Red Velvet Cake Recipe: Classic Dessert Guide
A rich, crimson-hued red velvet cake with cocoa undertones, layered with tangy cream cheese frosting. Perfect for weddings or celebrations, assuredly tender and flavorsome.
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Servings: 16 servings
Calories: 348kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cocoa powder
- 1 1/2 cups granulated sugar
- 1/2 cup oil
- 1 tbsp vanilla extract
- 1 cup buttermilk
- 2 tbsp white vinegar
- 1 1/2 tsp red food coloring
- 1 cup boiling water
- 1 cup unsalted butter, softened
- 12 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C)
- Whisk flour, baking soda, salt, cocoa powder
- In bowl, cream sugar and oil
- Add vanilla and oil, stirring
- Add buttermilk and vinegar
- Gradually mix in dry ingredients
- Split in half, add red coloring and boiling water to each
- Divide batter into prepared 9-inch pans
- Bake 30-35 minutes
- Cool completely
- Frost with cream cheese frosting
- Assemble layers with frosting between
Notes
Butter and cream cheese must be at room temperature
Use a light-colored, non-stick pan for even browning
Cream cheese frosting: beat butter first before adding cream cheese
Store in airtight container for up to 3 days
Use a light-colored, non-stick pan for even browning
Cream cheese frosting: beat butter first before adding cream cheese
Store in airtight container for up to 3 days
Nutrition
Serving: 1g | Calories: 348kcal | Carbohydrates: 42g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 89mg | Sodium: 360mg | Fiber: 2g | Sugar: 35g