Red Velvet Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans (or line with parchment rounds). Set aside.

Whisk the dry ingredients: In a medium bowl, sift or whisk together 2.5 cups all-purpose flour, 1.5 cups granulated sugar, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, and 1 teaspoon fine salt until evenly combined.

Combine wet ingredients: In a large mixing bowl or the bowl of a stand mixer, whisk together 1 cup vegetable oil and 2 large eggs until smooth. Add 1 cup buttermilk, 2 teaspoons vanilla extract, 1 tablespoon white vinegar, and 2 tablespoons red food coloring. Whisk until fully combined and the mixture is uniformly red.

Incorporate dry into wet: Gradually add the dry ingredients to the wet mixture in two additions, mixing on low speed (or stirring with a rubber spatula) just until combined after each addition. Scrape down the bowl so there are no streaks of flour. Do not overmix.

Divide batter and bake: Divide the batter evenly between the prepared pans (about 2 cups batter per 8-inch pan). Smooth the tops with an offset spatula. Bake in the preheated oven for 25–30 minutes, rotating the pans halfway through, until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter.

Cool: Remove pans from oven and allow cakes to cool in the pans on a wire rack for 10 minutes. Run a thin knife around the edges, then invert cakes onto the rack, remove parchment, and let cool completely (about 1 hour) before frosting. Reserve any trimmed crumbs for garnish if desired.

Beat butter and cream cheese: In a large bowl or stand mixer fitted with the paddle attachment, beat 1/2 cup softened unsalted butter and 8 ounces softened cream cheese on medium speed until creamy and smooth, about 2 minutes.

Add powdered sugar and flavoring: Gradually add 3 cups confectioners' sugar, 1 teaspoon vanilla extract, and 1/4 teaspoon fine salt. Start on low speed to avoid a sugar cloud, then increase to medium-high and beat until the frosting is smooth, light, and spreadable, about 2–3 minutes. If frosting is too thin, add up to 1/2 cup more powdered sugar; if too thick, add 1 teaspoon milk at a time until desired consistency is reached.

Chill briefly if needed: If the frosting is too soft to spread, chill in the refrigerator for 15–20 minutes, then re-whip briefly before using.

Level and fill: If cake tops are domed, level them with a serrated knife to create flat layers. Place the first cake layer on a serving plate or cake board. Spread about one-third of the frosting evenly over the top of the first layer (about 1 to 1 1/2 cups).

Stack and crumb coat: Place the second cake layer on top. Apply a thin crumb coat (a light layer of frosting covering the entire cake) using about 1/2 cup frosting to trap crumbs. Chill the crumb-coated cake in the refrigerator for 15–20 minutes to set the coat.

Final frost and finish: Apply the remaining frosting to the chilled cake, smoothing the sides and top with an offset spatula. Use the reserved cake crumbs or crushed pecans to press gently around the base or onto the sides/top as a garnish, if desired.

Serve and store: Let the frosted cake rest at room temperature for 30 minutes before slicing for the best texture. Store leftover cake covered in the refrigerator for up to 4 days (bring to room temperature before serving for best flavor).