Red Velvet Cake Recipe
A soft, moist red velvet cake made with cocoa powder, buttermilk, and a tangy cream cheese frosting for the perfect balance of flavor and texture.
Equipment
- 1 Mixing bowl Large
Ingredients
Cake Batter
- 12 tablespoons unsalted butter room temperature
- 1 ½ cups granulated sugar
- 2 eggs
- 1 ounce red liquid food color not icing gel food color
- 2 tablespoons cocoa powder natural, unsweetened
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup buttermilk well shaken
- 2 ¼ cups cake flour
- 1 tablespoon white vinegar
- 1 ¼ teaspoons baking soda
Frosting
- 12 ounces cream cheese room temperature
- 12 tablespoons unsalted butter room temperature
- 24 ounces powdered sugar
- 1 pinch salt
- 1 ½ teaspoons vanilla
Instructions
Instructions
- Preheat your oven to 350°F. Grease and flour your bundt or wreath cake pan well so the cake slides right out once baked.
- Cream together your butter and granulated sugar in a big bowl until it’s light and fluffy.
- Add eggs one by one and beat well after each.
- Mix red food color with cocoa powder and vanilla, then add to batter.
- Whisk cake flour and salt, then alternately combine with buttermilk into batter starting and ending with flour.
- Combine vinegar and baking soda, then fold into batter gently.
- Pour into prepared pan and smooth the top.
- Bake for 30–35 minutes until a toothpick comes out clean. Cool 10 minutes in pan, then remove to wire rack to cool completely.
Notes
Store covered at room temp for 2 days or refrigerate up to 3 days. Freeze slices for up to 3 months wrapped tightly.