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.
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Ingredients
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Cake Batter
Cream Cheese Frosting
Assembly/Optional
Method
Cake Batter
- 1
Prep
Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans with 1 tablespoon butter or nonstick spray and lightly dust with 1 teaspoon cocoa powder, tapping out excess. Line bottoms with parchment rounds for easy removal.
- 2
Dry ingredients
In a large bowl, whisk together 2.5 cups all-purpose flour, 1.5 cups granulated sugar, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon fine sea salt until evenly combined and aerated.
- 3
Wet ingredients
In a separate medium bowl or large measuring cup, combine 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs (beat lightly), 1 teaspoon vanilla extract, and 2 tablespoons red food coloring. Stir until the color is uniform. Add 1 teaspoon distilled white vinegar and stir briefly.
- 4
Combine batter
Make a well in the dry ingredients and pour in the wet mixture. Using a spatula or mixer on low speed, fold gently until mostly combined. Scrape down the bowl. Mix for 10–15 seconds more (do not overmix). Batter will be smooth and evenly colored.
- 5
Bake
Divide batter evenly between prepared pans (use a kitchen scale or eyeball about half in each). Smooth tops with an offset spatula. Bake in the center of the oven for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no raw batter and the cakes spring back lightly when touched.
- 6
Cool
Allow cakes to cool in pans on a wire rack for 10–15 minutes. Run a thin knife around the edges, invert onto the rack, remove parchment, then right-side up and cool completely (at least 1 hour) before frosting. Cooling completely prevents frosting from melting.
Cream Cheese Frosting
- 7
Beat butter and cream cheese
In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat 1/2 cup softened unsalted butter and 8 oz softened cream cheese together on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl as needed.
- 8
Add sugar and flavor
With the mixer on low, gradually add 3 cups confectioners' sugar, about 1 cup at a time, to avoid a powder cloud. Once combined, increase speed to medium and beat until light and fluffy, about 2 minutes. Add 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt; beat 15–30 seconds more to incorporate.
- 9
Adjust consistency
If the frosting is too thick, add 1 teaspoon of milk or heavy cream at a time until spreadable. If too thin, add a tablespoon more powdered sugar. Frosting should be smooth, spreadable, and hold soft peaks.
Assembly/Finishing
- 10
Level and stack
If needed, level the tops of the cooled cakes with a serrated knife to create flat surfaces. Place one cake layer on your serving plate or cake board. Spread about 1/3 of the frosting evenly over the first layer (approximately 1 cup), leaving a small margin at the edge to prevent overflow.
- 11
Top layer and crumb coat
Place the second cake layer on top, gently press to adhere. Apply a thin 'crumb coat' layer of frosting (about 1/2 cup) over the top and sides to trap crumbs. Chill the crumb-coated cake in the refrigerator for 15–30 minutes to set.
- 12
Final frosting and decoration
Apply the remaining frosting evenly over the chilled cake, smoothing with an offset spatula. If desired, press 1/4 cup cake crumbs or cake scraps around the base or on the sides for decoration. Refrigerate for 20–30 minutes to set before slicing, or serve at room temperature. Store leftover cake covered in the refrigerator for up to 3–4 days.
