Description
This classic Red Velvet Cake features a moist, tender crumb infused with a hint of cocoa and vibrant red color, layered and frosted with a creamy, smooth cream cheese frosting. Perfect for celebrations or any special occasion, this cake combines traditional Southern flavors with a luscious texture that melts in your mouth.
Ingredients
Scale
Cake
- 2 ½ cups all-purpose flour
- 2 Tablespoons cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk (at room temperature)
- ½ cup whole milk (at room temperature)
- 1 Tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 ¾ cups granulated sugar
- ¾ cup vegetable oil
- 2 large eggs (at room temperature)
- 2 teaspoons red gel food coloring
Frosting
- 16 ounces cream cheese (softened)
- 1 cup unsalted butter (softened)
- 7 cups powdered sugar (sifted)
- 2 teaspoons vanilla extract
- 3 Tablespoons heavy cream (adjust for consistency)
- pinch of salt
Instructions
- Prepare the dry ingredients: In a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to ensure even distribution and to remove lumps. Set aside.
- Combine wet ingredients and mix batter: In another bowl, mix the buttermilk, whole milk, white vinegar, vanilla extract, granulated sugar, vegetable oil, eggs, and red gel food coloring until well combined. Gradually add the dry ingredients to the wet mixture, mixing until smooth and fully incorporated, being careful not to overmix.
- Bake the cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans. Bake for about 30 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 wire racks to cool completely.
- Prepare the cream cheese frosting: In a large bowl, beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add the sifted powdered sugar, beating continuously. Add vanilla extract, pinch of salt, and heavy cream, adjusting the cream quantity to achieve a smooth, spreadable consistency.
- Assemble the cake: Once the cake layers have cooled completely, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second cake layer over it and frost the top and sides evenly with the remaining frosting.
- Chill and serve: For best results, refrigerate the assembled cake for at least 1 hour to allow the frosting to set. Serve chilled or at room temperature.
Notes
- Ensure all ingredients, especially eggs, milk, and buttermilk, are at room temperature for better mixing and texture.
- If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar to 1 cup of milk; let it sit for 5 minutes before using.
- Use gel food coloring for richer and more vibrant red color without affecting the batter’s consistency.
- To avoid cracking, do not open the oven door during the first 20 minutes of baking.
- Adjust the heavy cream in the frosting to achieve your preferred consistency—less for thicker frosting, more for spreadability.
- Store leftovers covered in the refrigerator and consume within 3-4 days for best freshness.
