Red Velvet Cake Recipe

Preheat and Prepare Pans

Preheat the 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 the flour, sugar, cocoa powder, baking soda, and salt until well combined.

Mix Wet Ingredients

In another large bowl, beat together the eggs, vegetable oil, buttermilk, sour cream, vinegar, vanilla extract, and red food coloring until smooth and fully combined.

Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients, mixing just until the batter is smooth and no lumps remain. Do not overmix.

Bake the Cakes

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

Cool

Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.

Beat Cream Cheese and Butter

In a large mixing bowl, beat the softened cream cheese and butter together on medium speed until creamy and smooth, about 2–3 minutes.

Add Sugar and Vanilla

Gradually add the sifted powdered sugar, beating on low speed until combined, then increase to medium-high and beat until fluffy. Add the vanilla bean paste, heavy cream, and salt, and beat for another 1–2 minutes until light and spreadable.

Frost the Cake

Place one cake layer on a serving plate. Spread a thick layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake evenly with the remaining frosting.

Add White Chocolate Curls

Sprinkle white chocolate curls generously over the top of the cake and press some gently onto the sides if desired.