Name: The Best Red Velvet Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 1/4 cups (293g) all-purpose flour; 2-4 tsp natural unsweetened cocoa powder; 2 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 1/2 cup (112g) unsalted butter, room temperature; 1/2 cup vegetable oil; 1 1/2 cups (310g) sugar; 2 tsp vanilla extract; 4 large eggs; 1 cup (240ml) buttermilk; 2 tsp white vinegar; 4 tsp red food coloring; 16 oz (452g) cream cheese, room temperature; 3/4 cup (172g) butter, room temperature; 10 cups (1150g) powdered sugar; 2 tsp vanilla extract; Sprinkles (for decoration)

Ingredients

2 1/4 cups (293g) all-purpose flour

2-4 tsp natural unsweetened cocoa powder

2 1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup (112g) unsalted butter, room temperature

1/2 cup vegetable oil

1 1/2 cups (310g) sugar

2 tsp vanilla extract

4 large eggs

1 cup (240ml) buttermilk

2 tsp white vinegar

4 tsp red food coloring

16 oz (452g) cream cheese, room temperature

3/4 cup (172g) butter, room temperature

10 cups (1150g) powdered sugar

2 tsp vanilla extract (for frosting)

Sprinkles for decoration

Instructions

Step 1: Prepare three 8-inch cake pans by lining the bottoms with parchment paper and greasing the sides. Preheat your oven to 350°F (176°C).

Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set this dry mixture aside.

Step 3: In a large mixing bowl, beat the butter, vegetable oil, sugar, and vanilla extract until the mixture is light in color and fluffy, about 2-3 minutes. This creaming step is important for texture.

Step 4: Add the eggs two at a time, mixing well after each addition. Scrape down the sides of the bowl to ensure all ingredients are fully incorporated.

Step 5: Add half of the dry ingredients to the batter and mix until combined.

Step 6: Stir in the buttermilk, white vinegar, and red food coloring until fully blended.

Step 7: Add the remaining dry ingredients and mix gently until smooth. Avoid overmixing to keep the cake tender.

Step 8: Divide the batter evenly among the prepared pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Step 9: Let the cakes cool in the pans for 2-3 minutes, then transfer them to wire racks to cool completely.

Step 10: To make the frosting, beat the cream cheese and butter together in a large bowl until smooth.

Step 11: Add half of the powdered sugar and beat until combined and creamy.

Step 12: Mix in the vanilla extract, then add the remaining powdered sugar. Beat until the frosting is smooth and spreadable.

Step 13: If the cakes have domed tops, level them with a serrated knife so they stack evenly.

Step 14: Place one cake layer on a serving plate. Spread about 1 cup of frosting evenly over the top.

Step 15: Add the second cake layer and spread another cup of frosting on top.

Step 16: Place the final layer on top and frost the outside of the entire cake smoothly.

Step 17: Decorate the sides by pressing sprinkles into the frosting. Pipe frosting shells around the top and bottom edges and add more sprinkles if desired.

Tips & Variations

Use high-quality natural cocoa powder for a deeper, authentic flavor.

If you prefer a more vibrant red, add an extra teaspoon of red food coloring.

For a dairy-free version, substitute the buttermilk with a mixture of plant-based milk and vinegar, and use dairy-free cream cheese and butter alternatives.

Chilling the frosting for 30 minutes before frosting the cake can make it easier to spread and pipe.

Storage

Store leftover cake covered in the refrigerator for up to 4 days to keep the cream cheese frosting fresh. Before serving, let the cake come to room temperature for about 30 minutes. You can also freeze the cake layers wrapped tightly in plastic wrap and foil for up to 2 months; thaw completely before frosting.

FAQs

Can I use regular milk instead of buttermilk?

You can substitute buttermilk by mixing 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using to mimic buttermilk’s acidity and texture.

How do I prevent my red velvet cake from looking brown?

Using natural cocoa powder, which is lighter than Dutch-processed cocoa, helps maintain the classic red color. Also, avoid overbaking as it can darken the cake. Adding the suggested vinegar and food coloring enhances the red hue.