Red Velvet Cake Recipe

Prepare and preheat

Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans; line bottoms with parchment circles and grease parchment. Lightly dust pans with flour, tapping out excess.

Whisk together dry ingredients in a large bowl: sift or whisk 2.5 cups all-purpose flour, 2 tablespoons cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1 teaspoon salt until evenly combined.

In the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl with hand mixer), cream 1/2 cup softened unsalted butter and 1.75 cups granulated sugar on medium speed for about 2 minutes until light and slightly fluffy.

Add 2 large eggs one at a time, mixing on low speed and scraping down the bowl after each addition until incorporated. Add 2 teaspoons vanilla extract and mix to combine.

With mixer on low speed, add half of the dry ingredients, then all of the 1 cup buttermilk, then the remaining dry ingredients, mixing just until combined after each addition. Do not overmix.

Mix in 1/2 cup vegetable oil until batter is smooth and cohesive.

In a small bowl combine 1 teaspoon distilled white vinegar with 2 tablespoons red food coloring (if using gel, use about 2 tablespoons or adjust to desired color). Add this mixture to the batter and gently fold in by hand or mix on low until color is uniform. If color is still light, add up to 1 tablespoon more food coloring.

Divide batter evenly between the two prepared pans (use a kitchen scale or eyeball about equal amounts). Smooth tops with an offset spatula.

Bake in preheated oven 25–30 minutes, rotating pans front-to-back halfway through, until cakes spring back to the touch and a toothpick inserted into center comes out with a few moist crumbs (not wet batter).

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

Ensure cream cheese (12 oz) and 1/2 cup unsalted butter are at room temperature to avoid lumps. Place both in the mixer bowl fitted with the paddle or whisk attachment.

Beat cream cheese and butter on medium speed until smooth and combined, about 1–2 minutes. Scrape down bowl as needed.

Add 1 teaspoon vanilla extract and 1/4 teaspoon salt and mix briefly to incorporate.

With mixer on low, gradually add 3 cups sifted confectioners' sugar, 1/2 cup at a time, mixing until smooth and spreading consistency is reached. Scrape down sides and mix again on low to avoid over-aeration. Final frosting should be thick but pipeable; if too thin, add up to 1/2 cup more powdered sugar, if too stiff, add 1 teaspoon milk at a time.

If cake tops are domed, level them with a serrated knife to create flat surfaces. Reserve trimmings for crumbs garnish.

Place one cake layer on a cake plate or turntable. Spread about one-third of the frosting evenly over the top to create a thin filling layer (about 1/2–3/4 cup).

Set second layer on top and apply a thin crumb coat (a thin layer of frosting) over the top and sides using the remaining frosting. Chill the crumb-coated cake in the refrigerator 15–20 minutes to set.

Apply the final layer of frosting, smoothing with an offset spatula or bench scraper. Decorate sides or top with reserved cake crumbs and optional fresh berries or edible flowers if desired.

Refrigerate the finished cake for 30 minutes to 1 hour to firm the frosting, then bring to room temperature 30 minutes before serving for best texture.