Delicious Red Velvet Cake (Printable Version)
Moist red velvet layers with subtle cocoa and creamy frosting for any celebration.
# What You'll Need:
→ For the Cake
01 - 2 1/2 cups all-purpose flour
02 - 1 1/2 cups granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon fine salt
05 - 1 tablespoon unsweetened cocoa powder
06 - 1 1/2 cups vegetable oil
07 - 1 cup buttermilk, room temperature
08 - 2 large eggs, room temperature
09 - 2 tablespoons red food coloring
10 - 1 teaspoon vanilla extract
11 - 1 teaspoon white vinegar
→ For the Cream Cheese Frosting
12 - 8 oz cream cheese, softened
13 - 1/2 cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a medium bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
03 - In a large bowl, whisk together oil, buttermilk, eggs, food coloring, vanilla, and vinegar until well combined.
04 - Gradually add the dry ingredients to the wet ingredients, mixing just until smooth.
05 - Divide the batter evenly between prepared cake pans.
06 - Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
08 - Beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla and salt. Beat until light and fluffy.
09 - Place one cake layer on a serving plate. Spread a layer of frosting on top. Place the second layer over the first and frost the top and sides.
10 - Chill for 30 minutes before slicing for clean cuts.
# Expert Advice:
01 -
- The incredibly moist texture keeps beautifully for days making it perfect for make-ahead celebrations
- That subtle chocolate flavor hits differently than regular chocolate cake its sophisticated yet comforting
02 -
- Room temperature ingredients are non-negotiable for achieving that silky smooth batter and frosting texture
- The vinegar might seem strange but its absolutely crucial for reacting with baking soda and creating tender crumb
03 -
- Weighing your flour instead of using cup measurements ensures consistent results every single time
- Don't skip sifting the powdered sugar even one small lump can ruin that perfectly smooth frosting texture