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Classic Red Velvet Cake

Classic Red Velvet Cake
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A timeless American dessert with roots in the Victorian Era, the Classic Red Velvet Cake is known for its rich red hue, moist texture, and light cocoa flavor. Paired with silky cream cheese frosting, it’s an elegant cake perfect for weddings, holidays, and celebrations. Every bite balances subtle chocolate, vanilla sweetness, and tangy buttermilk for a truly decadent treat.

Ingredients

For the Cake:

  • 2 ½ cups (315g) all-purpose flour

  • 1 ½ cups (300g) granulated sugar

  • 1 tsp baking soda

  • 1 tsp baking powder

  • 1 tsp salt

  • 2 tbsp unsweetened cocoa powder

  • 1 ½ cups (360ml) vegetable oil

  • 1 cup (240ml) buttermilk, room temperature

  • 2 large eggs, room temperature

  • 2 tbsp red food coloring (liquid or gel)

  • 1 tsp vanilla extract

  • 1 tsp white vinegar

For the Cream Cheese Frosting:

  • 16 oz (450g) cream cheese, softened

  • ½ cup (115g) unsalted butter, softened

  • 4 cups (480g) powdered sugar, sifted

  • 2 tsp vanilla extract

Instructions

  • Preheat the oven: Set oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

  • Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cocoa powder.

  • Combine wet ingredients: In another bowl, whisk oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth.

  • Make the batter: Gradually mix wet ingredients into dry ingredients until just combined. Avoid overmixing.

  • Bake: Divide batter evenly between pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

  • Cool: Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

  • Prepare frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, mixing until smooth.

  • Assemble: Level the cake layers if needed. Spread frosting between layers and over the top and sides.

  • Decorate: Finish with piped borders, cake crumbs, or fresh flowers for an elegant touch.

  • Serve & enjoy!

Notes

  • For a natural red hue, substitute beet juice or puree for food coloring.

  • Chill the cake for 20 minutes before slicing for cleaner cuts.

  • Frosting too thin? Chill it briefly before spreading. Too thick? Add a teaspoon of milk.

  • Red velvet cupcakes: Reduce baking time to 18–20 minutes.

Find it online: https://bon-recipe.com/classic-red-velvet-cake/