Red Velvet Cake
This is the cake that makes folks stop talking and start eating. That deep red color, the tender crumb, and that cream cheese frosting piled high — this is what Sunday dinners are all about. Every slice is like a little celebration on a plate.
Cooking tutorial
Browse more on YouTubeIngredients
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 1½ cups vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tbsp red food coloring (liquid)
- 1 tsp white vinegar
- 1 tsp vanilla extract
- For the frosting: 16 oz cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- 1
Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
- 2
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Set that aside.
- 3
In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla until everything's nice and smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined — don't overmix or your cake will be tough.
- 5
Divide the batter evenly between your two pans and bake for 28 to 32 minutes, until a toothpick stuck in the center comes out clean.
- 6
Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before you frost them.
- 7
While the cakes cool, make your frosting: Beat the cream cheese and butter together until light and fluffy, about 3 minutes.
- 8
Add the powdered sugar one cup at a time, beating well after each addition, then mix in the vanilla and salt.
- 9
Once the cakes are completely cool, place one layer on your serving plate and spread a thick layer of frosting on top.
- 10
Place the second layer on top and frost the top and sides generously — don't be shy with that cream cheese frosting.
- 11
Refrigerate the cake for at least 30 minutes to let the frosting set up before slicing and serving.
Pro Tips
- ★Make sure your buttermilk and eggs are at room temperature — cold ingredients can make your batter seize up and your cake won't be as tender.
- ★Let those cakes cool completely before you frost them, or that beautiful cream cheese frosting will slide right off and make a mess.