Prep Time: 1 hr 30 mins | Cook Time: 30 mins | Total Time: 2 hrs | Serving: 10 slices
This is a real treat for all the Red Velvet Cake lovers out there. Unbelievably soft, moist, buttery cake topped with a beautiful, luscious cream cheese frosting. Follow this easy recipe to make the most delicious red velvet cake or cupcakes you’ll ever taste!
INGREDIENTS
Red velvet cake:
2 and 2/3 c. (295g) cake flour (spooned & levelled)
1/4 c. (22g) natural unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 c. (115g) unsalted butter softened to room temperature
1 and 3/4 c. (350g) granulated sugar
2 large eggs room temperature
1/2 c. (120 ml) canola or vegetable oil
1 (1-oz) bottle liquid red food colour
2 tsp pure vanilla extract
1 tsp distilled white vinegar
1 and 1/3 c. (320 ml) buttermilk room temperature
Cream cheese frosting:
12 oz. cream cheese softened
3/4 c. (175g) unsalted butter softened to room temperature
3 c. (360g) powdered sugar
1 and 1/2 tsp pure vanilla extract
How to make Red Velvet Cake
Red velvet cake:
Step 1: Prepare the oven. Preheat it to 350 degrees F or 177 degrees C.
Step 2: Using a nonstick cooking spray, grease two 9-inch cake pans and line the bottoms with parchment paper. Set the pans aside.
Step 3: Place the cake flour, cocoa powder, baking soda, and salt in a large mixing bowl. Whisk until everything is incorporated, then sift to remove any lumps from the cocoa powder, and set aside.
Step 4: Add the butter and sugar in a bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl. Cream using an electric mixer for about 4 to 5 minutes at medium speed. Add in the eggs and beat until completely combined. Add in the oil, red food colour, vanilla extract, and vinegar. Continue to beat, scraping down the sides of the bowl as needed, until mixed.
Step 5: In three additions, mix in the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients, mixing until just combined.
Step 6: Between the two prepared cake pans, evenly distribute the cake batter and spread it evenly around into an even layer. On the counter, tap the pans 2 to 3 times to pop any air bubbles.
Step 7: Place in the preheated oven and bake for about 28 to 32 minutes until a toothpick inserted in the middle of the cakes come out clean.
Step 8: Remove the cakes from the oven carefully and onto a wire rack to cool for at least 15 to 20 minutes. Invert the cakes on a wire rack and cool completely.
Cream cheese frosting:
Step 1: Place the cream cheese in the bowl of a stand mixer with a paddle attachment or a large mixing bowl. Beat until smooth. Add in the butter and beat for another 30 seconds to a minute until well mixed and smooth.
Step 2: Add in the powdered sugar and vanilla extract and mix until completely combined. As needed, scrape down the sides of the bowl.
To assemble the cake:
Step 1: Using a knife or cake leveller, level the tops of the cake. On a cake stand or plate, put the first layer of the cake, top with a layer of frosting. Smooth the frosting to an even layer, then add the second cake on top. Frost the top and sides of the cake with the rest of the frosting.
NOTES:
Transfer any leftover red velvet cake to an airtight container and store it in the fridge for up to 3 days.
You can freeze both the cakes and frosting for up to 3 months. When ready to assemble, thaw in the fridge overnight, then bring to room temperature. For the frosting, mix it well before frosting the cake.
You can make this in a 9 x 13-inch pan. Make sure to grease well the pan using a nonstick cooking spray before transferring the batter to the pan. Evenly spread the cake and bake for about 35 to 40 minutes.
You can use the same recipe to make cupcakes. First, line 30 to 32 cavities muffin pans using cupcake liners. Divide the batter evenly between each liner. Place in the oven and bake for about 15 to 18 minutes. Do a toothpick test. Once the toothpick comes out clean the cupcakes are done. To make fewer cupcakes, feel free to cut the recipe in half.
Ingredients
- Red velvet cake:
- 2 and 2/3 c. (295g) cake flour (spooned & levelled)
- 1/4 c. (22g) natural unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 c. (115g) unsalted butter softened to room temperature
- 1 and 3/4 c. (350g) granulated sugar
- 2 large eggs room temperature
- 1/2 c. (120 ml) canola or vegetable oil
- 1 (1-oz) bottle liquid red food colour
- 2 tsp pure vanilla extract
- 1 tsp distilled white vinegar
- 1 and 1/3 c. (320 ml) buttermilk room temperature
- Cream cheese frosting:
- 12 oz. cream cheese softened
- 3/4 c. (175g) unsalted butter softened to room temperature
- 3 c. (360g) powdered sugar
- 1 and 1/2 tsp pure vanilla extract
Instructions
Red velvet cake:
Step 1: Prepare the oven. Preheat it to 350 degrees F or 177 degrees C.
Step 2: Using a nonstick cooking spray, grease two 9-inch cake pans and line the bottoms with parchment paper. Set the pans aside.
Step 3: Place the cake flour, cocoa powder, baking soda, and salt in a large mixing bowl. Whisk until everything is incorporated, then sift to remove any lumps from the cocoa powder, and set aside.
Step 4: Add the butter and sugar in a bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl. Cream using an electric mixer for about 4 to 5 minutes at medium speed. Add in the eggs and beat until completely combined. Add in the oil, red food colour, vanilla extract, and vinegar. Continue to beat, scraping down the sides of the bowl as needed, until mixed.
Step 5: In three additions, mix in the dry ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients, mixing until just combined.
Step 6: Between the two prepared cake pans, evenly distribute the cake batter and spread it evenly around into an even layer. On the counter, tap the pans 2 to 3 times to pop any air bubbles.
Step 7: Place in the preheated oven and bake for about 28 to 32 minutes until a toothpick inserted in the middle of the cakes come out clean.
Step 8: Remove the cakes from the oven carefully and onto a wire rack to cool for at least 15 to 20 minutes. Invert the cakes on a wire rack and cool completely.
Cream cheese frosting:
Step 1: Place the cream cheese in the bowl of a stand mixer with a paddle attachment or a large mixing bowl. Beat until smooth. Add in the butter and beat for another 30 seconds to a minute until well mixed and smooth.
Step 2: Add in the powdered sugar and vanilla extract and mix until completely combined. As needed, scrape down the sides of the bowl.
To assemble the cake:
Step 1: Using a knife or cake leveller, level the tops of the cake. On a cake stand or plate, put the first layer of the cake, top with a layer of frosting. Smooth the frosting to an even layer, then add the second cake on top. Frost the top and sides of the cake with the rest of the frosting.
Notes
Transfer any leftover red velvet cake to an airtight container and store it in the fridge for up to 3 days. You can freeze both the cakes and frosting for up to 3 months. When ready to assemble, thaw in the fridge overnight, then bring to room temperature. For the frosting, mix it well before frosting the cake. You can make this in a 9 x 13-inch pan. Make sure to grease well the pan using a nonstick cooking spray before transferring the batter to the pan. Evenly spread the cake and bake for about 35 to 40 minutes. You can use the same recipe to make cupcakes. First, line 30 to 32 cavities muffin pans using cupcake liners. Divide the batter evenly between each liner. Place in the oven and bake for about 15 to 18 minutes. Do a toothpick test. Once the toothpick comes out clean the cupcakes are done. To make fewer cupcakes, feel free to cut the recipe in half.
