Red Velvet Cake Recipe
Make Red Velvet Cake Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Batter
Cream Cheese Frosting
Finishing
Method
Cake Batter
- 1
Prepare oven and pans
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with 1 tablespoon unsalted butter, then dust lightly with 1 teaspoon cocoa powder, tapping out excess.
- 2
Mix dry ingredients
In a large bowl, whisk together 2.5 cups all-purpose flour, 1.75 cups granulated sugar, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined.
- 3
Mix wet ingredients
In a separate bowl or large measuring cup, whisk 1 cup vegetable oil, 1 cup buttermilk, 2 eggs, 1 teaspoon white vinegar, 2 teaspoons vanilla extract and 2 tablespoons red food coloring until smooth and evenly colored.
- 4
Combine wet and dry
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined and no streaks of flour remain. Do not overmix—some small lumps are OK.
- 5
Divide and bake
Divide batter evenly between the two prepared pans (use a scale or estimated 2 cups batter per pan). Smooth the tops with a spatula. Bake on the center rack for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- 6
Cool
Let cakes cool in pans on a wire rack for 10 minutes. Run a knife around the edges, invert cakes onto the rack, remove parchment if used, then invert again to cool completely right-side-up. Cool completely before frosting (about 1–2 hours).
Cream Cheese Frosting
- 7
Soften and beat
In a large bowl using a hand mixer or in a stand mixer fitted with the paddle attachment, beat 16 oz softened cream cheese and 1/2 cup softened unsalted butter on medium speed until smooth and creamy, about 2–3 minutes.
- 8
Add sugar and flavor
Gradually add 4 cups confectioners' sugar, about 1 cup at a time, mixing on low speed until incorporated, then increase speed to medium and beat until smooth. Add 2 teaspoons vanilla extract and 1/8 teaspoon fine salt; beat another 30 seconds. Adjust consistency: if too loose, add up to 1/2 cup more powdered sugar; if too stiff, add 1 teaspoon milk at a time.
- 9
Chill briefly
If the frosting seems warm or soft, chill it in the refrigerator for 15–20 minutes to firm slightly before assembling the cake.
Assembly & Finishing
- 10
Level cakes (optional)
If cake domes are high, level the tops with a serrated knife to create flat surfaces for even stacking.
- 11
Frost
Place one cake layer on a serving plate or cake board. Spread about 1 to 1 1/2 cups of cream cheese frosting evenly over the top. Place the second layer on top and press gently to adhere. Apply a thin crumb coat of frosting around the sides and top; refrigerate 15 minutes to set. Apply remaining frosting in a thicker, even layer covering top and sides smoothly.
- 12
Decorate
Optionally press 1/2 cup crumbs or chocolate shavings around the base or on top for decoration. Smooth edges with an offset spatula. Refrigerate the assembled cake for 30 minutes to set the frosting before slicing, or serve at room temperature within 2 hours.
- 13
Storage
Store leftover cake covered in the refrigerator up to 4 days. Bring to room temperature before serving for best texture (about 30 minutes).