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Homemade classic red velvet cake layered with rich cream cheese frosting on a cake stand.
Heba Mohmed

Classic Red Velvet Cake

Learn how to make the ultimate classic Red Velvet Cake with tender, moist layers, a mild cocoa flavor, and a rich cream cheese frosting. This homemade layer cake is perfect for birthdays, holidays, and special occasions.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the Red Velvet Cake
  • 2 ½ cups all-purpose flour 300g
  • 2 cups granulated sugar 400g
  • 1 tsp baking soda
  • 1 tsp fine sea salt
  • 2 tbsp unsweetened Dutch-process cocoa powder 10g
  • 1 cup vegetable oil 240ml
  • 1 cup whole buttermilk room temperature, 240ml
  • 2 large eggs room temperature
  • ½ cup unsalted butter softened, 115g
  • 1 tbsp red gel food coloring
  • 1 tsp pure vanilla extract
  • 1 tsp distilled white vinegar
For the Cream Cheese Frosting
  • 16 oz full-fat block cream cheese softened, 450g
  • 1 cup unsalted butter softened, 225g
  • 4 cups powdered sugar sifted, 480g
  • 2 tsp pure vanilla extract
  • 1 pinch salt

Equipment

  • Two 9-inch round cake pans
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Parchment paper
  • Wire cooling rack

Method
 

Make the Cake Layers
  1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and lightly flour the sides.
  2. In a large bowl, whisk together the flour, baking soda, salt, and Dutch-process cocoa powder.
  3. In a separate large bowl, beat the softened butter, vegetable oil, and granulated sugar until smooth and well combined. Add the eggs one at a time, mixing well after each addition.
  4. Add the buttermilk, vanilla extract, and red gel food coloring. Mix until the batter is evenly colored.
  5. Gradually add the dry ingredients in two batches, mixing on low speed just until the flour disappears. Avoid overmixing.
  6. Add the distilled white vinegar and mix briefly until incorporated.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool the cakes in the pans for about 10 minutes, then carefully transfer them to a wire rack. Allow them to cool completely before frosting.
Make the Cream Cheese Frosting
  1. Beat the softened cream cheese and butter on medium-high speed for 2 to 3 minutes, until smooth and creamy.
  2. Add the vanilla extract and salt.
  3. Gradually add the sifted powdered sugar, about 1 cup at a time, mixing on low speed after each addition.
  4. Increase the mixer speed and beat for another 1 to 2 minutes, until the frosting is smooth and fluffy.
  5. If the frosting feels too soft to spread, refrigerate it for 10 to 15 minutes before assembling the cake.
Assemble
  1. Place one completely cooled cake layer on a serving plate or cake stand.
  2. Spread an even layer of cream cheese frosting over the top.
  3. Place the second cake layer on top.
  4. Frost the top and sides of the cake.
  5. For an optional simple finish, trim a thin layer from the tops of the cake layers before assembling. Crumble the trimmed cake and sprinkle the crumbs over the frosted cake.