Red Velvet Cake

5 from 5 votes

This scrumptious Red Velvet Cake recipe is moist and tender with a velvety texture and rich flavor. Topped with a creamy, tangy, fluffy cream cheese frosting, this cake is sure to be the perfect addition to any special occasion. Impressive, delicious and always a favorite with family and friends!

Course Dessert

Cuisine American

Keyword best red velvet cake recipe, recipe for red velvet cake, red velvet cake, red velvet cake recipe

Prep Time 25

Cook Time 30

Servings

Calories 815kcal

Author Trish - Mom On Timeout

Ingredients

Red Velvet Cake

½ cup unsalted butter room temperature)
2 cups granulated sugar
3 large eggs separated
¼ cup vegetable oil or canola oil
3 tablespoons unsweetened cocoa powder
1 to 2 teaspoons red gel food coloring
1½ teaspoons vanilla extract
1 cup buttermilk
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons white vinegar

Cream Cheese Frosting

16 ounces cream cheese full fat, room temperature
¾ cup unsalted butter room temperature
5 cups powdered sugar plus additional if needed
¼ teaspoon salt
2 teaspoons vanilla extract or vanilla bean paste

Instructions

Red Velvet Cake

Preheat oven to 350°F (180°C). Grease and line two 8-inch cake pans with parchment paper
In a large mixing bowl, beat together butter, sugar and egg yolks until fully combined. Scrape down the sides of the bowl as needed.
½ cup unsalted butter, 2 cups granulated sugar, 3 large eggs
In a small bowl, mix together oil, cocoa powder, red food coloring and vanilla extract. Whisk until smooth.
¼ cup vegetable oil, 3 tablespoons unsweetened cocoa powder, 1 to 2 teaspoons red gel food coloring, 1½ teaspoons vanilla extract
Add cocoa and oil mixture to the butter, sugar and egg mixture. Beat until all ingredients are fully incorporated and uniform in color.
Add the buttermilk and flour mixture to the bowl in three parts, alternating between buttermilk and flour.
1 cup buttermilk, 3 cups all-purpose flour
Add baking soda, salt and vinegar to the cake batter and mix to combine.
1 teaspoon baking soda, ½ teaspoon salt, 2 teaspoons white vinegar
In a separate bowl, beat egg whites until stiff peaks form. Gently fold in the stiff egg whites into the cake batter.
3 large eggs
Divide the batter evenly between the two cake pans and bake for 27 to 33 minutes or until the cake is risen, shrunk away from the sides of the pan, and springy to the touch. A toothpick inserted into the center of the cake should come out clean. Remove from oven and cool in pans for 15 minutes before inverting onto a cooling rack.

Cream Cheese Frosting

To make the cream cheese frosting, beat cream cheese and butter in a stand mixer fitted with the paddle attachment for 2-3 minutes. Scrape down the sides of the bowl as needed.
16 ounces cream cheese, ¾ cup unsalted butter
Change to the whisk attachment.
Add half of the powdered sugar, salt and vanilla extract, beat on low speed for 30 seconds. Add the remaining powdered sugar, then beat on low speed for 30 seconds and increase to medium speed for 1-2 minutes until the frosting is light and fluffy.
5 cups powdered sugar, ¼ teaspoon salt, 2 teaspoons vanilla extract
Once the cakes have cooled, place one on a cake stand or serving plate. Trim the top to level it. Reserve trimmings for later.
Use an offset spatula to spread an even layer of frosting on the cake. Place the other cake on top and frost the sides and top of the cake.
Crush the reserved cake trimmings to make crumbs, and scatter around the edge of the cake.
Serve and enjoy!

Notes

Storage Information

Make Ahead. The cake can be made several days ahead of time and stored in the fridge (up to 5 days) or the freezer (up to 1 month). The cream cheese frosting can be made up to 5 days in advance, keep in an airtight container in the refrigerator.

Cake Storage. This cake can be stored in the refrigerator for up to 5 days. To keep the cake fresh and moist, wrap it in plastic wrap or store it in an airtight container.

Frosting Storage. The cream cheese frosting can be stored in an airtight container in the refrigerator for up to 5 days. can also be stored in the refrigerator for up to 5 days, but make sure to bring it to room temperature before frosting the cake serving.

Freezing. To freeze, wrap the cooled cake tightly with plastic wrap and place in a freezer bag. Freeze for up to 1 month. Thaw at room temperature or in the refrigerator before frosting and serving.

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