Description
This Red Velvet Cake is a classic favorite with its soft, moist texture and subtle chocolate flavor, beautifully complemented by a tangy cream cheese frosting. With its vibrant red color and velvety crumb, this cake makes an impressive and delicious dessert for any celebration or special occasion.
Ingredients
Scale
For the Cake:
- 3 cups cake flour (or all-purpose flour)
- 1 3/4 cups sugar
- 3 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, cut into cubes
- 3 eggs
- 1 cup buttermilk
- 3/4 cup canola oil
- 1–2 tablespoons red food coloring (adjust to preference)
- 1 tablespoon pure vanilla extract
For the Cream Cheese Frosting:
- 2 (8-ounce) packages cream cheese, room temperature and softened
- 12 tablespoons butter (3/4 cup or 1 1/2 sticks), softened
- 4 1/2 cups powdered sugar
- 2 teaspoons vanilla extract or vanilla bean paste
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, whisk together the cake flour, sugar, cocoa powder, baking soda, and salt.
- Add the cubed butter to the dry ingredients and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, beat the eggs, buttermilk, oil, red food coloring, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Cream Cheese Frosting:
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, mixing until fluffy.
- Stir in the vanilla extract or vanilla bean paste.
- Once the cakes have cooled, frost the top of one cake layer with a generous amount of cream cheese frosting. Place the second cake layer on top and frost the entire cake.
Notes
- If you prefer a lighter red color, you can reduce the amount of food coloring to your liking.
- This cake can be made ahead of time. Just store the unfrosted layers wrapped in plastic wrap at room temperature or in the refrigerator. Frost just before serving.
- For a more decadent touch, sprinkle some chocolate shavings or edible glitter on top of the frosting.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American