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Red Velvet Cake Recipe

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4 from 84 reviews

  • Author: Amina
  • Total Time: 55 minutes
  • Yield: 1 6-inch two-layer cake (serves approximately 8)

Description

This classic Red Velvet Cake features moist, tender layers with a subtle cocoa flavor, vibrant red color, and a smooth, creamy cream cheese frosting. Perfect for celebrations or any special occasion, this recipe guides you through creating two 6-inch round cakes with a luscious homemade frosting that’s fluffy and spreadable.

Ingredients

Cake Ingredients

  • 1 cup canola oil
  • 1 cup granulated sugar
  • 1/2 cup buttermilk
  • 4 large egg whites
  • 4 teaspoons red food coloring
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon white vinegar
  • 1 1/3 cups + 1/4 cup all-purpose flour
  • 8 teaspoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Frosting Ingredients

  • 8 ounces cream cheese, softened
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons heavy cream

Instructions

  1. Prepare Cake Pans: Line two 6-inch round cake pans with parchment paper on the bottom and lightly spray the sides with cooking spray.
  2. Preheat Oven: Set your oven to 350°F (175°C) to ensure it’s ready when batter is prepared.
  3. Mix Wet Ingredients: In a medium bowl, use an electric mixer to beat together the canola oil, sugar, buttermilk, egg whites, red food coloring, vanilla extract, and white vinegar until well combined.
  4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and unsweetened cocoa powder.
  5. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients while mixing, ensuring a smooth, uniform batter.
  6. Bake: Divide the batter evenly between the prepared pans. Bake for 25-35 minutes, or until a cake tester inserted in the center comes out clean. Remove from oven and cool completely on a wire rack.
  7. Remove Cakes from Pans: Once cooled, carefully tip the cakes out of the pans and peel away the parchment paper from the bottoms.
  8. Prepare Frosting Base: Ensure cream cheese and butter are at room temperature. Beat them together for about 45 seconds until smooth and creamy.
  9. Add Powdered Sugar: Gradually add the powdered sugar, about one cup at a time, beating well after each addition until fully incorporated.
  10. Add Flavors and Cream: Mix in the vanilla extract and heavy cream. Beat again until the frosting is fluffy and spreadable. Add more cream if necessary to reach your desired consistency.
  11. Assemble Cake: Place one cake layer on a serving dish. Spread a heaping cup of the cream cheese frosting evenly over the top, spreading almost to the edges.
  12. Top Cake Layer and Frost: Place the second cake layer on top. Using the remaining frosting, cover the top and then spread the frosting down the sides with an offset spatula or bench scraper to smooth.
  13. Serve or Store: Serve immediately or refrigerate until ready to serve.

Notes

  • Make sure all frosting ingredients (except heavy cream) are at room temperature for smooth mixing.
  • If frosting feels too thick, add heavy cream gradually to adjust consistency.
  • Use a cake tester or toothpick to check cake doneness by ensuring it comes out clean.
  • Separate egg whites help create a lighter cake texture.
  • Store the cake in the refrigerator and bring to room temperature before serving for best flavor and texture.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/red-velvet-cake-recipe/