Classic Red Velvet Cake
Traditional dish · American
A quintessential Southern layer cake with a distinctive crimson hue, tender crumb, and a rich, tangy cream cheese frosting. This recipe uses traditional ingredients and methods for an authentic experience.
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Ingredients
- All-purpose flour2 1/2 cups
- Granulated sugar1 1/2 cups
- Unsweetened cocoa powder1 tablespoon
- Baking soda1 teaspoon
- Salt1 teaspoon
- Vegetable oil1 1/2 cups
- Buttermilk1 cup
- Eggs2 large
- White vinegar1 teaspoon
- Vanilla extract1 teaspoon
- Red food coloring2 tablespoons
- Cream cheese, softened8 oz
- Unsalted butter, softened1/2 cup
- Powdered sugar3 cups
Steps
- 1
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- 3
In a separate bowl, whisk together oil, buttermilk, eggs, vinegar, vanilla extract, and red food coloring until well combined.
- 4
Gradually add the wet ingredients to the dry ingredients, mixing on low speed with a mixer until just combined. Do not overmix.
- 5
Divide the batter evenly between the prepared cake pans.
- 6
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- 7
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- 8
While the cakes cool, prepare the frosting: In a large bowl, beat cream cheese and butter with a mixer until smooth and creamy.
- 9
Gradually add powdered sugar, beating until smooth and well combined.
- 10
Once the cakes are completely cool, frost the top of one layer, then place the second layer on top. Frost the top and sides of the entire cake.
