Red Velvet Cake Recipe

Prep

Preheat oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans with 1/2 tsp butter each and lightly dust with cocoa powder or flour, tapping out excess. Line the bottoms with parchment rounds for easy removal.

Dry ingredients

In a medium 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 salt. Add 1/2 teaspoon instant espresso powder if using; whisk to combine and set aside.

Wet ingredients

In a large bowl or the bowl of a stand mixer fitted with the paddle, beat 1/2 cup room-temperature unsalted butter and 1/2 cup vegetable oil on medium speed until light and slightly fluffy, about 1–2 minutes. Add 2 large eggs one at a time, beating 20–30 seconds after each addition until incorporated. Mix in 1 tablespoon white vinegar and 1 teaspoon vanilla extract. Add 2 tablespoons red food coloring and mix until evenly distributed.

Combine

With the mixer on low speed, add the dry ingredients in three additions alternately with 1 cup room-temperature buttermilk in two additions, beginning and ending with the dry ingredients (dry — wet — dry — wet — dry). Scrape the bowl as needed to ensure even mixing. Mix just until combined; avoid overmixing to keep the cake tender.

Adjust acidity and distribute batter

Once batter is combined, stir gently with a spatula to ensure uniform color and texture. Divide batter evenly between the two prepared pans (use a kitchen scale or eyeball — roughly equal amounts). Smooth the tops with an offset spatula.

Bake & cool

Bake in the preheated oven for 25–30 minutes, rotating the pans halfway through, until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter and the cakes spring back lightly when touched. Remove from oven and let cakes cool in pans on a wire rack for 10 minutes. Run a knife around the edges, invert onto racks, remove parchment, then invert right-side up and cool completely (at least 1 hour) before frosting.

Soften & beat

Ensure 8 oz softened cream cheese and 1/2 cup softened unsalted butter are at room temperature (soft enough to press with a finger but not melted). In a large bowl or stand mixer, beat cream cheese and butter together on medium speed until smooth and creamy, about 2–3 minutes.

Add sugar & flavor

Reduce mixer speed to low and gradually add 3 cups powdered sugar, about 1 cup at a time, to prevent a sugar cloud. Once incorporated, increase speed to medium and beat until light and fluffy, about 2 minutes. Add 2 teaspoons vanilla extract and 1/4 teaspoon fine salt; beat for another 20–30 seconds. Taste and adjust sweetness or salt as desired. If frosting is too loose, chill 10–15 minutes; if too stiff, beat in 1 teaspoon milk at a time until spreadable.

Level & crumb coat

If the cake layers have domes, level them with a serrated knife or cake leveler. Place the first layer on a cake board or serving plate. Apply a generous scoop of frosting (about 1 to 1 1/2 cups) and spread into an even layer. Place the second layer on top. Apply a thin crumb coat (a light layer of frosting over the entire cake) to trap crumbs. Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.

Final frost & decorate

Apply the remaining frosting in an even, smooth layer using an offset spatula. Create decorative swirls or smooth sides as desired. Press reserved cake crumbs or scatter fresh berries around the base or on top for decoration, if using. Refrigerate the finished cake for at least 30 minutes to set the frosting before slicing.

Serving & storage

Slice with a sharp knife cleaned between cuts for clean slices. Bring slices to room temperature for 20–30 minutes before serving for best texture and flavor. Store leftover cake covered in the refrigerator for up to 4 days (cream cheese frosting requires refrigeration).