BEST Red Velvet Cake
This classic Red Velvet Cake features a soft, moist texture and rich flavors, perfect for any celebration.
Ingredients
Cake Ingredients
- 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)
- 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
Cream Cheese Frosting Ingredients
- 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
Red Velvet Cake
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the granulated sugar, oil, and melted butter.
- Add eggs and vanilla, and mix well.
- In a separate bowl, mix buttermilk, vinegar, food color, and boiling water.
- Combine the wet ingredients with the sugar mixture.
- In another bowl, sift together cocoa powder, flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture and mix until smooth.
- Divide the batter into prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
Cream Cheese Frosting
- Beat softened butter and cream cheese until smooth.
- Add vanilla and salt, then mix well.
- Gradually add sifted icing sugar until you reach desired sweetness and consistency.
Assembly
- Once the cake layers are cool, place one layer on a serving plate.
- Spread a layer of cream cheese frosting on top.
- Place the second layer on top and frost the top and sides of the cake.
Notes
Ensure all ingredients are at room temperature for better mixing. Sift dry ingredients to avoid lumps in your batter. Use gel food coloring for the best red hue. Don't overmix the batter to keep the cake tender.