Description
This classic red velvet cake features moist layers with a subtle cocoa flavor, perfectly balanced with a rich and creamy cream cheese frosting. Ideal for celebrations or any special occasion, this cake combines traditional Southern charm with a vibrant red hue and a smooth, luscious finish.
Ingredients
Scale
Cake Ingredients
- 2 1/4 cups (293g) all-purpose flour
- 2–4 tsp natural unsweetened cocoa powder
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup vegetable oil
- 1 1/2 cups (310g) sugar
- 2 tsp vanilla extract
- 4 large eggs
- 1 cup (240ml) buttermilk
- 2 tsp white vinegar
- 4 tsp red food coloring
Frosting Ingredients
- 16 oz (452g) cream cheese, room temperature
- 3/4 cup (172g) butter, room temperature
- 10 cups (1150g) powdered sugar
- 2 tsp vanilla extract
- Sprinkles (for decoration)
Instructions
- Prepare Cake Pans and Preheat Oven: Grease three 8-inch cake pans and line the bottoms with parchment paper circles. Preheat the oven to 350°F (176°C).
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream Butter, Oil, Sugar and Vanilla: In a large mixer bowl, beat the unsalted butter, vegetable oil, sugar, and vanilla extract until the mixture is light in color and fluffy, around 2-3 minutes. This step is essential for a tender crumb.
- Add Eggs: Add eggs two at a time, beating well after each addition. Scrape the bowl sides to ensure even mixing.
- Incorporate Half of Dry Ingredients: Add half of the dry flour mixture to the batter and mix gently until just combined.
- Add Wet Ingredients: Mix in the buttermilk, vinegar, and red food coloring until evenly combined.
- Add Remaining Dry Ingredients: Add the rest of the dry flour mixture and mix until smooth. Scrape the bowl sides again, making sure not to overmix to keep the cake tender.
- Divide Batter and Bake: Evenly divide the batter among the prepared pans. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 2-3 minutes, then turn out onto wire racks to cool completely.
- Make Frosting: Beat cream cheese and butter together until smooth. Add half the powdered sugar and blend well, then add vanilla extract. Gradually add the remaining powdered sugar, beating until the frosting is smooth and creamy.
- Level Cakes: If needed, use a serrated knife to level the domed tops of the cakes for even stacking.
- Assemble Cake Layers: Place the first cake layer on your serving plate. Spread about 1 cup of frosting evenly on top. Repeat with the second layer and frosting.
- Frost Outer Cake: Add the final cake layer and frost the sides and top of the entire cake smoothly.
- Decorate: Press sprinkles into the sides of the cake, then pipe shells of frosting around the top and bottom edges. Add extra sprinkles as desired for a festive finish.
Notes
- Use room temperature ingredients to ensure the batter mixes smoothly and evenly.
- Do not overmix the batter once the wet and dry ingredients are combined to keep the cake tender.
- Adjust the amount of cocoa powder between 2 to 4 teaspoons depending on how pronounced you want the chocolate flavor.
- Red food coloring is key to achieving the classic red velvet appearance; gel or liquid works fine.
- Chilling the cake layers slightly can make frosting and assembling easier.
- The recipe makes three 8-inch cake layers, perfect for a tall, layered cake.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: red velvet cake, cream cheese frosting, layered cake, classic dessert, celebration cake
