Red Velvet Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper; grease the parchment as well and lightly flour the pans.

Whisk the dry ingredients: in a large bowl, sift or whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. Set aside.

Combine sugar and wet ingredients: in the bowl of a stand mixer fitted with the paddle (or a large mixing bowl with a hand mixer), add the granulated sugar and vegetable oil. Mix on medium speed until just combined, about 30 seconds.

Add eggs, buttermilk and flavor: add the eggs one at a time, mixing about 20–30 seconds after each addition until incorporated. Add the buttermilk, vanilla extract, and distilled white vinegar and mix until blended, scraping down the bowl as needed.

Add food coloring: add the red food coloring (start with 2 tablespoons of liquid or equivalent gel) and mix until the batter is a uniform deep red. Adjust with an extra 1/2 tablespoon if you want a brighter color.

Combine wet and dry: with the mixer on low speed, add the dry ingredients in three additions, mixing until just combined after each addition. Do not overmix; stop when no streaks of flour remain.

Divide batter and bake: divide the batter evenly between the prepared pans (use a kitchen scale or measure about 3 cups batter per pan). Smooth the tops with a spatula. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.

Cool: let the cakes cool in the pans on a wire rack for 10–15 minutes. Run a thin knife around the edges, then invert the cakes onto the rack, remove parchment, and invert again so the cakes are right-side up. Allow to cool completely (about 1 hour) before frosting. Reserve any trimmed crumbs for decoration.

Bring dairy to room temperature: ensure the cream cheese and butter are fully softened to room temperature so they combine smoothly (about 30–60 minutes out of the fridge).

Beat butter and cream cheese: in a large bowl or stand mixer fitted with the paddle, beat the softened cream cheese and softened butter on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl.

Add sugar and flavor: reduce speed to low and gradually add the confectioners' sugar, 1 cup at a time, mixing until incorporated. After all sugar is added, increase speed to medium and beat until the frosting is smooth and spreadable, about 1–2 minutes. Add vanilla extract and a pinch of fine salt; mix briefly to combine. Taste and adjust salt/sweetness as desired.

If frosting is too soft, chill 10–15 minutes; if too stiff, add 1 teaspoon of milk at a time until desired consistency is reached.

Level cakes if needed: if the cake tops domed during baking, use a serrated knife to level them so layers stack evenly. Reserve trimmed crumbs for decoration.

Crumb coat: place one cake layer on your cake plate or turntable. Spread about 1 to 1 1/2 cups of cream cheese frosting evenly over the top to the edge. Place the second layer on top and apply a thin layer of frosting over the entire cake (crumb coat) to seal in crumbs. Chill the crumb-coated cake in the refrigerator for 15–30 minutes to set.

Final frosting: apply the remaining frosting in an even layer over the top and sides using an offset spatula. Smooth or create texture as desired.

Decorate: press reserved cake crumbs onto the sides or top for a classic red-velvet finish, and garnish with fresh berries or chocolate shavings if using.

Chill and serve: refrigerate the finished cake for at least 30 minutes to set the frosting before slicing. Bring to room temperature for 20–30 minutes before serving for the best texture. Store leftovers covered in the refrigerator for up to 4 days.