Red Velvet Cake
A soft, moist, and fluffy red velvet cake layered with rich cream cheese frosting. Perfect for birthdays, celebrations, and special occasions.
Ingredients
Dry Ingredients
- 3 cups 360g cake flour, spooned and leveled
- 1 tsp baking soda
- 2 Tbsp 10g natural unsweetened cocoa powder
- ½ tsp salt
Wet Ingredients
- ½ cup 113g unsalted butter, softened
- 2 cups 400g granulated sugar
- 1 cup 240ml vegetable or canola oil
- 4 large eggs room temperature and separated
- 1 Tbsp vanilla extract
- 1½ tsp white vinegar
- 1 –2 Tbsp red food coloring gel preferred
- 1 cup 240ml buttermilk, room temperature
Cream Cheese Frosting
- 16 oz 452g full-fat cream cheese, softened
- ¾ cup 170g unsalted butter, softened
- 5 cups 600g powdered sugar, sifted
- 1½ tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (177°C). Grease and line two 9-inch cake pans with parchment paper.
- Whisk flour, baking soda, cocoa powder, and salt in a bowl. Set aside.
- Beat butter and sugar until light and fluffy. Add egg yolks one by one, then mix in vanilla and vinegar.
- Add oil and mix until smooth. Add red food coloring and blend well.
- Add dry ingredients and buttermilk alternately, starting and ending with dry ingredients. Do not overmix.
- Whip egg whites to stiff peaks and gently fold into batter.
- Divide batter into pans and bake for 28–32 minutes or until a toothpick comes out clean.
- Cool in pans for 15 minutes, then transfer to a rack and cool completely.
- Make frosting by beating cream cheese and butter until smooth. Add sugar, vanilla, and salt and beat until fluffy.
- Assemble cake, frost evenly, chill for 30 minutes, then slice and serve.
Notes
- Always use room-temperature ingredients for a smooth batter.
- Do not skip vinegar it helps with rise and texture.
- Use gel food coloring for a deep red color without thinning the batter.
- Do not overbake or the cake will turn dry.
- Chill before slicing for clean, bakery-style layers.
- Cake tastes even better the next day after flavors settle.