Description
Bake a show-stopping, ultra-moist, and soft red velvet layer cake from scratch. This authentic Southern recipe balances cocoa flavor with buttermilk tang and pairs perfectly with rich homemade cream cheese frosting.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 1 to 2 teaspoons red food coloring (gel preferred for vibrant color)
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until combined.
- In a separate medium bowl, whisk together the oil, buttermilk, eggs, vinegar, and vanilla extract. Add the red food coloring and mix until the color is uniform.
- Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer until just combined. Do not overmix; a few small lumps are fine.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto 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 add the sifted powdered sugar, beating until fully incorporated. Mix in the vanilla extract until the frosting is light and fluffy.
- Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the frosting evenly over the top. Place the second layer on top.
- Frost the top and sides of the entire cake with the remaining cream cheese frosting. This cake is perfect for your next birthday cake idea or holiday cake recipe.
Notes
- For the most vibrant red velvet cake color, use a high-quality gel food coloring instead of liquid drops.
- Using room temperature buttermilk and eggs helps create a softer, fluffier cake crumb.
- True Southern red velvet cake gets its slight tang from the reaction between buttermilk and vinegar, so do not skip these ingredients.
- You can make this an easy baking recipe by preparing the batter 5 minutes before baking, as instructed.
- Prep Time: 25 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45
- Sodium: 350
- Fat: 28
- Saturated Fat: 10
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 1
- Protein: 4
- Cholesterol: 65