Red Velvet Recipe

Prepare

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

Dry ingredients

In a medium bowl, sift together 2.25 cups all-purpose flour, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Whisk in 1.5 cups granulated sugar to combine.

Wet ingredients

In a large bowl, whisk 1 cup vegetable oil with 1 cup buttermilk until smooth. Add 2 eggs, one at a time, whisking until blended. Stir in 1 tablespoon white distilled vinegar and 2 teaspoons vanilla extract. Add 2 tablespoons red gel food coloring and mix until color is uniformly deep red.

Combine batter

Add the dry ingredients to the wet in two additions, folding or mixing on low speed until just combined. If the batter seems thick, stir in 1/2 cup hot water to loosen the batter to a smooth, pourable consistency. Scrape the bowl and ensure no streaks of flour remain.

Bake

Divide batter evenly between the prepared pans (use a scale or estimate by eye). Smooth the tops with a spatula. Bake in the preheated oven for 25–30 minutes, rotating halfway through, until a toothpick inserted into the center comes out with a few moist crumbs but not wet batter.

Cool

Allow cakes to cool in the pans for 10 minutes, then run a thin knife around the edges and invert onto a wire rack. Peel off parchment and let cakes cool completely (at least 1 hour) before frosting.

Beat base

With a stand mixer fitted with a paddle attachment or with a handheld mixer, beat 8 oz softened cream cheese and 1/2 cup softened unsalted butter on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the bowl once.

Add sugar & flavor

With the mixer on low, gradually add 4 cups confectioners' sugar, 1 cup at a time, until incorporated. Increase speed to medium and beat until light and fluffy, about 2–3 minutes. Add 1 teaspoon vanilla extract and 1/4 teaspoon salt; beat briefly to combine. If frosting is too soft, chill 15–20 minutes; if too stiff, add 1–2 teaspoons milk to reach spreading consistency.

Level and layer: If cake domes have risen, level the tops with a serrated knife to create flat layers. Place one cake layer on a serving plate or cake board.

Crumb coat: Spread about one-third of the cream cheese frosting onto the first layer, smoothing to the edges. Place the second layer on top. Apply a thin crumb coat of frosting to the entire cake to trap crumbs. Chill the cake in the refrigerator for 20–30 minutes to set the crumb coat.

Final frost: Using the remaining frosting, apply a final even layer around the sides and top. Smooth with an offset spatula or create decorative swirls as desired.

Garnish & serve: Sprinkle 2 tablespoons of reserved cake crumbs around the top edge or base if using. Keep the cake refrigerated until serving; remove 20–30 minutes before slicing for easier cutting. Slice and serve.