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Red Velvet Cake

Moist Red Velvet Cake

This cake is a total heartthrob with its striking red color. And the flavor journey is something else. I mean, cocoa powder, buttermilk, and cream cheese — all tangling to keep you coming back for more!
5 from 1 vote
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Course: Cake
Cuisine: American
Keyword: Moist Red Velvet Cake
Prep Time: 30 minutes
Cook Time: 30 minutes
Cooling Time: 2 hours
Total Time: 3 hours
Servings: 8
Calories: 550kcal
Author: Brenda Maher

Ingredients

Cake

  • 2 cups spooned and leveled cake flour
  • ⅔ teaspoon baking soda
  • 1 ⅓ tablespoons natural cocoa powder
  • ⅓ teaspoon salt
  • ⅓ cup (6 tbsp) softened, unsalted butter, room temperature
  • 1 ⅓ cups granulated sugar
  • ⅔ cup vegetable or canola oil
  • 3 large eggs room temperature
  • ⅔ tablespoon pure vanilla extract
  • ⅔ teaspoon distilled white vinegar
  • gel or liquid coloring (red)
  • ⅔ cup buttermilk (room temperature)

Frosting

  • 11 ounces full-fat (softened brick cream cheese, room temperature)
  • ½ cup (8 tbsp) softened, unsalted butter, room temperature
  • 3 ⅓ cups confectioners’ sugar
  • 1 teaspoon vanilla extract
  • pinch of salt to taste

Instructions

Cake:

  • Preheat your oven to 350°F (177°C) and prepare two 6-inch cake pans.
  • Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
  • Mix butter and sugar in another bowl at medium speed, then add egg yolks, oil, vinegar, and vanilla extract and beat at high speed.
  • Alternate adding dry ingredients (from Step 2) and buttermilk to the mixer, then mix in ⅔ to 1 ⅓ teaspoons of gel/liquid food coloring.
  • Whip egg whites at high speed 'til fluffy and fold into batter.
  • Divide the batter between baking pans and bake for 30 to 32 minutes.
  • Cool cakes completely in pans on wire racks.

Frosting:

  • Beat butter and cream cheese at medium-high speed until smooth, then toss in the confectioner's sugar, salt, and vanilla extract. Beat at a lower speed for 30 secs and crank up to high for 3 mins.
  • Level the cake's top, then frost and stack each layer one by one.
  • Before serving, refrigerate the cold cake for 30 to 60 minutes.

Notes

  • Cream cheese frosting is popular, but buttercream offers a lighter taste with options like vanilla, chocolate, raspberry, or almond flavors. 
  • Other frosting ideas are Ermine(lighter and less sugary than cream cheese) and Mascarpone (adding a softer tang and slight sweetness).
  • To store unfrosted cake layers, wrap them tightly in plastic wrap and store them in an airtight container or freezer bag. They can be kept at room temp for 4-5 days or frozen for 2 months.
  • Remember to thaw unfrosted layers in the refrigerator overnight before serving. Don't thaw them at room temp.
  • Frosted cakes should be stored in your cake keeper at room temperature for 6 hours and then refrigerated for 3 days.

Nutrition

Calories: 550kcal | Carbohydrates: 34.9g | Protein: 7.7g | Fat: 43.3g | Saturated Fat: 25.2g | Cholesterol: 157mg | Sodium: 293mg | Potassium: 269mg | Fiber: 2.2g | Sugar: 22.3g | Calcium: 131mg | Iron: 2mg
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