Red Velvet Cake

Classic Red Velvet Cake

Quick Info

Prep: 30m | Cook: 30–32m | Servings: 12–16 slices

🛒 Ingredients

Cake Batter:

• 3 cups (360g) cake flour, spooned and leveled
• 1 tsp baking soda
• 2 tbsp (10g) unsweetened natural cocoa powder
• 1/2 tsp salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 2 cups (400g) granulated sugar
• 1 cup (240ml) canola or vegetable oil
• 4 large eggs, room temperature (separated)
• 1 tbsp pure vanilla extract
• 1 tsp distilled white vinegar
• 2 tsp red gel food coloring (or 2–3 tbsp liquid red coloring)
• 1 cup (240ml) buttermilk, room temperature

Cream Cheese Frosting:

• 16 oz (450g) full-fat brick cream cheese, softened
• 3/4 cup (170g) unsalted butter, softened
• 5 1/2 cups (660g) confectioners’ sugar
• 1 1/2 tsp pure vanilla extract
• Pinch of salt (to taste)

---

🍳 Equipment

• Two 9-inch round cake pans & parchment paper circles
• Stand mixer with paddle and whisk attachments
• Serrated knife / cake leveler
• Icing spatula & bench scraper

---

📋 Instructions

1. Cake Layers:

1. Preheat oven to 350°F (177°C). Grease two 9-inch pans, line with parchment paper circles, and grease the parchment.
2. Whisk cake flour, baking soda, cocoa powder, and salt together in a bowl; set aside.
3. Beat softened butter and sugar on medium-high for 1 minute until combined.
4. Add oil, 4 egg yolks (set whites aside), vanilla, and vinegar; beat on high for 2 minutes.
5. On low speed, alternate adding dry ingredients and buttermilk in 2–3 additions until just combined. Mix in red food coloring.
6. In a clean bowl, whip the 4 reserved egg whites on high speed until stiff, fluffy peaks form (~3 minutes).
7. Gently fold whipped whites into the batter with a rubber spatula until silky and uniform.
8. Divide evenly between pans and bake for 30–32 minutes (toothpick inserted into center comes out clean). Cool completely in pans on wire racks.

2. Frosting & Assembly:

1. Beat softened cream cheese and butter on medium-high speed for 2 minutes until smooth.
2. Add confectioners’ sugar, vanilla, and salt; beat on low for 30 seconds, then high for 3 minutes until fluffy and spreadable.
3. Level cake domes with a serrated knife (reserve crumbs for garnish).
4. Place first layer on a platter, cover top with frosting, add second cake layer, and frost top and sides.
5. Refrigerate for 30–60 minutes before slicing to allow clean cuts.

---

💡 Notes & Variations

• Whipping the egg whites separately creates the signature tender “velvet” crumb texture.