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Best Red Velvet Cake

This Best Red Velvet Cake is a stunning classic! Vibrant layers, rich flavor, and luscious cream cheese frosting make it perfect for any celebration.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Cake, Classic, Cream Cheese Frosting, Easy, Red Velvet
Servings: 8 servings

Ingredients

For the Cake:

  • 1/2 cup unsalted butter at room temperature
  • 1 1/2 cups caster sugar or fine white granulated sugar
  • 2 large eggs
  • 1/4 cup cooking oil
  • 1 tablespoon unsweetened cocoa powder plus 1 tablespoon extra for dusting
  • 2 1/2 tablespoons red food coloring liquid, not gel
  • 2 teaspoons pure vanilla extract
  • 1 tablespoon white vinegar
  • 2 1/2 cups plain cake flour sifted, or all-purpose/plain flour
  • 1 teaspoon baking soda bi-carb soda
  • 1 teaspoon salt
  • 1 cup buttermilk

For the Cream Cheese Frosting:

  • 14 ounces cream cheese not spreadable, at room temperature
  • 1/2 cup unsalted butter at room temperature
  • 2 teaspoons pure vanilla extract
  • 4 cups icing sugar or confectioners sugar
  • 1 tablespoon lemon juice optional, adds a subtle hint of lemon

Instructions

Preparation and Baking

  • Preheat your oven to 350°F (175°C). Grease and flour your 9-inch round cake pans, or line them with parchment paper for easy removal.
  • In a large mixing bowl, cream together 1/2 cup of unsalted butter and 1 1/2 cups of caster sugar until light and fluffy (about 3-5 minutes).
  • Add 2 large eggs one at a time, mixing well after each addition. Then, mix in 1/4 cup of cooking oil until everything is well combined.
  • Stir in 1 tablespoon of unsweetened cocoa powder and 2 1/2 tablespoons of red food coloring until fully combined. The mixture should be a rich red color.
  • Add 2 teaspoons of pure vanilla extract and 1 tablespoon of white vinegar. Mix until fully incorporated.
  • In a separate bowl, sift together 2 1/2 cups of plain cake flour, 1 teaspoon of baking soda, and 1 teaspoon of salt. Gradually add this to the wet mixture, alternating with 1 cup of buttermilk. Begin and end with the flour mixture, mixing until just combined.
  • Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring them to a cooling rack to cool completely.

Making the Frosting and Assembling

  • In a mixing bowl, beat together 14 ounces of cream cheese and 1/2 cup of unsalted butter until smooth. Add 2 teaspoons of pure vanilla extract, and if desired, 1 tablespoon of lemon juice.
  • Gradually mix in 4 cups of icing sugar until the frosting reaches your desired consistency.
  • Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top, then place the second layer on top and frost the top and sides of the cake.
  • Dust with the extra cocoa powder for a beautiful finish.

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Measuring Cups and Spoons
  • Cake Pans
  • Cooling Rack
  • Spatula

Notes

  • Use room temperature ingredients for better mixing and texture.
  • Alternate adding dry ingredients and buttermilk to keep the batter smooth and tender.
  • Store the cake covered in the refrigerator for up to 5 days or freeze layers for up to 3 months.