Red Velvet Cake Recipe from Scratch
This red velvet cake is a delightful mix of moist layers and rich cream cheese frosting that's sure to impress. Give this red velvet cake recipe from scratch a try—you'll find it's perfect for Valentine's Day, birthdays, or any time you want to make something special for your loved ones!
Equipment
- 1 10-inch round cake pans
- 1 stand mixer
- 2 Mixing bowls
- 1 Spatula
Ingredients
For the Cake:
- 3/4 cup unsalted butter 170 grams, at room temperature
- 1 1/2 cups granulated sugar 300 grams
- 4 large eggs at room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons white distilled vinegar
- 2 tablespoons red food coloring
- 1 1/4 cups buttermilk 300 ml (see notes)
- 2 3/4 cups all-purpose flour 350 grams
- 2 tablespoons unsweetened cocoa powder 15 grams
- 2/3 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
For the Frosting:
- 21 ounces cream cheese 600 grams, softened
- 2/3 cup unsalted butter 150 grams, softened
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1 1/2 cups powdered sugar 170 grams
Instructions
Prepare the Ingredients:
- Bring all ingredients to room temperature, including eggs, buttermilk, and butter.
Preheat the Oven and Prepare Pans:
- Preheat your oven to 350°F (180°C). Prepare two 10-inch round cake pans by lightly greasing them with butter and dusting with flour.
Mix Dry Ingredients:
- In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt.
Mix Wet Ingredients:
- In another bowl, combine the buttermilk, red food coloring, vinegar, and vanilla extract.
Cream Butter and Sugar:
- In a large mixing bowl, beat the softened butter and granulated sugar on high speed for 2-3 minutes until light and fluffy.
Add Eggs:
- Reduce the mixer speed to medium-low and add the eggs one at a time, beating well after each addition.
Combine Wet and Dry Ingredients:
- With the mixer on low speed, alternately add the dry ingredients and the buttermilk mixture to the butter mixture. Start with the wet ingredients and end with the dry, mixing gently until just combined. Do not overmix.
Divide and Bake:
- Divide the batter evenly between the two prepared cake pans. Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cakes:
- Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on wire racks for at least 1-2 hours. For quicker cooling, you can place them in the freezer for up to 30 minutes.
Prepare the Frosting:
- In a large mixing bowl, beat the softened cream cheese, softened butter, salt, and vanilla extract on medium speed for 2-3 minutes until smooth.
Add Powdered Sugar:
- Gradually add the powdered sugar while mixing on low speed. Once all the sugar is incorporated, increase the speed to high and beat for an additional 2 minutes until the frosting is smooth and creamy.
Assemble the Cake:
- Level the Cakes: Trim the tops of the cooled cakes to level them. Reserve the trimmings for decoration.
- First Layer: Place one cake layer upside down on a serving platter. Spread half of the frosting evenly over the top.
- Second Layer: Place the second cake layer on top. Use the remaining frosting to cover the top and sides of the cake.
Decorate:
- Crumble the reserved cake trimmings and sprinkle them over the top and sides of the cake.
Chill the Cake:
- Refrigerate the assembled cake for at least 4 hours, but it's best if left overnight.
Serve:
- Slice and enjoy your delicious red velvet cake!