Name: Red Velvet Cake with Cream Cheese Frosting Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 14 ounces all-purpose flour; 14 ounces granulated sugar; 2 tablespoons cocoa powder; 1 teaspoon salt; 1 teaspoon baking soda; 2 large eggs, room temperature; 4 ounces vegetable oil; 8 ounces buttermilk, room temperature; 1 tablespoon white vinegar; 6 ounces unsalted butter, melted but not hot; 1 teaspoon vanilla extract; 1 tablespoon red gel food coloring; 12 ounces cream cheese, softened; 8 ounces unsalted butter, softened; 26 ounces powdered sugar, sifted; 1/2 teaspoon vanilla extract (or orange extract); 1/4 teaspoon salt

Ingredients

14 ounces all-purpose flour

14 ounces granulated sugar

2 tablespoons cocoa powder

1 teaspoon salt

1 teaspoon baking soda

2 large eggs (room temperature)

4 ounces vegetable oil

8 ounces buttermilk (room temperature)

1 tablespoon white vinegar

6 ounces unsalted butter (melted but not hot)

1 teaspoon vanilla extract

1 tablespoon red food coloring (gel)

12 ounces cream cheese (softened)

8 ounces unsalted butter (softened)

1/2 teaspoon vanilla extract (or orange extract)

1/4 teaspoon salt

26 ounces powdered sugar (sifted)

Instructions

Step 1: Preheat your oven to 350°F and prepare two 8″ x 2” cake pans with a non-stick spray or your preferred pan release method.

Step 2: In a medium bowl, combine the eggs, vegetable oil, buttermilk, white vinegar, melted butter, vanilla extract, and red food coloring. Set this mixture aside.

Step 3: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, cocoa powder, salt, and baking soda. Mix on low speed for a few seconds just to combine the dry ingredients.

Step 4: Add the liquid ingredients to the dry ingredients and mix on medium speed until fully incorporated and smooth, about 1 minute. Scrape down the bowl to ensure even mixing.

Step 5: Divide the batter evenly between the prepared pans.

Step 6: Bake the cakes for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back lightly when touched.

Step 7: Let the cakes cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Step 8: If frosting the same day, chill the cake layers in the freezer for about an hour without wrapping. To freeze for longer, wrap the layers tightly in plastic wrap once cooled and freeze for up to one week.

Step 9: For the cream cheese frosting, beat the softened butter in a stand mixer with the whisk attachment on low until smooth and lump-free.

Step 10: Add the softened cream cheese and mix on low until fully combined and smooth. Scrape the bowl as needed.

Step 11: Gradually add the sifted powdered sugar, one cup at a time, mixing on low to avoid powder flying out of the bowl.

Step 12: Add the vanilla (or orange) extract and salt, mixing until just combined and smooth. Avoid over-mixing.

Step 13: Once the cake layers are completely cooled, frost as desired and enjoy.

Tips & Variations

Use gel food coloring for a more vibrant red without affecting the batter’s consistency.

Room temperature ingredients combine more smoothly and help achieve a better texture.

For a twist, try adding a teaspoon of espresso powder to the dry ingredients to deepen the cocoa flavor.

If you don’t have buttermilk, make a substitute by adding 1 tablespoon of vinegar or lemon juice to 8 ounces of milk; let it sit for 5 minutes.

FAQs

Can I make this cake without red food coloring?

Yes, but the characteristic red color will be missing, resulting in more of a mild cocoa color. You can omit the coloring or add a natural beet juice powder alternative.