Red Velvet Recipe

Preheat and prepare pans

Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment; lightly dust with flour or use nonstick spray.

Whisk dry ingredients

In a large bowl, sift or whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and fine salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk the buttermilk, neutral oil, eggs, distilled white vinegar, vanilla extract, and red gel food coloring until smooth and uniformly colored.

Mix batter

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or use a handheld mixer on low speed just until combined and no streaks of flour remain. Do not overmix to keep sponge tender.

Divide and bake

Divide batter evenly between the prepared pans (use a kitchen scale for accuracy, about half each). Smooth the tops with an offset spatula. Bake in the preheated oven 22–28 minutes, rotating halfway, until a toothpick inserted into the centers comes out with a few moist crumbs.

Cool

Let cakes cool in pans on a wire rack for 10 minutes. Run a thin knife around the pan edges, invert onto the rack, remove parchment, then allow to cool completely (about 1 hour) before frosting.

Soften and beat dairy

Ensure cream cheese and butter are at room temperature. In a large bowl, beat the softened cream cheese and unsalted butter together on medium speed until smooth and fully combined, about 2–3 minutes.

Add flavor

Scrape down the bowl, then add the lemon zest, lemon juice, vanilla extract, and fine salt. Beat briefly to incorporate.

Incorporate sugar

On low speed, gradually add the confectioners' sugar in two or three additions to avoid a cloud of sugar; increase speed to medium-low and beat until smooth and spreadable, about 1–2 minutes. Taste and adjust lemon or salt if needed.

Chill if necessary

If the frosting is too soft to spread, refrigerate for 15–20 minutes, then re-whip briefly to reach a smooth consistency that holds shape but remains pipeable.

Assemble cake

Place one cooled cake layer on a serving plate or cake board. Spread about one-third of the frosting evenly over the top. Place the second layer on top and use the remaining frosting to crumb-coat the cake, chill 15 minutes, then finish with a smooth final coat or decorative piping. Garnish with extra lemon zest or reserved cake crumbs if desired.

Serve and store

Refrigerate the frosted cake for at least 30 minutes to set the frosting. Slice and serve chilled or at cool room temperature. Store leftovers covered in the refrigerator for up to 4 days; bring slices to room temperature 20–30 minutes before serving if preferred.