The Ultimate Classic Red Velvet Cake with Cream Cheese Frosting
Estimated Reading Time: 5 minutes | Prep Time: 30 minutes | Bake Time: 25-30 minutes
Key Takeaways
- Achieve a beautifully moist and tender Red Velvet cake with a subtle cocoa flavor.
- Master the art of fluffy, tangy cream cheese frosting that perfectly complements the cake.
- Learn critical tips for vibrant red color and preventing overmixing for the best texture.
- Simple, step-by-step instructions make this classic recipe approachable for all skill levels.
Table of Contents
- Ingredients
- Equipment Needed
- Step-by-Step Instructions
- Chef’s Tips
- Serving & Storage
- FAQ
- Watch: How to Make It
Ingredients
- 2 ½ cups (300g) All-purpose flour
- 1 ½ cups (300g) Granulated sugar
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 tablespoon (7g) Unsweetened cocoa powder (natural, not Dutch-processed)
- 1 cup (240ml) Buttermilk, room temperature
- 1 cup (240ml) Vegetable oil
- 2 large Eggs, room temperature
- 1 teaspoon White vinegar
- 2 teaspoons Vanilla extract
- 1-2 ounces (30-60ml) Red liquid or gel food coloring (use gel for a more vibrant color)
For the Cream Cheese Frosting:
- 16 ounces (450g) Cream cheese, softened
- 1 cup (226g) Unsalted butter, softened
- 4 cups (480g) Powdered sugar, sifted
- 2 teaspoons Vanilla extract
- Pinch Salt
Equipment Needed
- Two 9-inch round cake pans
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Electric mixer (stand or hand-held)
- Rubber spatula
- Measuring cups and spoons
- Sifter or fine-mesh sieve
- Cooling racks
- Offset spatula (for frosting)
Step-by-Step Instructions
- Step 1: Prep Oven and Pans. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottom of each pan with a round of parchment paper.
- Step 2: Combine Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder. Ensure there are no lumps and the ingredients are well combined.
- Step 3: Combine Wet Ingredients. In a separate medium mixing bowl, whisk together the buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring. Mix until the color is evenly distributed and the ingredients are well incorporated.
- Step 4: Combine Wet and Dry. Gradually add the wet ingredients from the medium bowl into the dry ingredients in the large bowl. Mix on low speed with an electric mixer or by hand with a whisk until just combined. Be careful not to overmix; a few small lumps are acceptable. Overmixing can result in a dense cake.
- Step 5: Bake the Cakes. Divide the batter evenly between the two prepared cake pans. Place the pans in the preheated oven and bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Step 6: Cool the Cakes. Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for 10-15 minutes. Then, carefully invert the cakes onto the wire rack, remove the parchment paper, and allow them to cool completely before frosting. This is crucial for the frosting to set properly.
- Step 7: Prepare Cream Cheese Frosting. While the cakes cool, make the frosting. In a large bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium speed until smooth and creamy, about 2-3 minutes.
- Step 8: Finish Frosting. Gradually add the sifted powdered sugar to the cream cheese mixture, beating on low speed until just incorporated. Increase speed to medium-high and beat until light and fluffy. Stir in the vanilla extract and a pinch of salt. Beat for another minute until smooth and well combined.
- Step 9: Assemble and Frost. Once the cake layers are completely cool, place one cake layer on your serving plate or cake stand. Spread a generous layer of cream cheese frosting evenly over the top. Carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining cream cheese frosting, using an offset spatula for a smooth finish.
Chef’s Tips
- Do Not Overmix the Batter: Overmixing develops gluten, leading to a tough and dry cake. Mix until just combined.
- Room Temperature Ingredients for Frosting: Ensure your cream cheese and butter are properly softened to room temperature for a smooth, lump-free, and perfectly whipped frosting.
- Vibrant Color: For a truly deep red, opt for gel food coloring over liquid. You may need more than you think, but add gradually until you achieve your desired hue.
Serving & Storage
Red Velvet Cake is best served at room temperature. Cover any leftovers and store them in an airtight container in the refrigerator for up to 3-4 days. For optimal flavor and texture, allow the cake to sit at room temperature for 30-60 minutes before serving.
Watch: How to Make It
▶ PLAY RECIPE
FAQ
Can I freeze the dough? No, Red Velvet cake is made from a batter, not a dough, and should be baked immediately for best results. However, baked and unfrosted cake layers can be wrapped tightly in plastic wrap and then foil, and frozen for up to 1 month. Thaw in the refrigerator before frosting.
Can I reduce sugar? While you can slightly reduce the sugar in the cake batter by about ¼ cup without significantly impacting the structure, a drastic reduction is not recommended as sugar contributes to moisture, tenderness, and browning. For the frosting, reducing sugar will significantly alter its texture and stability.
