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Red Velvet Cake

5 from 7 reviews

This silky red velvet cake recipe is tender, moist and perfectly chocolatey. Sandwiched together with the dreamiest cream cheese frosting, this classic red velvet cake is a recipe you’ll make for years to come!

This silky red velvet cake recipe is tender, moist and perfectly chocolatey. Sandwiched together with the dreamiest cream cheese frosting, this classic red velvet cake is a recipe you’ll make for years to come!

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american
Scale:
  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: oven
  • Cuisine: american

Ingredients

for the cake

  • 2 1/2 cups all purpose flour
  • 2 Tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 2 1/2 teaspoons red food coloring*
  • 4 eggs, room temperature
  • 1 Tablespoon vanilla extract
  • 1 teaspoon vinegar
  • 1 1/3 cup buttermilk

for the cream cheese frosting

  • 8 oz cream cheese, room temperature
  • 8 oz butter, room temperature
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 7 cups powdered sugar

Instructions

  1. Preheat the oven to 350°F and line two 8 or 9 inch round pans with parchment paper on the bottom. Butter and grease the sides. Set aside.
  2. In a large bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a stand mixer fit with the paddle attachment, beat together the oil and sugar until combined, about 2 minutes. Add the eggs in one at a time, beating until light and fluffy. Add the vanilla extract and food coloring and mix well.
  4. Stir together the buttermilk and vinegar and set aside.
  5. Alternate adding the dry ingredients and the buttermilk and vinegar mixture in 4 different additions, making sure you end with the flour. Do not over mix.
  6. Divide the batter between the prepared pans and bake for 25 to 30 minutes or until a toothpick inserted into the middle comes out mostly clean. Allow the cakes to cool completely.
  7. In a stand mixer with a paddle attachment, cream the butter and cream cheese until light and fluffy, about 2 minutes. Add in the vanilla extract, salt, and powdered sugar and whip to combine, about 2 minutes more.
  8. Place the first cake on a plate, then top with a large dollop of frosting. Layer the second and third layers, frosting in between each. Finish with frosting the outside of the cake with the remaining frosting!
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Keywords: red velvet cake, homemade red velvet cake recipe

Notes

*we used gel food coloring