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The Ultimate Red Velvet Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 39 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Ultimate Red Velvet Cake is a classic, moist, and tender layered cake with a vibrant red hue and a hint of cocoa, topped with a smooth and creamy homemade cream cheese frosting. Perfect for celebrations or any special occasion, this recipe guides you through each step to achieve a bakery-quality cake at home.


Ingredients

Scale

Cake Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tbsp cocoa powder (unsweetened)
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tbsp red food coloring (liquid or gel)
  • 1 tsp vanilla extract
  • 1 tsp white vinegar

Frosting Ingredients

  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp heavy cream (to adjust frosting consistency)


Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to ensure the cakes don’t stick.
  2. Prepare the Cake Batter: In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder. In another bowl, whisk the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until the mixture is smooth and well combined.
  3. Combine Wet and Dry Ingredients: Gradually add the wet mixture into the dry ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender and airy.
  4. Bake the Cake: Divide the batter evenly between the two prepared cake pans. Place them in the preheated oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.
  5. Prepare the Cream Cheese Frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating after each addition. Stir in the vanilla extract and 1 tablespoon of heavy cream. Adjust the frosting consistency with more heavy cream, a teaspoon at a time, until it’s spreadable.
  6. Assemble the Cake: Once the cakes are completely cool, place one layer on a serving plate and generously spread frosting on top. Place the second layer over it and frost the top and sides of the entire cake evenly.
  7. Serve: Optionally, decorate the top with extra cake crumbs or red velvet shavings for a decorative finish. Slice and serve to enjoy the ultimate red velvet experience!

Notes

  • Use room temperature ingredients (eggs, buttermilk, cream cheese, butter) for better mixing and texture.
  • If you don’t have buttermilk, substitute with 1 cup milk plus 1 tbsp vinegar or lemon juice, let sit for 5 minutes before using.
  • Red food coloring can be gel or liquid, but gel gives a more vibrant color without thinning the batter.
  • Do not overmix the batter to avoid a dense cake.
  • Ensure cakes are fully cooled before frosting to prevent melting or sliding.
  • Store the cake covered in the refrigerator and bring to room temperature before serving for best taste.