Description

The Ultimate Red Velvet Cake Recipe delivers a moist, velvety layered cake with a perfect balance of subtle cocoa, tangy buttermilk, and vibrant red color. This easy-to-follow recipe ensures consistent results every time, ideal for bakers of all skill levels and perfect for any celebration.

Ingredients

Scale

Dry Ingredients

2 1/2 cups all-purpose flour
1 1/2 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1 1/2 cups granulated sugar
1 cup vegetable oil
2 large eggs
1 cup buttermilk
1 tablespoon white vinegar
2 teaspoons vanilla extract
2 tablespoons red food coloring

Frosting

Cream cheese frosting (amount as preferred, typically 8 oz cream cheese, 1/2 cup butter, 4 cups powdered sugar, 1 teaspoon vanilla extract)

Instructions

Prepare Your Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and lightly dust them with flour to prevent sticking. Line the bottom of each pan with parchment paper for easy removal.
Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This step breaks up any lumps and ensures an even mixture for a smoother cake texture.
Combine Wet Ingredients: In a large bowl, whisk the granulated sugar and vegetable oil until well incorporated. Add eggs one at a time, beating well after each addition. Stir in the buttermilk, white vinegar, vanilla extract, and red food coloring until the batter is uniformly red.
Blend Wet and Dry: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to keep the cake tender and light.
Bake to Perfection: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
Frost and Assemble: When the cake layers are fully cooled, spread a generous layer of cream cheese frosting between the layers, over the top, and the sides of the cake. This frosting balances the cake’s sweetness with a tangy creaminess.

Notes

Use buttermilk or a substitute by adding 1 tablespoon white vinegar to 1 cup milk and letting it sit for 5 minutes.
Spoon flour into the measuring cup and level off to avoid a dense cake.
Use room temperature eggs for a smooth batter.
Fold gently and do not overmix to keep the cake tender.
Check oven temperature with a thermometer for accurate baking.

Prep Time: 20 minutes
Cook Time: 25-30 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 350
Sugar: 28g
Sodium: 300mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg

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