Red Velvet Cake
This Red Velvet Cake features three soft, buttery layers with a hint of cocoa, vibrant red color, and a tangy cream cheese frosting. Finished with a smooth, clean finish and a sprinkle of cake crumbs for a classic touch.
Servings 14 servings
Calories 640kcal
Ingredients
Red Velvet Cake Batter
- 2½ cups all-purpose flour 318g
- 2 tbsp unsweetened cocoa powder (not Dutch-process) 15g
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups granulated sugar 300g
- ½ cup light brown sugar 110g
- 1 cup unsalted butter, softened 226g
- 3 large eggs room temperature
- 1 cup buttermilk 240ml, room temperature
- 2 tsp vanilla extract
- 1 tbsp white vinegar
- 1 tbsp red gel food coloring
Cream Cheese Frosting
- 1½ cups unsalted butter, softened 340g
- 16 oz full-fat cream cheese, softened 454g
- 5 –6 cups 625-750g powdered sugar, sifted
- 2 tsp vanilla extract
- pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment.
- In a medium bowl, sift together flour, cocoa, baking soda, and salt.
- In a large bowl or stand mixer, cream butter and both sugars on medium-high speed until light and fluffy (3–4 min).
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla, vinegar, and red food coloring.
- On low speed, alternate adding dry ingredients and buttermilk: ⅓ flour mix followed by ½ buttermilk, then another ⅓ flour, the remaining buttermilk , and finally the remaining flour.
- Mix just until combined. Do not overmix.
- Divide batter evenly between pans. Tap each pan on the counter to release bubbles.
- Bake 25–30 min, or until a toothpick comes out clean from the center.
- Cool in pans 10 min, then turn out onto racks to cool completely.
Cream Cheese Frosting
- Beat butter alone until light and fluffy (2–3 min).
- Add the cream cheese and and beat until smooth.
- Gradually add powdered sugar, 1 cup at a time, until 5 cups have been added. Continue to add more only if needed for the consistency. If the frosting is too soft, you add more powdered sugar. If the frosting is too stiff, add milk or heavy cream only 1 tsp at a time, mixing until you achieve the proper consistency.
To Assemble
- Level cakes if needed.
- Place a cake layer on a cake plate.
- Spread about ¾ cup frosting on the cake. Then, place a cake layer on top.
- Repeat with the remaining cake.
- Spread a thin layer of frosting around the sides and on top of the cake. Smooth it out. Cover the frosting with plastic so it doesn’t dry out.
- Chill the cake for 15–30 min.
- Remove from the fridge and apply a thicker layer of frosting over the cake, using a bench scraper or offset spatula to smooth it out.
- When I leveled the cakes, I saved the crumbs, then I sprinkled them on top of the cake. The crumbs were very soft and moist, so I had to dry them out in the 200F oven for about 40 minutes in order to be able to make lose crumbs.
- Place the cake in the fridge for at least 1 hour before slicing and serving.
Notes
Cake layers: if not assembling the cake on the same day, wrap each layer individually in plastic and keep in the freezer. This helps the cake stay moist.
Food coloring: Use gel food coloring rather than liquid. It produces a deeper red without thinning the batter.
Cocoa: Use natural cocoa powder, not Dutch-processed. The acid in natural cocoa also helps with the cake's rise and color.
Frosting: Keep the frosting cool. If it becomes too soft while assembling, chill briefly before continuing. Red velvet is notorious for sliding layers if the frosting is too warm.
Decorating: Use a turntable and offset spatula or bench scraper for smooth sides. This makes a big difference in achieving a professional finish without streaks or lumps.
Storage: Store leftovers in the fridge. Because of the cream cheese frosting, always refrigerate. Well-wrapped, the cake keeps moist for 4–5 days.
Nutrition
Serving: 1slice | Calories: 640kcal