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A delicious Red Velvet Cake is displayed as the featured image for a baking article.

ULTIMATE RED VELVET CAKE

Indulge in the ultimate Red Velvet Cake, a moist and tangy delight topped with a luscious cream cheese frosting. This show-stopping cake is perfect for any special occasion, offering a symphony of flavors in every bite.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 2 large eggs
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • ½ cup 1 stick
  • 4 cups powdered sugar
  • Pinch of salt

Equipment

  • Two 9-inch round cake pans
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Electric mixer (stand or hand mixer)
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • Cake tester or toothpick
  • Cooling rack
  • Offset spatula
  • Whisk
  • Serving plate or cake stand

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper rounds.
  2. In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together the buttermilk, oil, eggs, cocoa powder, red food coloring, vinegar, and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 25-30 minutes, or until a cake tester inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.
  9. Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
  10. Add the vanilla extract and salt, and beat on high speed for 2-3 minutes, or until the frosting is light and fluffy.
  11. Place one cake layer on a serving plate or cake stand.
  12. Spread a generous layer of cream cheese frosting over the top.
  13. Carefully place the second cake layer on top of the frosting.
  14. Frost the entire cake with the remaining cream cheese frosting.
  15. Get creative with decorating the cake.

Notes

For best results, ensure all ingredients are at room temperature. Avoid overmixing the batter to prevent a tough cake. Cool the cakes completely before frosting to prevent the frosting from melting. Store leftover cake in an airtight container in the refrigerator for up to 3 days. Consider adding chocolate chips or nuts for variations.