Yield: 12 slices
Best Red Velvet Cake Recipe
This Red Velvet Dream Cake has a moist, light crumb and decadent chocolatey flavor! Covered in homemade cream cheese frosting, it's a stunning dessert that tastes even better than it looks.
Ingredients
Cake
- 2 ½ cups cake flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 tablespoon cocoa powder
- 1 teaspoon salt
- 2 large eggs
- 1 ½ cups vegetable oil
- 1 cup buttermilk
- 1 tablespoon red food coloring
- 2 teaspoons vanilla extract
- 1 ½ teaspoons white distilled vinegar
Icing
- 8 oz (1 block) cream cheese, softened
- ½ cup (1 stick) butter, softened
- 1 tablespoon vanilla extract
- 3 cups powdered sugar
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Instructions
- Preheat oven to 350°F. Grease and flour two 8-inch cake pans (or spray with Baker's Joy), set aside.
- In a bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
- In stand mixer, beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl until well combined. Add dry ingredients and beat until smooth, about 2 minutes.
- Divide batter evenly among prepared pans. Bake until a cake tester inserted in centers comes out clean, about 35 minutes. Let cakes cool completely before frosting.
- Frosting: Beat cream cheese, butter, and vanilla together in stand mixer until combined. Add sugar and beat until frosting is light and fluffy, 5-7 minutes.
- To assemble cake: Level the two cake layers for even stacking. I level my cake with a serrated knife and cut off the minimum amount. Crumble the extra cake you cut off and set aside for decoration later.
- Assemble the 2 layers with a thick layer of frosting in between the layers. Then apply a thin crumb coat on the top and sides. Pop the cake into the freezer to harden the crumb coat for about 10 minutes.
- Apply one final thick and even layer around the outside of the cake. Then top with the crumbled up leftover cake for decoration.
- Store in the fridge if not serving within the next couple of hours. Let cake warm up a little before serving (let cake sit on counter for about 20 minutes before serving to warm up!).
Notes
Storage: You can store this cake in the refrigerator, covered tightly. A large, round cake storage container round cake storage container or cake stand works well. Individual slices can be stored in smaller airtight containers. It will keep for about five days. Serve it cold right out of the fridge, or let it come to temperature for 15 - 20 minutes for the best texture and flavor.
Nutrition
Serving: 1 slice, Calories: 711kcal, Carbohydrates: 76g, Protein: 6g, Fat: 43g, Saturated Fat: 14g, Polyunsaturated Fat: 17g, Monounsaturated Fat: 10g, Trans Fat: 0.5g, Cholesterol: 69mg, Sodium: 438mg, Potassium: 100mg, Fiber: 1g, Sugar: 56g, Vitamin A: 563IU, Calcium: 53mg, Iron: 0.5mg