Red Velvet Cake
A tangy, velvety Southern classic with subtle cocoa notes and cream cheese frosting. This showstopper has a striking crimson color and luxurious crumb that makes any occasion feel special.
- Total time
- 60 min
- Servings
- 12
- Calories
- 485
- Protein
- 5g
Ingredients
- 2.5 cups all-purpose flour
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1.5 cups granulated sugar
- 2 whole large eggs, room temperature
- 1 tablespoon red gel food coloring
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup whole milk, room temperature
- ¼ unsalted butter, softened
- 8 ounces full-fat cream cheese, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- 1
Preheat your oven to 350°F. Line two 9-inch round cake pans with parchment paper and lightly butter the sides — this prevents sticking and ensures even baking.
- 2
In a medium bowl, whisk together 2.5 cups all-purpose flour, 1 tablespoon unsweetened cocoa powder, 1 teaspoon baking soda, and 0.5 teaspoon salt. Set aside.
- 3
In a small bowl, combine 1 tablespoon red gel food coloring with 1 tablespoon white vinegar — the acid activates the color and creates that signature burgundy hue.
- 4
In a large bowl, cream together 0.5 cup softened unsalted butter and 1.5 cups granulated sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy, scraping the sides with a spatula halfway through. The mixture should look pale and voluminous — this incorporates air that creates a tender crumb.
- 5
Add 2 room-temperature eggs one at a time, beating on medium speed for 30 seconds after each addition. Room-temperature eggs emulsify better with the butter, creating a smoother batter.
- 6
Pour the red coloring and vinegar mixture into the bowl and beat on low speed for 15 seconds just until combined — the batter should be a striking deep red.
- 7
Stir in 1 teaspoon vanilla extract by hand.
- 8
Add the flour mixture and 1 cup room-temperature whole milk alternately to the batter, beginning and ending with the flour. Add one-third of the flour, then half the milk, then another third of the flour, then the remaining milk, then the final third of the flour. Fold gently after each addition until just combined — overmixing develops gluten and makes the cake tough.
- 9
Divide the batter evenly between the two prepared pans and smooth the tops with a spatula. Bake at 350°F for 28-32 minutes until a wooden pick inserted in the center comes out clean or with just a few moist crumbs. The tops should spring back when lightly touched.
- 10
Cool the cakes in the pans for 10 minutes — the residual heat keeps them tender. Then invert them onto wire racks and cool completely, at least 1 hour. Frosting a warm cake will cause it to melt and slide.
- 11
In a large bowl, beat 0.25 cup softened unsalted butter and 8 ounces softened full-fat cream cheese together on medium speed for 1 minute until creamy and well combined.
- 12
Sift 3 cups powdered sugar directly into the bowl and beat on low speed for 1 minute, then increase to medium speed and beat for another 2 minutes until light and fluffy. Sifting prevents lumps.
- 13
Stir in 1 teaspoon vanilla extract by hand until just combined. If the frosting is too soft to spread, refrigerate it for 10-15 minutes.
- 14
Place one cooled cake layer on a serving plate or cake stand. Using an offset spatula, spread about 0.75 cup of the cream cheese frosting in an even layer across the top.
- 15
Top with the second cake layer and frost the top and sides with the remaining frosting, making swirls and peaks for a rustic finish if desired. For the cleanest edge, spin the plate while holding the spatula steady against the side.
- 16
Refrigerate the finished cake for at least 30 minutes before slicing — this helps the frosting set and makes clean cuts easier. Slice with a long serrated knife, wiping the blade clean between cuts.
Tools you’ll need
- two 9-inch round cake pans
- parchment paper
- medium bowl
- whisk
- small bowl
- large bowl
- electric mixer
- spatula
- wooden pick or toothpick
- wire racks
- offset spatula
- cake stand or serving plate
- serrated knife
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