Red Velvet Cake Recipe

Prepare and Preheat

Preheat oven to 350°F (175°C). Grease and flour two 8-inch (or one 9x13) cake pans and line the bottoms with parchment. Set aside.

Sift together dry ingredients: In a medium bowl whisk or sift the all-purpose flour, cocoa powder, baking soda, and salt until uniformly combined. Set aside.

Combine sugar and wet fats: In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), add granulated sugar and vegetable oil. Beat on medium speed for about 1 minute to combine.

Add eggs and flavorings: Add the two large eggs one at a time, mixing about 20–30 seconds after each until incorporated. Mix in the vanilla extract and red food coloring until batter is evenly tinted.

Alternate wet and dry with buttermilk: With the mixer on low, add one-third of the dry flour mixture and mix until just combined. Add half the buttermilk, mix briefly, then add another third of the dry mixture, the remaining buttermilk, and finally the last of the dry mixture. Scrape the bowl as needed. Do not overmix; stop when no streaks of flour remain.

Activate baking soda: In a small bowl or cup combine the distilled white vinegar with the baking soda (if you prefer to bloom it separately) — note: if baking soda was already mixed into dry ingredients this step is optional. Quickly fold the fizzing mixture into the batter by hand to incorporate fully. This gives extra lift and the classic red velvet reaction.

Divide and bake: Divide batter evenly between prepared pans (use a scale or eyeball for evenness). Smooth tops and bake on the center oven rack for 25–30 minutes for 8-inch pans, or 30–35 minutes for a 9x13, until a toothpick inserted in the center comes out with a few moist crumbs but not raw batter.

Cool: Let cakes cool in pans on a wire rack 10–15 minutes. Run a knife around edges, invert onto racks, remove parchment, and cool completely to room temperature before frosting (important to prevent melted frosting). If baking a single sheet, cool completely then level if necessary.

Soften and combine: Ensure cream cheese and butter are at room temperature. In a mixing bowl, beat the softened cream cheese and softened unsalted butter together on medium speed until smooth and homogenous, about 2–3 minutes.

Add vanilla and salt: Mix in the vanilla extract and fine salt until incorporated.

Add powdered sugar: Reduce mixer speed to low and gradually add the confectioners' sugar, 1 cup at a time, mixing until combined after each addition to avoid a powder cloud. Once all sugar is added, increase speed to medium and beat until smooth and spreadable, about 1–2 minutes. If frosting is too thin, add up to 1/2 cup more powdered sugar. If too stiff, add 1–2 tsp milk.

Chill briefly if needed: If the frosting is very soft from warm kitchen temperatures, chill 15–20 minutes to firm slightly before assembly so it holds shape.

Level and layer: If cake domes have formed, level the tops with a serrated knife. Place the first cake layer on a serving plate or cake board. Spread about 1/3 of the frosting evenly over the top of the first layer using an offset spatula.

Stack and crumb coat: Place the second cake layer on top and apply a thin crumb coat (a light layer of frosting that traps crumbs). Chill the cake 15–20 minutes to set the crumb coat.

Final coat: Apply the remaining frosting evenly over the top and sides of the chilled cake. Smooth with an offset spatula or bench scraper for clean lines.

Decorate: Press reserved cake crumbs around the sides or sprinkle on top if desired. Optionally sprinkle chopped toasted pecans or walnuts around the base or on the top edge. Refrigerate 30 minutes to set before serving for cleaner slices.

Serve and store: Slice with a sharp knife (wipe between cuts for neat slices). Store leftover cake covered in the refrigerator for up to 4 days because of the cream cheese frosting. Bring slices to near room temperature (15–20 minutes) before serving for best flavor and texture.