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Preppy Kitchen

The BEST Red Velvet Cake

A soft, tender, deeply moist red velvet layer cake with a fine velvety crumb and just a whisper of cocoa. It's blanketed in a tangy-sweet cream cheese frosting that whips up light and fluffy.

⏱ 120 min6Americancakedessertred velvetcream cheese frostingbaking

Ingredients

For the cake

  • 2 1/2 cupsall-purpose flour · 300g
  • 1 teaspoonsalt
  • 1 teaspoonbaking soda
  • 1/2 cupunsalted butter · room temperature (113g)
  • 1 1/2 cupsgranulated sugar · 300g
  • 2large eggs · room temperature
  • 2 teaspoonsvanilla extract
  • 2 tablespoonscocoa powder
  • 1 cupbuttermilk · room temperature (240ml)
  • 1 tablespoonwhite vinegar
  • 1 to 2 tablespoonsliquid red food coloring · the more you use, the brighter the baked color

For the cream cheese frosting

  • 2 8-ounce blockscream cheese · room temperature (454g)
  • 1 1/2 cupsunsalted butter · room temperature (340g)
  • 1 teaspoonvanilla extract
  • 1 pinchkosher salt
  • 1 1/2 poundsconfectioners sugar · sifted (5 1/2 cups/675g)

Steps

  1. 1

    Preheat the oven to 350°F. Butter and flour three 6-inch cake pans. (See notes about using two 9-inch cake pans.)

  2. 2

    In a medium bowl, sift together the flour, salt, and baking soda.

  3. 3

    In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium speed. Add the sugar and mix on medium until light and fluffy, about 3 minutes. Add the eggs one at a time, beating each until well combined. Beat in the vanilla.

  4. 4

    Sift the cocoa powder into the butter mixture and beat just until combined. Scrape down the bowl.

  5. 5

    In a liquid measuring cup, mix together the buttermilk, vinegar, and red food coloring.

  6. 6

    With the mixer on low speed, add half of the flour mixture followed by half of the buttermilk mixture, beating just until combined. Repeat with the remaining flour and buttermilk, scraping down the bowl occasionally. Divide the batter among the prepared pans.

  7. 7

    Bake for about 30 to 35 minutes, until the centers are springy to the touch. Cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely.

  8. 8

    In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium speed until smooth and fluffy, about 3 minutes.

  9. 9

    Add the vanilla and salt and beat until combined.

  10. 10

    Sift the confectioners sugar into a large bowl.

  11. 11

    With the mixer on low speed, gradually add the sugar to the butter mixture until combined, scraping down the bowl occasionally. Increase the speed to medium and beat until fluffy, about 1 minute. Transfer about a cup of frosting to a piping bag fitted with a decorative tip.

  12. 12

    Place a cake layer on a cake stand or serving plate and spread about 1/2 cup of frosting on top. Add another cake layer and repeat with the frosting. Top with the final layer and spread the remaining frosting over the top and sides.

  13. 13

    Smooth the cake with a bench scraper or offset spatula. Pipe a decorative border on top as desired. Chill for about 1 hour, until the frosting is set.

Creator's notes

Leftover cake should be covered and can be stored at room temperature for up to 2 days or refrigerated for up to 1 week.

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