Red Velvet Cake

Classic Southern red velvet cake with a soft velvety crumb, subtle cocoa flavor, and rich cream cheese frosting. This elegant two-layer cake combines buttermilk, coffee, cocoa powder, and vanilla for bakery-style texture and flavor perfect for celebrations and special occasions.

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Course: Dessert, Snack

Cuisine: American, American Southern

Keyword: Red Velvet Cake

Prep Time: 20

Cook Time: 35

Cooling and Chilling Time: 50

Total Time: 1 45

Servings: slices

Calories: 485kcal

Author: Lila benett

Cost: 5

Equipment

2 round cake pans 9-inch pans recommended
mixing bowls
electric mixer
rubber spatula
offset spatula For frosting and smoothing layers
wire cooling rack
parchment paper
fine mesh sieve For sifting powdered sugar

Ingredients

2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
1 tbsp unsweetened cocoa powder
1 tsp baking soda
1/2 tsp fine sea salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 tbsp white vinegar
1 tsp vanilla extract
1 1/2 tsp red food coloring
1/4 cup brewed coffee, cooled
8 oz cream cheese
1/4 cup unsalted butter
3 cups powdered sugar
1 tsp pure vanilla extract for frosting
1/4 tsp fine sea salt for frosting

Instructions

Preheat oven to 350°F and position the oven rack in the center.
Grease two 9-inch round cake pans thoroughly with nonstick spray.
Line the bottoms of the pans with parchment paper and spray lightly again.
Allow eggs and buttermilk to come to room temperature before mixing.
Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
Create a well in the center of the dry mixture.
Add oil, buttermilk, eggs, vinegar, vanilla extract, food coloring, and cooled coffee into the well.
Beat the wet ingredients together until the color is evenly distributed.
Gradually incorporate the dry ingredients while mixing on low speed.
Scrape the sides and bottom of the bowl to ensure no flour streaks remain.
Mix briefly until the batter is smooth and uniform in color.
Divide the batter evenly between the prepared cake pans.
Smooth the tops and tap the pans gently to release air bubbles.
Bake for 30–35 minutes until a toothpick inserted near the center shows one or two moist crumbs.
Allow cakes to cool in the pans for 15 minutes.
Run a knife around the edges and invert cakes onto wire racks.
Cool the cakes completely before frosting.
Allow cream cheese and butter to soften at room temperature.
Beat cream cheese and butter together until light and fluffy.
Sift powdered sugar and add it gradually to the frosting mixture.
Add vanilla extract and salt and beat until smooth and billowy.
Chill the frosting briefly until spreadable but firm.
Place a small amount of frosting on a serving plate to anchor the cake.
Place the first cake layer on the serving plate.
Spread an even layer of frosting over the first layer.
Top with the second cake layer and press gently into place.
Frost the top and sides of the cake with the remaining frosting.
Refrigerate the cake for at least 30 minutes before slicing and serving.

Notes

Use room-temperature eggs, buttermilk, cream cheese, and butter for smooth batter and frosting. Avoid overbaking to maintain the signature moist velvety texture. Chill the frosting briefly before spreading for clean layers and sharp edges.

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