Name: Red Velvet Cake with Cream Cheese Frosting Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: Baking Spray for the pans; 2 1/2 cups all-purpose flour; 1 1/2 cups white granulated sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/3 cup unsweetened cocoa powder; 2 large eggs (at room temperature); 1 1/2 cups vegetable oil; 1 cup buttermilk (room temperature); 1 teaspoon white distilled vinegar; 1 teaspoon vanilla extract; 1 teaspoon red gel food coloring (or 2 tablespoons regular food coloring); Use your preferred cream cheese frosting recipe or prepare according to directions (typically includes cream cheese, butter, powdered sugar, vanilla extract)

Ingredients

Baking spray for the pans

2 1/2 cups all-purpose flour

1 1/2 cups white granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup unsweetened cocoa powder

2 large eggs (at room temperature)

1 1/2 cups vegetable oil

1 cup buttermilk (room temperature)

1 teaspoon white distilled vinegar

1 teaspoon vanilla extract

1 teaspoon red gel food coloring (or 2 tablespoons regular food coloring)

Cream Cheese Frosting (prepared separately)

Instructions

Step 1: Preheat your oven to 350 degrees F. Prepare two 8-inch cake pans by spraying them with baking spray, covering the bottoms with parchment paper, and spraying again. For thinner layers, use three pans instead. Set aside.

Step 2: In a medium bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, salt, and cocoa powder until evenly combined.

Step 3: In a large bowl, add the eggs, vegetable oil, buttermilk, vinegar, vanilla extract, and red food coloring. Using a mixer on medium speed, whisk until fully combined.

Step 4: Reduce the mixer speed to low and gradually add the dry ingredient mixture. Stop to scrape the bowl sides and bottom occasionally. Mix just until the batter is fully combined.

Step 5: Divide the batter evenly between the prepared pans.

Step 6: Bake the cakes for about 30 minutes, rotating the pans halfway through, until a toothpick inserted in the center comes out clean.

Step 7: Remove the cakes from the oven and run a knife around the edges to loosen them. Let the cakes cool in the pans for 20-30 minutes, then invert onto a plate and re-invert onto a cooling rack, rounded side up. Cool completely.

Step 8: Prepare the cream cheese frosting according to your recipe or package directions.

Step 9: Level the cake layers by slicing off the tops with a serrated knife or cake leveler. Crush the trimmed pieces into crumbs for garnish.

Step 10: Spread 1/4 cup of frosting on your cake stand or serving plate to secure the bottom layer. Place the first cake layer on top.

Step 11: Spread about 1 cup of frosting evenly over the first layer to create a 1/2-inch thick layer.

Step 12: Add the next cake layer and repeat the frosting process. Cover the whole cake with the remaining frosting.

Step 13: Press the cake crumbs onto the sides and edges of the frosted cake for decoration.

Step 14: Refrigerate the cake for at least 3 hours or, ideally, overnight before serving.

Tips & Variations

Use red gel food coloring for a deeper, more vibrant red without adding extra liquid.

For a lighter cake, substitute half the vegetable oil with applesauce.

Try adding a teaspoon of espresso powder to intensify the cocoa flavor.

If you prefer a tangier frosting, add a teaspoon of lemon juice to the cream cheese frosting.

Ensure all ingredients are at room temperature for a smoother batter and even baking.

FAQs

Can I use regular food coloring instead of gel?

Yes, but you may need to use about twice as much regular food coloring to achieve a vibrant red color. Keep in mind that this adds extra liquid to the batter, which may slightly change the texture.

Can I make this cake gluten-free?

To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure to check the blend includes xanthan gum or add it separately to help maintain the cake’s structure.