Description

Discover a Red Velvet Cake Recipe thats moist fudgy and crowdpleasing Simple steps and bold flavors for an unforgettable showstopping dessert

Ingredients

All-purpose flour, 2 1/2 cups (315 g)

Cocoa powder (unsweetened, Dutch-processed), 2 tablespoons

Baking soda, 1 teaspoon

Baking powder, 1 teaspoon

Salt, 1/2 teaspoon

Granulated sugar, 1 1/2 cups (300 g)

Eggs, 2 large

Buttermilk, 1 cup (240 ml)

Vegetable oil, 1/2 cup (120 ml)

Vanilla extract (batter), 2 teaspoons

Red gel food coloring, 2 tablespoons

White vinegar, 1 tablespoon

Cream cheese, 8 oz (226 g)

Unsalted butter, 1/2 cup (113 g)

Powdered sugar, 3 cups (360 g)

Vanilla extract (frosting), 1 teaspoon

Salt, pinch

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment circles. Measure all dry ingredients into a bowl and whisk briefly to remove lumps.
Sift or whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk eggs with granulated sugar until pale and slightly thick. Add buttermilk, vegetable oil, vanilla extract, red food coloring, and white vinegar.
Gradually add the dry ingredients to the wet mixture, stirring just until the batter comes together. Avoid overmixing; if it seems too stiff, add a tablespoon of buttermilk or water to loosen.
Divide the batter evenly between the prepared pans. Bake for 22–28 minutes, rotating halfway if your oven has hot spots. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs. Let the layers cool in the pans for 10 minutes, then invert onto a rack and peel off the parchment. Cool completely before frosting.
Prepare the frosting: Beat the cream cheese and butter together until creamy and smooth. Gradually add powdered sugar, a little at a time, until fully incorporated and light in texture. Mix in vanilla and a pinch of salt. If the frosting seems too thick, add a teaspoon of milk or a non-dairy alternative to reach spreading consistency. Chill briefly to make the texture easier to spread.
Assemble and decorate: Level the cooled cakes, spread frosting between layers, apply a crumb coat, then a final thick layer of frosting. Decorate as desired.

Notes

A data-informed Red Velvet Cake Recipe with a balanced crumb, vibrant red color, tangy cream cheese frosting, and practical, healthier substitutions.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 12 servings
Calories: 360
Sugar: 30 g
Fat: 18 g
Carbohydrates: 46 g
Fiber: 2 g
Protein: 5 g