Classic Red Velvet Cake
This Classic American Red Velvet Cake is a moist, tender cake made with cake flour and cocoa powder, layered with a smooth cream cheese frosting. Its subtle chocolate flavor, velvety crumb, and iconic vibrant red color make it an all-time favorite dessert perfect for celebrations or family gatherings.
Ingredients
Check ingredients as you go.
- Cake Batter
- Frosting
Let’s make it
Preparation
Preheat the oven to 175°C (350°F). Grease and flour two 8-inch round cake pans, or line them with parchment paper for easier removal.
Cake Batter
In a medium bowl, sift together cake flour, cocoa powder, baking soda, and salt. Set aside.
Cake Batter
In a large mixing bowl, beat granulated sugar and vegetable oil until well combined. Add eggs one at a time, beating well after each addition. Then stir in red food coloring, vanilla extract, and white vinegar.
Cake Batter
Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
Cake Batter
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Baking
Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow cakes to cool in pans for 10 minutes, then invert onto wire racks to cool completely.
Frosting
While the cake cools, prepare the cream cheese frosting. Beat softened cream cheese and unsalted butter in a large bowl until smooth and creamy.
Frosting
Gradually add powdered sugar, one cup at a time, beating well after each addition until smooth and spreadable. Then mix in vanilla extract.
Assembly
Once cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of frosting over the top. Place the second cake layer over the frosting and spread frosting evenly on top and sides of the cake.
Finishing
Refrigerate the assembled cake for at least 30 minutes before serving to allow the frosting to set slightly.
Tips & notes
Use room temperature eggs and cream cheese to create a smooth batter and frosting. Be careful not to overmix the batter to keep the cake tender. Allow the cake to cool completely before frosting to prevent the frosting from melting.
Saving it for later
Store leftover cake covered tightly in the refrigerator for up to 4 days. Keep frosting-covered surfaces wrapped with plastic wrap to prevent drying out.
Reheating
Serve chilled or allow cake to come to room temperature before serving. Do not microwave frosted cake as it may melt the frosting.
