The Best Red Velvet Cake

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The Best Red Velvet Cake

The ultimate Red Velvet Cake recipe you’ll ever need! It’s soft, moist, fluffy, strikingly beautiful, and decadently yummy. A cake perfect for all celebrations, guaranteed to leave an impression!

Servings: 16
Prep: 30minutes
Cook: 30minutes

Ingredients

  • 2.5 cups (354g) of all-purpose flour (measure by scooping and leveling)
  • 3 tablespoons (19g) of unsweetened cocoa powder
  • 1 teaspoon of baking soda
  • 3/4 teaspoon of salt
  • 2 cups (400g) of granulated sugar
  • 3/4 cup (170g) of softened unsalted butter
  • 1/3 cup (80ml) of vegetable or canola oil
  • 3 large eggs
  • 2 large egg yolks
  • 1 ounce of liquid red food coloring
  • 1.33 cups (315ml) of buttermilk
  • 1 tablespoon of vanilla extract
  • 1.5 teaspoons of vinegar

Frosting

  • 16 ounces of cream cheese, almost at room temperature
  • 1 cup (226g) of unsalted butter, almost at room temperature
  • 1.5 teaspoons of vanilla extract
  • 6 cups (720g) of powdered sugar

Instructions

For the Red Velvet Cake:

  1. Preheat your oven to 350 degrees. Grease 3 (9-inch) round cake pans, then place a round piece of parchment paper at the bottom of each and grease the parchment. Set these aside.
  2. In a large mixing bowl, combine the flour, baking soda, salt, and sifted cocoa powder. Whisk this mixture for about 20 seconds, and then set it aside.
  3. Using an electric stand mixer with the paddle attachment, beat together the sugar and butter until the mixture turns pale and fluffy. This will take a few minutes at high speed.
  4. Add the vegetable oil and make sure to scrape down the sides of the bowl.
  5. Gradually blend in the eggs, one at a time, ensuring each addition is just combined before adding the next. Mix in the egg yolks and red food coloring, then scrape down the bowl.
  6. In a liquid measuring cup, combine the buttermilk, vanilla extract, and vinegar. Working in three separate additions, start and finish with the flour mixture. Add 1/3 of the flour mixture, alternating with 1/2 of the buttermilk mixture. Mix each addition until just combined.
  7. Scrape down the sides and bottom of the bowl, then gently fold the batter to ensure everything is evenly mixed.
  8. Divide the batter equally among the three prepared baking pans, spreading it into an even layer. Bake these in the preheated oven for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
  9. Allow the cake to cool in the pans for 10 minutes, then run a knife around the edges to loosen them. Invert the cake onto wire racks to cool completely.
  10. Once the cake is cooled, frost them with Cream Cheese Frosting. Store the cake in an airtight container in the refrigerator.

For the Cream Cheese Frosting:

  1. Combine the cream cheese and butter in a large mixing bowl using an electric hand mixer until they are smooth and fluffy. Alternatively, you can use a stand mixer for this step.
  2. Add the vanilla and powdered sugar to the mixture, and whip until the frosting becomes light and fluffy. Spread this frosting over the cooled cake.

Notes

  • At this stage, You can briefly freeze the frosting for approximately 5 minutes. Afterward, you can mix it again to achieve a more stable consistency.

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Experience the classic allure of Red Velvet Cake, perfect for any celebration. This iconic dessert features layers of moist, vibrant red cake with a subtle hint of cocoa, beautifully contrasted by a creamy, tangy cream cheese frosting. Each slice offers a perfect balance of sweetness and richness, with a velvety texture that melts in your mouth. Garnished with red cake crumbs and a touch of elegance, this homemade Red Velvet Cake is ideal for birthdays, holidays, or any special occasion.