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red velvet cake recipe

Red Velvet Cake Recipe

This red velvet cake brings back memories of that first perfect slice at a Southern bakery - velvety smooth, tangy-sweet, and crowned with clouds of cream cheese frosting. After years of concrete-dense disasters, I finally unlocked the secret to bakery-quality layers that make hearts skip and eyes sparkle with pure dessert joy.
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Course: Birthday Cake, Dessert
Cuisine: American
Keyword: classic red velvet cake, cream cheese frosting, easy red velvet cake, homemade red velvet cake, moist red velvet cake, red velvet cake, red velvet cake recipe
Prep Time: 30 minutes
Cook Time: 28 minutes
Cooling Time: 1 hour 30 minutes
Total Time: 2 hours 28 minutes
Servings: 12 slice's
Calories: 485kcal
Cost: $12.75

Equipment

  • 2 9-inch round cake pans Essential for creating perfect layers - grease and flour thoroughly
  • 1 Stand mixer or hand mixer For properly creaming butter and making smooth frosting
  • 1 Large mixing bowls Separate bowls for wet and dry ingredients organization
  • 1 Wire cooling racks Critical for proper cooling before frosting application
  • 1 Offset spatula For smooth, professional frosting finish on layers
  • 1 Fine mesh sifter To eliminate lumps in flour and cocoa powder mixture

Ingredients

  • 2½ cups all-purpose flour Sift with cocoa for smooth texture
  • 1½ cups granulated sugar Room temperature helps with creaming
  • ½ cup unsalted butter room temperature - Must be soft for proper creaming
  • 2 large eggs room temperature - Cold eggs can curdle the batter
  • 1 cup buttermilk room temperature - Real buttermilk, not substitution
  • 2 tablespoons red food coloring Adjust for desired color intensity
  • 2 tablespoons unsweetened cocoa powder Dutch-process works best
  • 2 teaspoons pure vanilla extract Pure extract makes a difference
  • 1 tablespoon white vinegar Creates chemical reaction with baking soda
  • 1 teaspoon baking soda Fresh baking soda for proper rise
  • 1 teaspoon fine salt Enhances all the flavors
  • 16 oz cream cheese room temperature - Must be completely soft
  • ½ cup unsalted butter room temperature - For smooth frosting
  • 4 cups powdered sugar sifted - Sifting prevents lumpy frosting
  • 2 teaspoons pure vanilla extract For frosting flavor
  • 1 pinch salt Balances sweetness in frosting

Instructions

  • Bring butter, eggs, and cream cheese to room temperature - this is crucial for proper mixing. Sift flour and cocoa together to avoid lumps. Preheat oven to 350°F and grease two 9-inch round pans. Mix food coloring with a bit of water to make it easier to distribute evenly. Have everything measured and ready because this batter comes together fast.
  • Cream butter and sugar for exactly 4 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla and food coloring until evenly distributed. Don't rush this step or your cake will be dense. Scrape bowl sides constantly for even mixing.
  • Alternate adding flour mixture and buttermilk in 3 additions, starting and ending with flour mixture. Mix on lowest speed just until flour disappears. Stir vinegar and baking soda together until it foams like crazy. Fold this foaming mixture gently into batter by hand with rubber spatula.
  • Divide batter evenly between prepared pans using kitchen scale if you have one. Bake exactly 28 minutes for 9-inch pans until toothpick comes out with few moist crumbs. Cool in pans 10 minutes, then turn out onto wire racks. Cool completely before frosting - about 1 hour.
  • Beat cream cheese and butter until completely smooth with no lumps. Gradually add powdered sugar while beating until frosting holds peaks and looks glossy. Add vanilla and salt, beat until combined. Frosting should be smooth and spreadable.
    glossy cream cheese frosting in a mixing bowl, showing smooth, lump-free texture, ready to frost a red velvet cake
  • Place first layer on serving plate and spread frosting evenly on top. Add second layer and frost top and sides using offset spatula for smooth finish. Refrigerate 30 minutes to set frosting before serving.

Notes

The secret to perfect red velvet cake lies in that magical moment when buttermilk meets vinegar and creates tender, tangy perfection - it's pure kitchen alchemy that transforms simple ingredients into celebration-worthy masterpiece. Let those layers cool completely before frosting, because patience here means the difference between beautiful cake and frosting disaster.

Nutrition

Serving: 1slice | Calories: 485kcal | Carbohydrates: 78g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 420mg | Potassium: 180mg | Fiber: 2g | Sugar: 65g | Vitamin A: 720IU | Calcium: 85mg | Iron: 1.2mg