Delicious Red Velvet Cake (Printable Version)

Rich, tender red velvet layers with subtle cocoa and tangy cream cheese frosting

# What You Need:

→ Cake Batter

01 - 2 1/2 cups all-purpose flour
02 - 1 1/2 cups granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon fine salt
05 - 1 tablespoon unsweetened cocoa powder
06 - 1 1/2 cups vegetable oil
07 - 1 cup buttermilk, room temperature
08 - 2 large eggs, room temperature
09 - 2 tablespoons red food coloring
10 - 1 teaspoon vanilla extract
11 - 1 teaspoon white vinegar

→ Cream Cheese Frosting

12 - 8 oz cream cheese, softened
13 - 1/2 cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - Pinch of salt

# How To Make:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
02 - In a medium bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
03 - In a large bowl, whisk together oil, buttermilk, eggs, food coloring, vanilla, and vinegar until well combined.
04 - Gradually add the dry ingredients to the wet ingredients, mixing just until smooth.
05 - Divide the batter evenly between prepared cake pans.
06 - Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
08 - Beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla and salt. Beat until light and fluffy.
09 - Place one cake layer on a serving plate. Spread a layer of frosting on top. Place the second layer over the first and frost the top and sides.
10 - Chill for 30 minutes before slicing for clean cuts.

# Expert Advice:

01 -
  • The texture is impossibly moist without being heavy or dense
  • The cream cheese frosting-to-cake ratio is basically perfect
  • It looks stunning but comes together faster than most fancy cakes
02 -
  • Cold ingredients will not properly emulsify and can create a weird texture
  • Overmixing the batter makes the cake tough instead of tender
  • The vinegar is not optional, it creates the chemical reaction for that signature velvet crumb
03 -
  • If you do not have buttermilk, mix one cup milk with one tablespoon lemon juice and let it sit five minutes
  • The cakes are done when they spring back lightly when touched in the center
  • Room temperature frosting spreads much more smoothly than cold

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