Description
This is the ultimate red velvet cake recipe that delivers a soft, moist texture and a perfectly balanced flavor of vanilla, cocoa, and tangy buttermilk. It’s topped with a rich, creamy cream cheese frosting that’s not overly sweet, making it the best red velvet cake you’ll ever taste.
Ingredients
Scale
- 2 cups granulated sugar
- ¾ cup vegetable oil
- ½ cup unsalted butter, melted
- 3 large eggs
- 1 tbsp vanilla extract
- 1 ⅓ cup buttermilk (or homemade with 1 ⅓ cups whole milk and 4 tsp vinegar or lemon juice)
- 2 tsp vinegar
- 1 tbsp red gel food color (can use up to 1.5 tbsp depending on brand)
- ¼ cup boiling water
- 2 ½ tbsp Dutch processed cocoa powder
- 3 cups all-purpose flour
- ¼ cup cornstarch
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1 ¼ cup unsalted butter, softened
- 20 oz cream cheese, room temperature
- 1 tsp vanilla extract
- ½ tsp salt
- 3–4 cups sifted icing sugar
Instructions
- Preheat the oven to 350°F (175°C). Line three 8-inch round cake pans with parchment paper.
- In a large bowl, whisk together the sugar, oil, and melted butter for 1-2 minutes until the mixture lightens in color.
- Add the eggs and vanilla extract, whisking until smooth and creamy.
- Mix in the buttermilk, vinegar, and red food coloring until fully combined, creating a vibrant red batter.
- In a small bowl, mix cocoa powder with boiling water, then stir it into the wet ingredients.
- Sift the flour, cornstarch, baking soda, baking powder, and salt. Gradually whisk these into the wet ingredients until smooth, being careful not to overmix.
- Divide the batter evenly among the three prepared pans and bake for 23-25 minutes. Check with a toothpick for doneness; it should come out with light, moist crumbs.
- Allow the cakes to cool in their pans for 15 minutes, then transfer to a wire rack to cool completely.
- To make the cream cheese frosting, beat the softened butter and cream cheese together with vanilla and salt until smooth and fluffy. Gradually add the sifted icing sugar, 1 cup at a time, until you reach a creamy consistency.
- Once the cakes are completely cool, frost between each layer, then cover the entire cake with frosting. Chill for 15 minutes to set before serving.
Notes
- For best results, use gel food coloring rather than liquid to avoid altering the cake’s texture.
- Do not overmix the batter to keep the cake light and fluffy.
- Allow the cakes to cool completely before frosting to prevent the frosting from melting into the layers.
- Store leftover cake in an airtight container in the refrigerator for up to 7 days.
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 350
- Sugar: 38g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg