Description
This classic Red Velvet Cake recipe delivers a perfectly moist and tender cake with a subtle cocoa flavor enhanced by a vibrant red hue. Layered with a rich and creamy cream cheese frosting and decorated with festive sprinkles, this cake is ideal for celebrations or any special occasion.
Ingredients
Scale
Cake 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
Frosting Ingredients
- 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)
Instructions
- Prepare Cake Pans and Oven: Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper circles. Preheat the oven to 350°F (176°C).
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, natural unsweetened cocoa powder, baking powder, baking soda, and salt; set aside.
- Cream Butter, Oil, Sugar, and Vanilla: In a large mixing bowl, beat the unsalted butter, vegetable oil, sugar, and vanilla extract on medium speed until pale and fluffy, about 2-3 minutes. This step is crucial for a light texture.
- Add Eggs: Add the eggs two at a time, beating well after each addition. Scrape down the bowl sides to ensure thorough mixing.
- Add Dry Ingredients in Portions: Mix in half of the dry ingredients until just combined.
- Incorporate Buttermilk, Vinegar, and Food Coloring: Add the buttermilk, white vinegar, and red food coloring to the batter and mix until evenly combined.
- Add Remaining Dry Ingredients: Add the rest of the dry ingredients and mix just until smooth. Avoid overmixing as it could toughen the cake.
- Divide and Bake: Evenly distribute the batter among the prepared pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Remove from oven; cool in pans for 2-3 minutes, then transfer to wire racks to cool completely.
- Prepare Frosting: In a clean large mixing bowl, beat together the cream cheese and butter until smooth and creamy.
- Add Powdered Sugar and Vanilla: Gradually add half the powdered sugar, beat until smooth, then add vanilla extract and beat again. Incorporate remaining powdered sugar and beat until the frosting is fluffy and spreadable.
- Level Cakes: If cakes have domed tops, use a serrated knife to trim them flat for even stacking.
- Assemble Cake: Place the first cake layer on a serving plate or cake board. Spread about 1 cup of frosting evenly on top.
- Add Second Layer and Frost: Place the second cake layer on top and spread another cup of frosting evenly over it.
- Top Layer and Final Frosting: Add the final cake layer, then cover the entire cake with the remaining frosting, smoothing it evenly.
- Decorate: Press sprinkles onto the cake sides and pipe decorative frosting shells along the top and bottom edges. Add additional sprinkles as desired.
Notes
- Be careful not to overmix the batter once the flour is added to keep the cake tender.
- Creaming the butter, oil, sugar, and vanilla extract properly is essential for a light texture.
- If you do not have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Use room temperature ingredients to ensure better mixing and texture.
- For a smoother frosting finish, chill the crumb-coated cake before applying the final frosting layer.
- Storage: Store the cake covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Red Velvet Cake, Cream Cheese Frosting, Layer Cake, Classic Cake Recipe, Celebration Cake
