Here’s a classic red velvet cake recipe that’s rich, moist, and topped with luscious cream cheese frosting—perfect for birthdays, holidays, or just because.
Ingredients
For the Cake:
2¾ cups cake flour
2 tbsp cocoa powder
1¼ tsp kosher salt
2 tsp baking soda
1 cup buttermilk
½ cup vegetable oil
1 tbsp white vinegar
2½ tsp red food coloring
1½ sticks unsalted butter (softened)
1¾ cups granulated sugar
3 large eggs
1 tbsp vanilla extract
¼ cup freshly brewed coffee (enhances the cocoa flavor)
For the Cream Cheese Frosting:
1 stick unsalted butter (softened)
12 oz cream cheese
1 tbsp heavy cream
2 tsp vanilla extract
3 cups powdered sugar
Pinch of salt
Instructions
Prep the pans: Preheat oven to 350°F (180°C). Grease two 8-inch round cake pans and line with parchment paper.
Mix dry ingredients: In a bowl, sift together cake flour, cocoa powder, salt, and baking soda.
Mix wet ingredients: In a separate bowl, whisk buttermilk, oil, vinegar, and red food coloring.
Cream butter and sugar: In a large bowl, beat butter and sugar until fluffy (about 2 minutes). Add eggs one at a time, then vanilla.
Combine: Alternate adding the buttermilk mixture and dry ingredients to the butter mixture, mixing between each addition. Finally, stir in the coffee.
Bake: Divide batter evenly between pans. Bake for 40–45 minutes, or until a toothpick comes out clean. Cool completely.
Make frosting: Beat butter and cream cheese until smooth. Add cream, vanilla, and salt. Gradually beat in powdered sugar until fluffy.
Assemble: Level cake layers if needed. Spread frosting between layers and over the top and sides. Optional: crumble cake scraps and press around the base for decoration.
Chill and serve: Refrigerate for 20–30 minutes to set the frosting. Slice and enjoy!
