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A slice of red velvet cake served on a plate.
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Red Velvet Cake Recipe

Filled with rich chocolatey flavor and topped with a tangy cream cheese frosting our classic red velvet cake is a show-stopper!
Prep Time30 minutes
Cook Time30 minutes
Referigerate30 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Servings: 16
Author: Kristyn Merkley

Ingredients

  • 3 cups cake flour
  • 1 teaspoon baking soda
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs, room temperature and separated
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1 cup buttermilk, at room temperature
  • red food coloring, liquid or gel

Cream Cheese Frosting

  • 2 (8-ounce) bricks full-fat cream cheese, softened
  • ¾ cup unsalted butter, softened
  • 5 cups powdered sugar
  • 1 teaspoon vanilla extract
  • pinch of salt, to taste

Instructions

  • Preheat oven to 350°F. Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
  • In a large bowl, whisk flour, baking soda, cocoa powder, and salt.
  • In another bowl, beat butter and sugar on medium speed until combined well. Add the oil, egg yolks, vanilla, and vinegar. Beat again for 2 minutes.
  • Slowly add the dry ingredients and buttermilk beating on low speed until just combined. Fold in food coloring.
  • In a small bowl, beat egg whites on high speed until soft peaks form. Gently fold into the cake batter.
  • Pour the batter evenly into the cake pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.

Frosting

  • Beat cream cheese and butter in a medium bowl until smooth. Add the powdered sugar, vanilla, and salt. Beat until creamy and soft.
  • Cut off the tops of the cake to create a flat surface. Place 1 cake on your plate, then add frosting to cover the top. Add the second cake layer and use an offset spatula to spread a thin layer of frosting over the tops and sides to coat and seal in the crumbs. Refrigerate for 30 minutes to set.
  • Add a final layer of frosting and pipe on any decorative touches. Use the tops cut from the cake rounds to crumble then press on the sides of the cake and sprinkle on the top.
  • Refrigerate for 30 minutes before serving.

Video

Notes

Recipe Notes.
    • Use cake flour for a soft silky crumb.
    • Room temperature ingredients incorporate the best.
    • Be sure to FOLD the fluffy egg whites into the batter.
    • Don't skip the crumb coating (thin layer of frosting) as it will keep crumbs from getting mixed into the final frosting layer.
Store unfrosted cake. The cake rounds can be baked in advance. Wrap the cooled rounds in plastic and keep them at room temperature for 1-2 days or wrap them again with aluminum foil and freeze for up to months before frosting.
Store frosting in an airtight container in the fridge for 4-5 days or frozen for 2-3 months. Allow it to come to room temperature before stirring and frosting the cake.
Store a fully frosted cake, lightly covered, in the fridge for up 24 hours before serving.
Store leftover cake covered or divide it into individual containers. Store in the fridge for 3-4 days or freeze for up to 3 months.
For more substitutions and tips, check out the full recipe post
 

Nutrition

Calories: 513kcal | Carbohydrates: 83g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 375mg | Potassium: 154mg | Fiber: 1g | Sugar: 64g | Vitamin A: 543IU | Calcium: 132mg | Iron: 1mg