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
Optional Finish & Assembly
Method
Cake Batter
- 1
Prepare pans and oven
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans with 1 tablespoon butter, then dust with 1 tablespoon cocoa powder, tapping out excess. Line the bottoms with parchment rounds for easy removal.
- 2
Combine dry ingredients
In a large bowl, sift or whisk together 2.5 cups all-purpose flour, 1.5 cups granulated sugar, 2 tablespoons unsweetened cocoa powder, 1 teaspoon baking soda, and 1 teaspoon fine sea salt until evenly distributed.
- 3
Mix wet ingredients
In a separate medium bowl, whisk together 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs (at room temperature), 1 teaspoon vanilla extract, 1 teaspoon white distilled vinegar, and 2 tablespoons red gel food coloring until smooth and uniform in color.
- 4
Combine wet and dry
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a spatula or wooden spoon until just combined and no large streaks of flour remain. Do not overmix; a few small lumps are okay.
- 5
Portion batter and bake
Divide the batter evenly between the two prepared pans (use a kitchen scale or eyeball — about 2 cups batter per 8-inch pan). Smooth the tops with an offset spatula. Bake on the middle oven rack for 25–30 minutes, rotating the pans halfway through, until the cakes spring back to the touch and a toothpick inserted in the center comes out with a few moist crumbs.
- 6
Cool cakes
Allow the cakes to cool in the pans on a wire rack for 10 minutes. Run a thin knife around the edges, invert the cakes onto the rack, remove parchment, and let cool completely (about 1–1.5 hours) before frosting. For easier assembly, chill the layers 20–30 minutes to firm them slightly.
Cream Cheese Frosting
- 7
Beat fats
In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat 8 oz softened cream cheese and 1/2 cup softened unsalted butter on medium speed until smooth and fully combined, about 2–3 minutes. Scrape down the bowl as needed.
- 8
Add sugar and flavor
Reduce speed to low and gradually add 3 cups confectioners' sugar, about 1 cup at a time, to prevent a sugar cloud. Once combined, increase speed to medium and beat until light and creamy, about 2 minutes. Add 1 teaspoon vanilla extract and 1/4 teaspoon fine sea salt; mix until incorporated. Taste and adjust salt or sugar to balance sweetness if needed.
- 9
Adjust texture
If frosting is too thick, add 1 tablespoon of milk or heavy cream at a time until spreadable. If too thin, add up to 1/2 cup more confectioners' sugar, 1 tablespoon at a time, until desired consistency is reached.
Assembly & Finish
- 10
Level and layer
If cake domes have risen, level the tops with a serrated knife to create even layers. Place one cake layer on a cake board or serving plate. Spread about 1 cup of cream cheese frosting evenly over the first layer, leaving a 1/4-inch border. Press a few reserved crumbs or chopped pecans into the frosting edge if you like textured sides.
- 11
Stack and crumb coat
Place the second cake layer on top. Apply a thin crumb coat (a light layer of frosting) over the top and sides to trap crumbs. Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.
- 12
Final frost and decorate
Remove the cake from the refrigerator and apply a final thicker layer of frosting, smoothing with an offset spatula or bench scraper. Use remaining crumbs or chopped pecans to decorate the sides or top, or create swirls on top with the back of a spoon.
- 13
Serve and store
Slice and serve the cake at room temperature. Store any leftovers covered in the refrigerator for up to 4 days (cream cheese frosting requires refrigeration). Bring to room temperature 30–60 minutes before serving for best texture.