Description
This classic Red Velvet Cake recipe features moist, tender layers with a hint of cocoa and a vibrant red color, perfectly complemented by smooth cream cheese frosting. Ideal for celebrations or any special occasion, this cake combines traditional flavors with a moist texture, all baked to perfection in the oven.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour (plus more to dust the pans)
- 2 Tbsp unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter (room temperature, plus more to grease pans)
- 1 1/2 cups granulated sugar
- 2 tsp vanilla extract
- 2 large eggs (room temperature)
- 3/4 cup light olive oil or vegetable oil
- 1 cup low-fat buttermilk (room temperature)
- 1 tsp white distilled vinegar
- 1/2 tsp red gel food coloring (add more if desired)
Additional
- Cream Cheese Frosting (prepared separately)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F and position the racks in the center. Grease two 9-inch cake pans with butter and dust with flour, tapping out the excess flour to prevent sticking.
- Mix Dry Ingredients: Stir together the all-purpose flour, cocoa powder, baking soda, and salt. Then sift them together to ensure even distribution and a light texture in the cake.
- Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar until the mixture looks powdery and the sugar is moistened, giving a fluffy texture similar to snow.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then add the vanilla extract and mix until combined.
- Incorporate Oil: With the mixer running on medium speed, gradually pour in the oil and mix until fully incorporated to maintain moisture.
- Combine Buttermilk and Vinegar: Stir the white distilled vinegar into the buttermilk, then add this mixture to the batter. Mix on medium speed until just incorporated to keep the batter smooth.
- Add Dry Ingredients: Add the sifted flour mixture all at once to the wet ingredients. Mix on medium speed just until the batter is smooth and no streaks of flour remain. Scrape down the bowl as needed to ensure even mixing.
- Add Food Coloring: Stir in the red gel food coloring until the batter is evenly colored. Adjust the amount if a deeper red hue is desired.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven at 350°F for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Let the cakes rest in their pans for 20 minutes before inverting onto wire racks. Allow the cakes to cool completely to room temperature before assembling with the cream cheese frosting.
Notes
- Ensure all ingredients, especially eggs, butter, and buttermilk, are at room temperature for best mixing results.
- Use red gel food coloring for vibrant color without altering the batter consistency.
- Sifting dry ingredients helps to aerate the flour and remove lumps for a lighter cake texture.
- Letting the cakes cool completely before frosting prevents the frosting from melting.
- This recipe yields two 9-inch cake layers, perfect for stacking and decorating.
