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Unbelievably Moist & Classic Red Velvet Cake with Cream Cheese Frosting Recipe

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★★★★★

4.9 from 51 reviews

This Red Velvet Cake is irresistibly moist, fluffy, and topped with silky cream cheese frosting. Featuring a rich red color, subtle cocoa flavor, and a perfect velvety crumb, this classic dessert is perfect for holidays, birthdays, and special occasions.

Ingredients

Scale

For the Cake:

  • 2 ½ cups (290g) all-purpose flour
  • 2 tbsp (10g) unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup (115g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 1 cup (240ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1 tsp distilled white vinegar
  • 1 tbsp red gel food coloring
  • 1 cup (240ml) buttermilk, room temperature

Cream Cheese Frosting:

  • 16 oz (450g) full-fat cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 2 tsp vanilla extract

Optional:

  • Fresh berries
  • White chocolate curls
  • Cake crumbs for decorating

Instructions

  1. Prepare the pans: Preheat your oven to 350°F (177°C). Grease, flour, or line two 9-inch round cake pans with parchment paper to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This ensures even distribution and a light texture.
  3. Cream butter and sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy. Then, add the vegetable oil. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract, distilled white vinegar, and red gel food coloring thoroughly.
  4. Combine batter: Add the dry ingredients to the wet ingredients in three parts, alternating with the buttermilk, starting and ending with the dry ingredients. Mix gently just until combined, taking care not to overmix to keep the batter light and airy.
  5. Bake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30 to 32 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans before removing.
  6. Make frosting: In a clean bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing well after each addition. Finally, beat in the vanilla extract until the frosting is light and fluffy.
  7. Assemble: If needed, level the tops of the cooled cakes to ensure an even stack. Spread cream cheese frosting between the cake layers, then coat the entire outside of the cake with the remaining frosting. Decorate with fresh berries, white chocolate curls, or cake crumbs as desired.

Notes

  • Use gel food coloring for vibrant color without thinning the batter.
  • Ensure all ingredients like buttermilk, eggs, and butter are at room temperature for best texture.
  • Do not overmix the batter to prevent a dense cake.
  • For cupcakes: bake for 18–20 minutes, yields approximately 24 cupcakes.
  • Store frosted cake refrigerated for up to 5 days; freeze unfrosted layers for up to 3 months.

Keywords: red velvet cake, classic red velvet, cream cheese frosting, moist cake, holiday dessert, birthday cake, American dessert

Find it online: https://lucabites.com/unbelievably-moist-and-classic-red-velvet-cake-with-cream-cheese-frosting-recipe/