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–+ servings
Close-up of a thick slice of Red Velvet Cake with Cream Cheese Frosting, showing three vibrant red layers.

Red Velvet Cake with Cream Cheese Frosting

This recipe provides instructions for making a classic red velvet cake with cream cheese frosting.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 people
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 Tablespoons unsweetened cocoa powder
  • 2 cups sugar
  • 1 cup vegetable oil or canola
  • 2 eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 oz red food coloring Use more or less depending on desired color depth
  • 1/2 cup plain hot coffee prepared Do not skip this ingredient
  • 1 teaspoon white distilled vinegar
Cream Cheese Frosting

Equipment

  • Medium bowl
  • Large bowl
  • Two 9-inch round cake pans
  • Whisk
  • Cooling rack

Method
 

  1. Preheat your oven to 325 F.
  2. Generously grease and flour two 9-inch round cake pans. Set them aside.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt. Set this mixture aside.
  4. In a large bowl, combine the sugar and vegetable oil.
  5. Mix in the eggs, buttermilk, vanilla, and red food coloring until everything is combined.
  6. Stir in the hot coffee and white vinegar.
  7. Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined. The batter will be thin.
  8. Pour the batter evenly into each prepared pan.
  9. Bake on the middle rack for 30 to 40 minutes, or until a toothpick inserted in the center comes out with moist crumbs clinging to it. Do not overbake the cake.
  10. Let the pans cool on a cooling rack until they are warm to the touch.
  11. Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.
  12. Gently remove the cakes from the pan and let them finish cooling. The warm cake will be very delicate.
  13. Frost the cake with cream cheese frosting when the cakes have cooled completely.

Notes

The recipe only lists the ingredients for the cake batter. You will need a separate recipe for the cream cheese frosting.

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