Red Velvet Cake Recipe

Prepare oven and pans

Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans with butter and lightly dust with flour, tapping out excess. Line the bottoms with parchment rounds for easier removal.

Mix dry ingredients

Whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt in a large bowl until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk together the buttermilk, milk, vegetable oil, eggs, vanilla extract, vinegar, and red food coloring until smooth and uniform in color.

Combine wet and dry

Make a well in the center of the dry ingredients. Pour the wet mixture into the dry ingredients and stir with a spatula or whisk just until combined and no large streaks of flour remain. Do not overmix; the batter will be slightly thin.

Divide and bake

Divide batter evenly between the prepared pans (about 2 cups batter per 8-inch pan). Smooth the tops with an offset spatula. Bake on the middle rack for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the cakes spring back lightly when touched.

Cool the cakes

Allow cakes to cool in the pans on a wire rack for 10 minutes. Run a knife around the edges, invert onto the rack, remove parchment, then re-invert so the right side is up. Cool completely (about 1 hour) before assembling and frosting.

Prepare cream cheese (optional)

If using cream cheese for stability, beat the room-temperature cream cheese in a medium bowl until smooth and lump-free (about 1–2 minutes). Chill briefly if it becomes too soft.

Whip the cream

Place the cold heavy cream, confectioners' sugar, and vanilla extract in a chilled mixing bowl. Using a hand mixer or stand mixer with the whisk attachment, whip on medium speed until soft peaks form (about 2–3 minutes). If using cream cheese, fold the whipped cream into the beaten cream cheese gently until fully combined and smooth. Continue whipping to firm peaks if needed, but do not overbeat or you will get butter.

Chill

Keep the whipped cream covered and chilled until ready to assemble to maintain volume.

Prepare strawberries

Hull and quarter the fresh strawberries. Place them in a bowl with 1 tablespoon granulated sugar and optional 1/2 teaspoon lemon juice. Toss gently and let macerate at room temperature for 15–20 minutes to release juices.

Reserve some berries

Reserve a few whole or halved berries for garnish on top of the finished cake; roughly chop the rest for layering.

Level cakes

If the cake layers have domed, level them with a serrated knife to create flat surfaces for even stacking.

First layer

Place the first cake layer (right side up) on a cake plate or serving platter. Spread about one-third of the whipped cream evenly over the top, leaving a small border at the edge. Scatter half of the chopped macerated strawberries evenly over the cream.

Second layer

Place the second cake layer on top. Press gently to adhere. Spread another one-third of the whipped cream over the top and sides, then use the remaining whipped cream to finish a smooth or rustic textured frosting as desired.

Finish and garnish

Arrange the reserved whole or halved strawberries on top of the cake. Spoon a few of the strawberry juices from maceration over the berries for shine. Chill the assembled cake for at least 30 minutes to set the frosting before slicing.

Serve

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled or at cool room temperature with additional whipped cream on the side if desired.

Store leftover cake covered in the refrigerator for up to 3 days. The whipped cream frosting is best when eaten within this time. Bring to room temperature for 15–20 minutes before serving if desired.