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Red Velvet Cake
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5 from 2 votes

Red Velvet Cake

Tasty, colorful and fluffy, this moist Red Velvet Cake is a classic you simply have to try! It's a great dessert to make for any occasion!
Prep Time30 minutes
Cook Time30 minutes
Passive Time1 hour
Servings: 12
Author: Francine Lizotte
Course: Dessert
Cuisine: American
Keyword Cakes, Chocoholic, Dinner Party, Easter, Elegant Cuisine, Halloween, Holidays & Events, Mother's Day, Thanksgiving Day, Valentine's Day

Ingredients

CAKE

  • 2 1/2 cups unbleached all-purpose flour, sifted plus more for cake pans
  • 3 tbsp. good quality cocoa powder, sifted
  • 1 tsp. baking soda, sifted
  • 3/4 tsp. ground Himalayan pink salt, sifted
  • 1 cup buttermilk tips & tricks
  • 1 tsp. white distilled vinegar
  • 1-2 tsp. red gel food coloring
  • 1/2 cup unsalted butter, softened plus more to grease cake pans
  • 1 1/2 cups granulated sugar
  • 2 large free-range eggs, room temperature
  • 2 tsp. pure vanilla extract
  • 3/4 cup grapeseed oil tips & tricks
  • 5 1/2 cups Cream Cheese Frosting see Recipe

CREAM CHEESE FROSTING

    Directions

    CAKE

    • Preheat oven to 350ºF. Grease and flour 2 8x3-inch round cake pans; set aside.
    • In a large bowl, sift flour, cocoa powder, baking soda, and salt. Whisk well and set aside.
    • In a measuring cup, add buttermilk, vinegar, and gel coloring; stir to combine and set aside.
    • In the bowl of a stand mixer with the paddle attachment, cream butter and sugar together on medium speed until light and fluffy, about 3 minutes, scraping the sides and the bottom of the bowl.
    • Add eggs, one at a time, mixing well between each addition.
    • While the machine is running, add vanilla extract and process for 30 seconds. Gradually pour in grapeseed oil and process until blended.
    • Add half dry ingredients and half buttermilk mixture. Process on low speed until just combined before adding the remaining dry and wet ingredients. Process until smooth and just combined; clean the sides and the bottom of the bowl.
    • Divide the batter evenly between the prepared cake pans and gently tap them on the counter to dislodge any trapped air bubbles.
    • Transfer to the preheated oven and bake for 30 to 35 minutes or until a cake tester inserted in the center comes out clean, rotating halfway through cooking.
    • Remove from the heat and run a knife around the edges to loosen the sides. Let them sit in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
    • Chill the cakes in the fridge for 5 hours or overnight.

    CREAM CHEESE FROSTING

    TO ASSEMBLE

    • If needed, use a large serrated knife to slice a thin layer off the tops of cakes so the surfaces are flat; set aside the remains.
    • Place a cake on a stand and spread the top with frosting, about 1 ½ cups.
    • Place the second cake on top and repeat with the remaining frosting covering top and sides.
    • Smooth out the frosting evenly with an angle spatula or bench scraper.
    • Crumble the cake remains and use them to decorate the cake.
    • Chill cake for 1 hour before slicing.