Name: Red Velvet Cake
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 12 servings
Ingredients: 2.5 cups Cake Flour; 2 tbsp Unsweetened Cocoa Powder; 1 tsp Baking Soda; 1 tsp Salt; 1.5 cups Granulated Sugar; 1.5 cups Vegetable Oil; 2 pieces Large Eggs; 1 fl oz Red Food Coloring; 1 tsp Vanilla Extract; 1 cup Buttermilk; 1 tsp White Distilled Vinegar; 16 oz Cream Cheese (Softened); 0.5 cup Unsalted Butter (Softened); 4 cups Confectioners Sugar

Desserts

Red Velvet Cake

This iconic Southern classic features a delicate balance of cocoa and buttermilk, resulting in a velvety crumb that practically melts in your mouth. Crowned with a thick, luscious cream cheese frosting, it is the ultimate showstopper for any celebration or holiday table.

Prep

30m

Cook

35m

Serves

Calories

550kcal

Qty	Ingredient
2.5 cups 310 g	Cake Flour
2 tbsp 15 g	Unsweetened Cocoa Powder
1 tsp 5 g	Baking Soda
1 tsp 5 g	Salt
1.5 cups 300 g	Granulated Sugar
1.5 cups 350 ml	Vegetable Oil
2 pieces 100 g	Large Eggs
1 fl oz 28 ml	Red Food Coloring
1 tsp 5 ml	Vanilla Extract
1 cup 240 ml	Buttermilk
1 tsp 5 ml	White Distilled Vinegar
16 oz 450 g	Cream Cheese (Softened)
0.5 cup 115 g	Unsalted Butter (Softened)
4 cups 480 g	Confectioners Sugar

2 Method

Step 1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans with butter and a dusting of flour.

Step 2. In a medium bowl, sift together the cake flour, cocoa powder, baking soda, and salt. Set aside.

Step 3. In a large mixing bowl, beat the sugar and vegetable oil together until combined. Add eggs one at a time, beating well after each addition.

Step 4. Mix in the red food coloring and vanilla extract. Be careful not to splash the red dye on your clothes!

Step 5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients.

Step 6. Stir in the white vinegar last, ensuring the batter is smooth and vibrant.

Step 7. Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 8. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Step 9. For the frosting, beat the cream cheese and butter until smooth. Gradually add confectioners sugar and vanilla, beating until light and fluffy.

Step 10. Once the cakes are completely cold, frost the top of one layer, place the second layer on top, and cover the entire cake with the remaining frosting.

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Use gel food coloring for a more intense red color without altering the liquid ratios of the batter.
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Ensure your buttermilk, eggs, and butter are at room temperature to prevent the batter from curdling.
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If you don't have buttermilk, add 1 tablespoon of lemon juice to 1 cup of whole milk and let it sit for 5 minutes.
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Don't overmix the batter after adding the flour; stir just until combined to keep the cake tender.

? FAQ

What gives Red Velvet Cake its unique flavor?

The flavor comes from the chemical reaction between the cocoa powder, vinegar, and buttermilk, which creates a subtle tang and a soft, velvety texture.

Can I use natural food coloring?

Yes, you can use beet powder or concentrated beet juice, but the color may turn more brownish than bright red during baking due to pH levels.

How should I store this cake?

Because of the cream cheese frosting, this cake must be stored in the refrigerator. It will stay fresh for up to 5 days when covered.

Why is my Red Velvet Cake dry?

Dryness is usually caused by over-baking or using too much flour. Ensure you measure the flour using the spoon-and-level method rather than scooping directly with the cup.