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Red Velvet Cake

Red Velvet Cake

This is my tried and true recipe for red velvet cake that is perfect every time. The cake is soft, buttery, moist, light, and topped with a delicious and tangy cream cheese frosting.
4.92 from 12 votes
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Prep Time: 28 minutes
Cook Time: 32 minutes
chill time: 2 hours
Total Time: 3 hours
Servings: 16 people

Equipment

  • 2 - 8 or 9" cake pans

Ingredients
  

  • 3 cups cake flour*
  • 2 tablespoon cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened to room temperature
  • 2 cups granulated sugar
  • 3 large eggs, room temperature
  • 2 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 fl. oz. red food coloring
  • ½ cup sour cream, room temperature
  • 1 cup buttermilk, room temperature

Cream Cheese Frosting:

  • 1 cup unsalted butter, softened to room temperature
  • 2 - 8 oz. packages brick-style cream cheese, softened to room temperature
  • 2 teaspoon vanilla extract
  • 6 cups powdered sugar

Instructions

  • On parchment paper, use a pencil to trace the bottom of the cake pans and cut the circles out. Spray the inside of the cake pan with non-stick cooking spray, add the traced circles to the pan with the pencil side down and spray with more non-stick spray.
  • Preheat oven to 350°F.
  • Add the flour to a medium bowl and then sift in the cocoa powder, baking soda, and salt. Whisk to combine.
  • In a large bowl, use a hand-held or stand mixer to cream together the butter and sugar until smooth. Mix in the eggs, one at a time, and mix until just combined after each. Mix in the vanilla extract, white vinegar, red food coloring, and sour cream until smooth and combined. Be careful not to overmix.
  • In 3 additions, alternate adding the dry ingredients and the buttermilk, mixing until just combined after each. After the final addition mix until smooth. Scrape down the sides of the bowl with a rubber spatula as needed.
  • Pour the batter into the prepared cake pans. Gently tap the pans on the counter to release any trapped air bubbles and bake for 32 minutes. A toothpick inserted into the center should come out clean.
  • Allow to cool slightly on the counter and then cool completely in the fridge for at least 2 hours before frosting.
  • Make the cream cheese frosting: In a large bowl or bowl of a stand mixer, beat the softened cream cheese and butter until smooth. Mix in the vanilla extract. Add the powdered sugar 2 cups at a time and mix until mostly incorporated, then mix until smooth after all of it has been added.
  • Use a large serrated knife to level off the domed part of the cake. Add 2 - 3 coats of frosting to the cake, refrigerate for at least 30 minutes between coatings.
  • Cover the cake and store in the fridge for up to 5 days. Unfrosted cake layers can also be wrapped in plastic wrap and frozen for up to 3 months.

Notes

*If you don't have cake flour you can make your own: Sift together 2 and ½ cups of all-purpose flour with ¼ cup of cornstarch. 
*If you want to make this a 3-layer cake, divide the batter between 3 - 8 or 9" cake pans and bake for 22 minutes. 

Nutrition

Calories: 693kcal | Carbohydrates: 90g | Protein: 6.8g | Fat: 35.9g | Saturated Fat: 22.2g | Cholesterol: 131mg | Sodium: 434mg | Potassium: 130mg | Fiber: 0.8g | Sugar: 70g | Calcium: 65mg | Iron: 2mg