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Classic Red Velvet Cake

The Classic Red Velvet Cake is a timeless dessert loved for its striking appearance and unique flavor profile, featuring a rich, moist texture and cream cheese frosting.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Celebration
Servings: 8 servings
Calories: 350kcal

Equipment

  • Mixing Bowl
  • Cake Pans
  • Spatula
  • Wire Rack

Ingredients

Dry Ingredients

  • 2.5 cups All-purpose flour Primary structure-building ingredient.
  • 2 tablespoons Cocoa powder Adds subtle chocolate flavor.
  • 1.5 cups Granulated sugar Sweetens the cake and retains moisture.
  • 1 teaspoon Baking soda Leavening agent for rising.
  • 0.5 teaspoon Salt Enhances flavors.

Wet Ingredients

  • 1 cup Vegetable oil Keeps the cake moist.
  • 1 cup Buttermilk Adds moisture and tanginess.
  • 2 large Eggs Binding agent for structure.
  • 2 tablespoons Red food coloring Gives the cake its iconic hue.
  • 1 teaspoon Vanilla extract Adds aromatic depth.

Frosting Ingredients

  • 8 ounces Cream cheese Rich, tangy frosting base.
  • 0.5 cup Unsalted butter Creates creamy texture.
  • 4 cups Powdered sugar Sweetens and thickens frosting.
  • 2 tablespoons Milk Adjusts frosting consistency.

Instructions

  • Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing them with butter and dusting with flour.
  • In a large mixing bowl, sift together the dry ingredients: flour, cocoa powder, sugar, baking soda, and salt.
  • In a separate bowl, combine the wet ingredients: vegetable oil, buttermilk, eggs, and red food coloring. Whisk until fully incorporated.
  • Gradually add the wet ingredients to the dry mixture, stirring gently until just combined.
  • Add vanilla extract and mix until evenly distributed.
  • Divide the batter evenly between the prepared cake pans and smooth the tops.
  • Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the cakes cool in the pans for about 10 minutes, then invert onto a wire rack to cool completely.
  • Prepare the cream cheese frosting by beating together cream cheese and butter until smooth. Gradually add powdered sugar and mix until fluffy. Adjust with milk if needed.
  • Once the cakes are cool, place one layer on a serving plate and spread frosting on top. Add the second layer and apply a crumb coat.
  • Chill the cake for about 30 minutes, then apply a final layer of frosting and smooth it out.
  • Slice and serve your Classic Red Velvet Cake at room temperature.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze individual slices for up to 3 months.