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Classic Red Velvet Cake

This RED VELVET CAKE is vibrant and beautiful, with a perfectly light yet dense crumb. The hint of cocoa compliments the subtle buttermilk flavor, and pairs perfectly with the sweet yet tangy cream cheese frosting!

Course Dessert
Cuisine American
Keyword cream cheese frosting, red velvet cake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 1 9-inch 2-layer cake

Ingredients

For the Cake:

  • 12 tablespoons 1.5 sticks unsalted butter (room temperature)
  • 1 1/2 cups granulated sugar
  • 2 large eggs room temperature
  • 2 1/2 cups cake flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 2 tablespoons natural cocoa powder
  • 2 tablespoons red food coloring liquid

For the Frosting:

  • 16 ounces cream cheese room temperature
  • 16 tablespoons unsalted butter room temperature
  • 1 1/2 teaspoons vanilla extract
  • Pinch of salt
  • 4-8 cups powdered sugar depends on preference

Instructions

  1. Preheat oven to 350 degrees F. Grease two 9-inch round baking pans with butter. Grease pan lightly with butter. Cut two circles of parchment paper the size of the pans and place in pans. Grease parchment paper lightly with butter.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In another bowl, whisk buttermilk, vinegar, and vanilla. Set aside.
  4. Mix cocoa with food coloring in small bowl until a smooth paste forms. Set aside.
  5. Beat butter and sugar on medium-high speed until fluffy, about 3 minutes(I use the paddle attachment on my mixer).
  6. Add eggs, one at a time, and beat until combined.
  7. Alternating between flour and buttermilk (start and end with flour) add to butter and sugar with mixer on LOW speed until just combined (do not overmix!).
  8. Scrape down bowl, add cocoa mixture, and beat on LOW speed until combined (about 20 seconds, again- be careful not to overmix!).
  9. Pour into prepared pans and bake about 20 minutes, or until toothpick inserted in center comes out clean (The batter will be very thick- use a spatula to spread evenly and beat pans on counter to spread batter out and remove air pockets).
  10. Cool cakes in pans 10 minutes then turn out onto rack to cool cakes to room temperature.
  11. For the frosting: In the bowl of a stand mixer (I use paddle attachment), beat cream cheese, butter, vanilla and salt at medium-high speed until fluffy (about 2 minutes), scraping down bowl with rubber spatula as needed.
  12. Add powdered sugar and mix until very fluffy, about 1 minute (I always start with 4 cups and then add more to get the consistency and taste I like). Refrigerate until ready to use.
  13. For assembly: If you want the crumbled cake for decoration, use a large serrated knife or cake leveler to slice a thin layer off the tops of your cakes. Crumble into a bowl and set aside.
  14. Place one cake layer cut side down on a serving plate and spread about 2 cups of frosting on one cake layer (don’t spread too close to the edges). Place second layer cut side down on top and add remaining frosting to top and sides. For the "naked" frosting look, use a offset spatula to remove excess frosting on the sides. Add crumbled red velvet cake to top for decoration.
  15. Cover and refrigerate. Remove 30 minutes to an hour before serving.

Recipe Notes

Adapted from Joy of Baking and Taste of Home Red Velvet Cake recipes.