Description
This red velvet cake is soft, moist, and beautifully balanced with a gentle chocolate flavor and rich cream cheese frosting. Perfect for celebrations or any day you want something special, it’s simple to make with everyday ingredients.
Ingredients
- 2 cups granulated sugar
- 3/4 cup vegetable oil
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 1/3 cups buttermilk
- 2 teaspoons vinegar
- 1 tablespoon red gel food coloring
- 1/4 cup boiling water
- 2 1/2 tablespoons Dutch processed cocoa powder
- 3 cups all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/4 cups unsalted butter, softened (for frosting)
- 20 ounces cream cheese, room temperature (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1/2 teaspoon salt (for frosting)
- 3 to 4 cups icing sugar, sifted (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Line three 8-inch round cake pans with parchment paper and lightly grease.
- In a large bowl, whisk together granulated sugar, vegetable oil, and melted butter until slightly lighter in color.
- Add eggs and vanilla extract, whisking until smooth and creamy.
- Stir in buttermilk, vinegar, and red food coloring until well combined.
- In a small bowl, mix cocoa powder with boiling water to form a smooth paste, then add it to the batter and mix.
- Sift in flour, cornstarch, baking soda, baking powder, and salt. Gently whisk until just combined—do not overmix.
- Divide the batter evenly between prepared pans and bake for 23–25 minutes, or until a toothpick inserted comes out with moist crumbs.
- Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For the frosting, beat butter, cream cheese, vanilla, and salt until smooth. Gradually add sifted icing sugar, 1 cup at a time, until frosting is fluffy and spreadable.
- Trim cake layers if needed. Spread frosting between layers, apply a thin crumb coat, chill, then frost the outside of the cake.
Notes
- Use milk mixed with vinegar or lemon juice to make homemade buttermilk.
- This recipe can be used for cupcakes—reduce baking time accordingly.
- To make a smaller cake, halve the ingredients and use smaller pans.
- Decorate the top with cake crumbs from trimmed layers for a classic look.
- Bring the cake to room temperature before serving for the best texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 290mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
