Description
This classic Red Velvet Cake recipe features moist, tender layers of cocoa-infused red velvet cake paired with a rich and creamy homemade cream cheese frosting. Perfect for celebrations or a special treat, this cake combines the subtle tang of buttermilk with the vibrant color of red food coloring to create an irresistible dessert that is both visually stunning and deliciously satisfying.
Ingredients
Scale
Cake Ingredients
- 2 ¼ cups all-purpose flour
- 3 tbsp cornstarch
- 2 tbsp cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 6 tbsp unsalted butter
- ¾ cup vegetable oil
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1 ½ tsp white vinegar
- 3 tbsp red liquid food coloring
- 1 cup buttermilk
Cream Cheese Frosting Ingredients
- 1 cup unsalted butter
- 4 ½ cups powdered sugar
- 1 ½ cups cold cream cheese
- 1 ½ tsp vanilla extract
- 1 ½ tbsp fresh lemon juice
Instructions
- Preheat and prepare pans: Preheat your oven to 170°C (340°F). Grease and line two 8-inch round cake pans with parchment paper to ensure the cakes release easily after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cornstarch, cocoa powder, baking soda, baking powder, and salt until fully combined. Set aside.
- Cream butter, oil, and sugar: In another large bowl, beat the unsalted butter, vegetable oil, and granulated sugar together using an electric mixer until the mixture is light, fluffy, and creamy.
- Add eggs and flavorings: Incorporate the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, white vinegar, and red liquid food coloring until fully blended.
- Combine dry ingredients and buttermilk – Part 1: Add half of the dry ingredient mixture to the wet ingredients, followed by ½ cup of buttermilk. Mix gently to combine, taking care not to overmix to maintain a tender crumb.
- Combine dry ingredients and buttermilk – Part 2: Add the remaining dry ingredients and the remaining ½ cup buttermilk. Mix just until all ingredients are incorporated and the batter is smooth.
- Divide and bake: Evenly divide the cake batter between the prepared pans. Place them in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Cool cakes: Remove the cakes from the oven and allow them to cool completely in the pans before removing and frosting.
- Prepare cream cheese frosting – Beat butter: In a large mixing bowl, beat the unsalted butter until it becomes light and creamy.
- Add powdered sugar: Gradually add the powdered sugar in batches, mixing on low speed to prevent it from flying out of the bowl, until fully incorporated.
- Add cream cheese and flavorings: Add the cold cream cheese, vanilla extract, and fresh lemon juice to the butter and sugar mixture.
- Beat until smooth: Continue beating until the frosting is smooth, creamy, and spreadable. If needed, chill briefly to firm up the frosting before using.
- Assemble the cake – Layer one: Place one cooled cake layer on a serving stand or plate and spread a generous layer of frosting evenly on top.
- Add second layer and frost: Place the second cake layer on top and frost the top and sides of the cake with the remaining cream cheese frosting, smoothing it out for a polished finish.
- Decorate and serve: Decorate the cake as desired—using sprinkles, cake crumbs, or chocolate shavings—and slice to serve immediately or refrigerate until ready to enjoy.
Notes
- Ensure all ingredients, especially the butter and cream cheese, are at room temperature before mixing for best texture.
- Be careful not to overmix the batter once dry ingredients are added to keep the cake tender.
- If red liquid food coloring is unavailable, gel food coloring can be used as an alternative.
- Allow cakes to cool completely before frosting to prevent the frosting from melting or sliding off.
- This cake can be stored covered in the refrigerator for up to 3 days.
- Bring refrigerated cake sections to room temperature before serving for optimal flavor and texture.
