before adding cream cheese frosting.
  • Use full-fat block cream cheese for the thickest icing.
  • Chill the frosted cake before slicing for neater layers.
  • Store leftovers covered in the refrigerator.

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