Red Velvet Cake Recipe

Prepare and preheat

Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper; lightly flour or spray with nonstick spray.

Dry ingredients

In a medium bowl, sift (or whisk) together 2.5 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, and 1 teaspoon salt. Set aside.

Cream fats and sugar

In a large mixing bowl or stand mixer fitted with the paddle attachment, beat 0.5 cup softened unsalted butter and 0.5 cup vegetable oil with 1.5 cups granulated sugar on medium speed until combined and slightly fluffy, about 2 minutes.

Add eggs and vanilla

Add the 2 eggs one at a time, beating briefly after each addition until just incorporated. Mix in 1 teaspoon vanilla extract.

Add coloring and wet ingredients

Stir in 2 tablespoons red food coloring until batter is uniformly red. In a separate small bowl combine 1 cup buttermilk with 1 teaspoon distilled white vinegar (this helps tang and lift); the mixture may curdle slightly. Alternately add the dry ingredients and the buttermilk mixture to the creamed mixture in three additions, beginning and ending with the dry ingredients. Mix on low speed until just combined—do not overmix.

Final leavening

Once batter is combined, scrape the bowl and whisk 1 teaspoon distilled white vinegar into the batter and quickly stir to incorporate (this helps react with baking soda).

Bake

Divide batter evenly between the two prepared pans (use a kitchen scale or measure by eye). Smooth the tops. Bake in the preheated 350°F (175°C) oven for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the cakes spring back when lightly pressed.

Cool

Allow cakes to cool in the pans for 10 minutes, then run a knife around the edges, invert onto wire racks, remove parchment, and let cool completely (about 1–2 hours) before filling and frosting. If desired, level tops with a serrated knife for even layers; reserve trimmed crumbs for garnish.

Prepare cream cheese and butter

Ensure 16 oz cream cheese and 0.5 cup butter are at room temperature. Place them in the bowl of a stand mixer fitted with the paddle attachment (or use a large mixing bowl and hand mixer). Beat on medium speed until smooth and fully combined, about 2–3 minutes.

Add sugar and flavor

With the mixer on low, gradually add 4 cups confectioners' sugar, one cup at a time, until incorporated. Increase speed to medium and beat until smooth and fluffy, about 2–3 minutes. Add 2 teaspoons vanilla extract and 1/4 teaspoon salt and mix until combined. Taste and adjust sweetness or salt as desired.

Chill if needed

If the frosting seems too soft for spreading, refrigerate for 15–30 minutes to firm slightly, then re-whip briefly before assembling.

Level and layer

Place one cooled cake layer on a serving plate or cake board. Spread about 1/3 of the cream cheese filling evenly over the first layer (approximately 1 to 1 1/4 cups). Place the second layer on top, pressing gently to level.

Crumb coat

Apply a thin layer of frosting (crumb coat) over the top and sides to trap crumbs using about 1/3 of the frosting. Refrigerate the cake for 20–30 minutes to set the crumb coat.

Final frost

After the crumb coat sets, apply the remaining frosting evenly over the top and sides, smoothing with an offset spatula or bench scraper. Use additional frosting to create decorative swirls if desired.

Garnish

Optional: lightly dust the top with 1 teaspoon unsweetened cocoa powder or press reserved red cake crumbs (about 2 tablespoons) around the sides or on top for a classic red velvet finish.

Chill and serve

Refrigerate the assembled cake for at least 1 hour to let the filling set, then bring to room temperature for 20–30 minutes before slicing for best texture. Store covered in the refrigerator for up to 4 days.