Print

The Best Red Velvet Cake Recipe

Print Recipe

★★★★★

4.4 from 416 reviews

This Best Red Velvet Cake Recipe is a classic, moist, and fluffy cake layered with creamy, tangy cream cheese frosting. Perfect for celebrations or anytime you crave a rich, beautiful cake, it features a hint of cocoa, vibrant red color, and smooth frosting topped with colorful sprinkles for added fun and texture.

Ingredients

Scale

Cake

  • 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

  • 16 oz (452g) cream cheese, room temperature
  • 3/4 cup (172g) butter, room temperature
  • 10 cups (1150g) powdered sugar
  • 2 tsp vanilla extract

Decoration

  • Sprinkles

Instructions

  1. Prepare the Cake Pans and Oven: Grease three 8-inch cake pans and line the bottoms with parchment paper circles. Preheat the oven to 350°F (176°C).
  2. Mix Dry Ingredients: In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Cream Butter, Oil, Sugar, and Vanilla: In a large mixing bowl, beat the butter, vegetable oil, sugar, and vanilla extract until light in color and fluffy, about 2-3 minutes.
  4. Add Eggs: Add the eggs two at a time, beating well after each addition. Scrape the sides of the bowl to ensure everything is well combined.
  5. Incorporate Dry Ingredients: Add half of the dry ingredients to the wet ingredients and mix just until combined.
  6. Add Wet Ingredients: Mix in the buttermilk, white vinegar, and red food coloring until fully incorporated.
  7. Add Remaining Dry Ingredients: Add the rest of the dry ingredients and mix until smooth but do not overmix. Scrape down the sides to ensure full incorporation.
  8. Divide Batter and Bake: Evenly divide the batter among the three prepared pans. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool Cakes: Let the cakes cool in the pans for 2-3 minutes, then transfer to cooling racks to cool completely.
  10. Make the Frosting: In a large bowl, beat the cream cheese and butter until smooth and creamy. Add about half the powdered sugar and mix well. Then add the vanilla extract and continue to mix. Add the remaining powdered sugar and beat until smooth and fluffy.
  11. Level Cakes: Using a serrated knife, remove the domes from the tops of the cakes to create even, flat layers.
  12. Assemble the Cake: Place the first cake layer on a serving plate or cake board. Spread about 1 cup of frosting evenly over the layer. Repeat with the second layer and frosting.
  13. Finish the Cake: Top with the third cake layer and frost the entire outside smoothly. Press sprinkles gently into the sides of the cake. Pipe decorative frosting shells around the top edge if desired.

Notes

  • Do not skimp on creaming the butter and sugar; this ensures a light, fluffy cake texture.
  • Mix the batter just until combined to avoid a tough cake.
  • Use room temperature butter, cream cheese, and eggs for better mixing and texture.
  • Red food coloring amount can be adjusted to achieve your preferred color intensity.
  • Allow the cake layers to cool completely before frosting to prevent melting.
  • This cake freezes well; wrap layers tightly for up to 2 months.

Keywords: red velvet cake, cream cheese frosting, classic cake, party cake, moist cake, easy red velvet

Find it online: https://bitesizedbenny.com/the-best-red-velvet-cake-recipe/