Description
This classic Red Velvet Cake is moist, tender, and perfectly balanced with a subtle cocoa flavor and tangy buttermilk. Topped with rich cream cheese frosting, it’s a festive showstopper for any occasion.
Ingredients
- 12 tablespoons unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 ounce red liquid food color
- 2 tablespoons natural unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup full-fat buttermilk, well-shaken
- 2 ¼ cups cake flour
- 1 tablespoon white vinegar
- 1 ¼ teaspoons baking soda
- 12 ounces cream cheese, room temperature
- 12 tablespoons unsalted butter, room temperature (for icing)
- 24 ounces powdered sugar
- Pinch of salt (for icing)
- 1 ½ teaspoons vanilla extract (for icing)
Instructions
- Preheat oven to 350°F (177°C) and grease and flour three 8-inch cake pans.
- Cream butter and sugar until light and fluffy. Add eggs one at a time, mixing just until combined.
- In a small bowl, whisk red food coloring, cocoa powder, salt, and vanilla extract until smooth. Mix into butter-sugar mixture.
- Alternate adding buttermilk and flour in thirds, mixing on low and scraping the bowl between additions. Do not overmix.
- Combine vinegar and baking soda in a cup until it fizzes. Gently fold into the batter.
- Divide batter evenly among pans. Bake for 18–20 minutes or until a toothpick inserted comes out clean or with moist crumbs.
- Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- To make the icing, beat cream cheese and butter until smooth. Add powdered sugar and beat until fluffy. Mix in salt and vanilla until creamy and spreadable.
- Assemble cake with 2 cups of frosting between each layer. Frost outside and refrigerate until serving.
Notes
- For cupcakes, bake for 16–18 minutes instead of using cake pans.
- Use two 9-inch pans if preferred—adjust baking time accordingly.
- Decorate with rosemary and sugared cranberries for a festive touch.
- Use beet juice as a natural food coloring alternative.
- Bring cake to room temperature before serving to enhance flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 45g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
