Red Velvet Cake Classic (Printable version)

Velvety cocoa cake layered with smooth cream cheese frosting, ideal for special occasions and treats.

# What You'll Need:

→ Cake

01 - 2 ½ cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1 teaspoon baking soda
04 - ½ teaspoon salt
05 - 1 ½ cups granulated sugar
06 - 1 cup unsalted butter, softened
07 - 2 large eggs, room temperature
08 - 1 cup buttermilk, room temperature
09 - 2 teaspoons vanilla extract
10 - 1 teaspoon white vinegar
11 - 1 ounce red food coloring
12 - ½ cup vegetable oil

→ Cream Cheese Frosting

13 - 8 ounces cream cheese, softened
14 - ½ cup unsalted butter, softened
15 - 4 cups powdered sugar, sifted
16 - 1 teaspoon vanilla extract
17 - Pinch of salt

# How to Make:

01 - Preheat oven to 350°F. Grease and lightly flour two 9-inch round cake pans.
02 - Sift together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
03 - Beat granulated sugar and softened butter in a large bowl until light and fluffy.
04 - Incorporate eggs one at a time, mixing well after each addition.
05 - Mix in vegetable oil, vanilla extract, and white vinegar until combined.
06 - In a small bowl, combine buttermilk with red food coloring.
07 - Alternately add dry ingredients and buttermilk mixture to the wet ingredients, beginning and ending with dry ingredients. Mix until just combined without overmixing.
08 - Divide batter evenly between prepared pans. Bake for 28 to 30 minutes or until a toothpick inserted in the center comes out clean.
09 - Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
10 - Beat cream cheese and softened butter until smooth and creamy. Gradually add powdered sugar, vanilla extract, and salt, beating until light and fluffy.
11 - Spread frosting between the cooled cake layers, then frost the top and sides evenly.

# Expert Advice:

01 -
  • The cream cheese frosting strikes that perfect balance between tangy and sweet, making each bite feel indulgent without being cloying.
  • This cake stays moist for days, which means it's actually better on day two when the flavors have settled and deepened.
  • It looks showstopping the moment you set it on the table, guaranteed to make people think you spent all day in the kitchen.
02 -
  • Room temperature ingredients matter more here than almost any other cake, cold eggs and cold cream cheese won't incorporate properly and you'll end up with a grainy frosting or dense cake.
  • The vinegar and buttermilk combination is what makes red velvet different from chocolate cake, don't omit either one thinking you can substitute something else, you really can't.
  • Overmixing is the enemy once you add the flour, you want to stop mixing the second you don't see dry streaks anymore.
03 -
  • Make sure your cream cheese and butter are genuinely softened to room temperature, not just slightly cool, otherwise your frosting will be lumpy and grainy no matter how much you beat it.
  • If you want a deeper, more dramatic red, use gel coloring and let the batter sit for five minutes so the color fully develops before you pour it into the pans.
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