Classic Red Velvet Cake
A delicious and moist red velvet cake topped with a creamy cream cheese frosting. Perfect for any celebration.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp unsweetened cocoa powder
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 cup buttermilk
- 2 tsp vanilla extract
- 1 tbsp red food coloring
- 1 tsp white vinegar
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Add the buttermilk, vanilla extract, and red food coloring to the creamed mixture. Mix until combined.
- Gradually add the dry ingredients to the wet mixture. Stir in the vinegar and mix until the batter is smooth.
- Divide the batter between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
Frosting
- Beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, beating until fluffy.
- Once the cakes are cool, spread frosting between the layers and over the top and sides of the cake.
Serving
- Slice the cake and serve to your guests. Enjoy the moist and flavorful cake with creamy frosting.
Storage
- Store the cake in the refrigerator for up to 3 days. Let it come to room temperature before serving.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter. Avoid overmixing to keep the cake light. Measure ingredients accurately for best results. Ingredient Substitutions: Gluten-free flour can be used as a substitute. How to Serve: Serve chilled for a refreshing taste. Storage & Freshness: Store covered in the fridge for up to 3 days. Make-Ahead Tips: Cakes can be baked a day ahead and stored in the fridge.