Red Velvet Cake

This is my favorite Red Velvet Cake recipe! This cake is incredibly soft,
moist, buttery, and topped with an easy cream cheese frosting.

Course Dessert
Cuisine American
Keyword easy red velvet cake recipe, red velvet cake

Prep Time 1 hour 30 minutes

4.95 from 18 votes
Cook Time 30 minutes
Total Time 2 hours

Servings 10 slices
Author Danielle

Ingredients
For the red velvet cake:
2 and 2/3 cups (295 grams) cake flour (spooned & leveled)
1/4 cup (22 grams) natural unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (115 grams) unsalted butter softened to room temperature
1 and 3/4 cups (350 grams) granulated sugar
2 large eggs room temperature
1/2 cup (120 ml) canola or vegetable oil
1 (1-ounce) bottle liquid red food color
2 teaspoons pure vanilla extract
1 teaspoon distilled white vinegar
1 and 1/3 cups (320 ml) buttermilk room temperature

For the cream cheese frosting:

12 ounces cream cheese softened
3/4 cup (175 grams) unsalted butter softened to room temperature
3 cups (360 grams) powdered sugar
1 and 1/2 teaspoons pure vanilla extract

Instructions
To make the red velvet cake:
1. Preheat oven to 350°F (177°C). Spray two 9-inch cake pans well with nonstick cooking
 spray, line the bottoms of the pans with parchment paper, and set aside.
2. In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt.
Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl
using an electric mixer, cream together the butter and sugar on medium speed for 4-5
minutes. Add the eggs and mix until fully combined, then mix in the oil, red food color,
vanilla extract, and vinegar stopping to scrape down the sides of the bowl as needed.
4. Mix in the dry ingredients in three additions alternating with the buttermilk, starting and
ending with the dry ingredients. Make sure to mix each addition until just combined and be
careful not to over mix the batter.
5. Evenly distribute the cake batter between the two prepared cake pans and spread the
batter around into one even layer. Tap the pans on the counter 2-3 times to remove any air
bubbles from the cakes.
6. Bake at 350°F (177°C) for 28-32 minutes or until a toothpick inserted into the center of the
cakes comes out clean. Carefully remove from the oven and place on a wire rack to cool in
the pans for 15-20 minutes. Then, carefully remove the cakes from the cake pans and place
on the wire rack to cool completely.

To make the cream cheese frosting:

1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl
using an electric mixer, beat the cream cheese until smooth. Add the butter and mix for
about 30 seconds-1 minute until well combined and smooth.
2. Mix in the powdered sugar and vanilla extract and continue mixing until fully combined,
scraping down the sides of the bowl as needed.

To assemble the cake:

1. Level the tops of each cake with a knife or cake leveler. Place one of the cake layers on a
cake stand or plate, top with a layer of frosting, and smooth it out into one even layer. Place
the second layer on top, then use the remaining frosting to frost the top and sides of the
cake.

Notes
Store leftover red velvet cake in an airtight container in the refrigerator for up to 3 days.

Freezing instructions: Cake will freeze well for up to 3 months, thaw overnight in the
refrigerator, then bring to room temperature. Frosting will also freeze for up to three months,
thaw overnight in the refrigerator, then bring to room temperature and mix well before frosting
the cake.

Buttermilk Substitute: If you don't have any buttermilk on hand, you can use my homemade
buttermilk substitute.
To make a 9x13 cake: Spray a 9x13 pan well with nonstick cooking spray. Pour the batter into
the prepared baking pan and spread it around into one even layer, then bake for 35-40 minutes
or until a toothpick inserted into the center comes out clean.

To make cupcakes: Line 30-32 cavities in muffin pans with cupcake liners, evenly divide the
batter between all of the liners. Bake for 15-18 minute or until a toothpick inserted into the
center of the cupcakes comes out clean. If you prefer fewer cupcakes, you can cut this recipe in
half to make 15-16.