Classic Red Velvet Cake With Rich Cream Cheese

This classic red velvet cake pairs an ultra-soft, tender crumb with a subtle hint of cocoa and the signature tang of buttermilk, finished with a luscious, thick cream cheese frosting.

Prep time: 30 minutes | Bake time: 30 minutes | Servings: 10–12 slices

Ingredients

Red Velvet Cake Layers:

• 2 ½ cups (315g) cake flour, spooned and leveled

• 2 tbsp (15g) unsweetened natural cocoa powder

• 1 tsp baking soda

• 1 tsp fine salt

• 1 ½ cups (300g) granulated sugar

• 1 cup (240ml) vegetable or canola oil

• 2 large eggs, room temperature

• 1 cup (240ml) full-fat buttermilk, room temperature

• 1 tbsp pure vanilla extract

• 1 to 2 tbsp red gel food coloring (adjust for desired vibrancy)

• 1 tsp distilled white vinegar

Cream Cheese Frosting:

• 16 oz (450g) full-fat brick-style cream cheese, softened to room temperature

• 1 cup (225g) unsalted butter, softened to room temperature

• 4 ½ cups (540g) powdered sugar, sifted

• 2 tsp pure vanilla extract

• A generous pinch of fine salt

Instructions

1. Prep the Pans & Oven

• Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper rounds, and lightly flour the sides.

2. Mix the Dry Ingredients

• In a medium bowl, whisk together the cake flour, cocoa powder, baking soda, and salt until completely blended. Set aside.

3. Mix the Wet Ingredients

• In a large mixing bowl (or stand mixer fitted with the paddle attachment), whisk together the granulated sugar and oil until smooth.

• Beat in the eggs one at a time, mixing well after each addition.

• Whisk in the buttermilk, vanilla extract, and red food coloring until the mixture is uniform and brightly colored.

4. Combine & Activate

• With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three batches, mixing just until combined. Do not overmix.

• Gently fold in the distilled white vinegar with a rubber spatula until incorporated.

5. Bake the Cakes

• Divide the batter evenly between the two prepared pans.

• Bake for 28–32 minutes, or until a wooden toothpick inserted into the center comes out clean.

• Cool the cakes in their pans on a wire rack for 15 minutes, then turn them out onto the racks to cool completely before frosting.

6. Make the Frosting

• In a large bowl, beat the softened butter and cream cheese on medium-high speed for about 2–3 minutes until completely smooth and creamy.

• Turn the mixer to low and slowly add the sifted powdered sugar, one cup at a time.

• Add the vanilla extract and pinch of salt. Increase speed to medium-high and beat for another 1–2 minutes until light and fluffy.

7. Assemble & Decorate

• If the cake tops are domed, level them flat with a serrated knife (save the crumbs for garnish).

• Place the first cake layer on a serving plate or stand. Spread a thick, even layer of frosting over the top.

• Set the second layer on top. Cover the top and sides of the entire cake with a smooth layer of frosting.

• Pipe decorative swirls around the top rim using any remaining frosting, and gently press the reserved cake crumbs along the bottom base for a classic finish.