Description
The ultimate Red Velvet Cake: super soft, moist and easy to make with a beautifully balanced flavor and delicious frosting.
Ingredients
Scale
- 2 cups granulated sugar (400g)
- 3/4 cup vegetable oil (170g)
- 1/2 cup unsalted butter, melted (113g)
- 3 large eggs
- 1 tbsp vanilla
- 1 1/3 cup buttermilk (320g) – mix 1 1/3 cup whole milk with 4 tsp vinegar or lemon juice to make your own
- 2 tsp vinegar
- 1 tbsp gel red food color – may need up to 1.5 tbsp depending on the brand
- 1/4 cup boiling water (60g)
- 2 1/2 tbsp Dutch processed cocoa powder (15g)
- 3 cups all-purpose flour (390g)
- 1/4 cup cornstarch (30g)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 1/4 cup unsalted butter, softened (2.5 sticks or 283g)
- 20 oz cream cheese, room temperature (2.5 8 oz blocks or 570g)
- 1 tsp vanilla
- 1/2 tsp salt
- 3–4 cups icing sugar, sifted (360 to 480g)
Instructions
- Pre-heat oven to 350F (conventional, no fan) and line 3 8″ cake pans with parchment paper.
- In a large bowl, whisk together the sugar, oil and melted butter for 1-2 minutes until the mixture looks lighter in color.
- Add the eggs and vanilla and whisk for another minute until the mixture is very smooth and creamy.
- Add the buttermilk, vinegar and red food color, and whisk until combined.
- In a separate small bowl, whisk the cocoa powder with the boiling water. Add the cocoa mixture to the wet ingredients and stir until combined.
- Sift the flour, cornstarch, baking soda, baking powder and salt into the batter. Gently whisk until just combined.
- Divide the cake batter between 3 8″ cake pans.
- Bake for 23-25 minutes until a toothpick inserted in the middle comes out with light, moist crumbs.
- Let the cakes cool in the pans for 15 minutes. Then carefully turn them out and let them fully cool down.
- Add the room temperature butter, cream cheese, vanilla and salt to a stand mixer. Whisk on medium speed for 2-3 minutes until smooth.
- Add sifted powdered sugar slowly, 1 cup at a time, while whisking on medium speed.
- If the frosting is too soft/runny, refrigerate for a few minutes until spreadable.
- Trim off the dome of each cake layer and slather with cream cheese frosting until all layers are stacked.
- Cover the cake with a thin layer of frosting (crumb coat), refrigerate for 15 minutes.
- Add the remaining frosting and decorate as desired.
- Serve & enjoy!
Notes
- This recipe yields a soft and moist cake.
- Adjust the food color quantity based on your preference.
- Store leftovers in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: Red Velvet Cake, Cake Recipe, Desserts