Red Velvet Cake
Classic red velvet cake with rich cocoa flavor and signature vibrant red color, layered with silky cream cheese frosting.
Equipment
Ingredients
Cake Layers
all-purpose flour (sifted)
250 g
granulated sugar
200 g
cocoa powder (unsweetened)
20 g
butter (softened)
115 g
eggs (room temperature)
2 pcs
buttermilk (room temperature)
240 ml
red food coloring
2 tsp
baking soda
1 tsp
white vinegar
1 tsp
vanilla extract
1 tsp
Cream Cheese Frosting
cream cheese (softened)
225 g
butter (softened)
115 g
powdered sugar (sifted)
400 g
vanilla extract
1 tsp
Instructions
Prepare oven and pans
Preheat oven to 175°C and line two 20cm round cake pans with parchment paper.
Mix dry ingredients
In a bowl, whisk together flour, cocoa powder, and baking soda.
Cream butter and sugar
Beat butter and sugar together until light and fluffy, about 3-4 minutes.
Add eggs and vanilla
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
Add red food coloring
Mix in red food coloring until the batter is a vibrant red color.
Alternate wet and dry ingredients
Alternate adding the flour mixture and buttermilk, beginning and ending with flour. Mix just until combined.
Add vinegar
Stir in white vinegar until just combined - the batter will become slightly lighter in color.
Bake the cake layers
Divide batter evenly between prepared pans and bake for 30-35 minutes until a toothpick comes out clean.
Cool the cakes
Let cakes cool in pans for 10 minutes, then remove to wire racks to cool completely.
Prepare cream cheese frosting
Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
Assemble and frost the cake
Place one cake layer on serving plate. Spread with frosting, top with second layer, and frost top and sides.
Original recipe
Storage
Store covered in refrigerator. Bring to room temperature before serving for best texture
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