Red Velvet Cake Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment rounds. Bring buttermilk and eggs to room temperature for best texture (about 20-30 minutes).

Whisk dry ingredients: In a large bowl, sift or whisk together the all-purpose flour (2.5 cups), cocoa powder (2 tbs), baking soda (1 tsp) and salt (1 tsp). Set aside.

Cream fats and sugar: In the bowl of a stand mixer fitted with the paddle (or using a large bowl and hand mixer), beat the softened unsalted butter (0.5 cups) and granulated sugar (1.5 cups) on medium speed until light and slightly fluffy, about 2-3 minutes. Scrape down the bowl as needed.

Add oil and eggs: With mixer on low, slowly add the vegetable oil (0.5 cups) and beat until incorporated. Add the eggs one at a time, mixing well and scraping the bowl between additions. Mix just until combined—do not overbeat.

Add flavorings and color: Add vanilla extract (1 tsp) and the red food coloring (about 2 tbs; adjust to desired color). Mix until color is uniform.

Combine wet and dry: With the mixer on low, add the dry ingredients in three additions alternating with the room-temperature buttermilk (1 cup), beginning and ending with the dry ingredients (dry-wet-dry). Mix each addition just until incorporated; avoid overmixing to keep the cake tender.

Add vinegar: In a small cup, combine the distilled white vinegar (1 tsp) with the baking soda already in the batter (the soda will have been added with the dry ingredients). The batter will react slightly; fold gently to distribute. (Alternatively, you can stir the vinegar into the buttermilk before adding.)

Divide and bake: Divide the batter evenly between the prepared pans (use a scale or measure by eye). Smooth the tops with an offset spatula. Bake in the center of the preheated 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 lightly when touched.

Cool: Let cakes cool in the pans on a wire rack for 10 minutes. Run a thin knife around the edges, invert onto the rack, peel off parchment, then right-side-up and cool completely (at least 1 hour) before frosting.

Chill (optional): For clean, firm frosting, chill the softened cream cheese briefly until slightly cool but still spreadable.

Beat cream cheese and butter: In a large bowl or stand mixer, beat the softened cream cheese (12 oz) and softened unsalted butter (0.5 cups) on medium speed until smooth and homogenous, about 1-2 minutes. Scrape down the sides.

Add powdered sugar and flavor: With the mixer on low, add the powdered sugar (4 cups) gradually to avoid a cloud of sugar. Once mostly incorporated, add vanilla extract (1 tsp) and salt (0.25 tsp). Increase speed to medium and beat until the frosting is smooth, light and spreadable, about 1 minute. If frosting is too thick, add 1 tsp of milk at a time; if too thin, add up to 0.5 cup more powdered sugar.

Taste and adjust: Taste for sweetness and salt balance; adjust with a pinch more salt or powdered sugar as desired. Chill briefly if frosting is too soft to pipe (15-20 minutes).

Level cakes: If the cake rounds domed during baking, level the tops with a long serrated knife or cake leveler so layers stack evenly.

Crumb coat: Place one cake layer on a serving plate or cake board. Spread about one-third of the cream cheese frosting evenly over the top. Place the second layer on top and apply a thin crumb coat of frosting over the entire cake to catch crumbs. Chill for 15-30 minutes to set the crumb coat.

Final frost: Apply the remaining frosting in an even, thicker layer. Use an offset spatula or bench scraper to smooth sides and top. For a classic look, leave slightly textured swirls on top.

Decorate: Press cake crumbs (0.25 cups) around the base or on top if using, or scatter fresh berries or sprinkles (0.5 cups) as desired. Refrigerate the assembled cake for at least 30 minutes to firm the frosting before serving.

Slice & store: Bring cake to room temperature for 20-30 minutes before slicing for best texture. Store leftovers covered in the refrigerator for up to 3-4 days (cream cheese frosting requires refrigeration).