Description

This best-ever red velvet cake is soft, moist, and rich with a subtle cocoa flavor and signature red hue, topped with creamy, tangy cream cheese frosting for a truly classic dessert.

Ingredients

Units Scale

For the cake:
2 1/2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, at room temperature
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 tablespoon red food coloring
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
1 3/4 cups granulated sugar
2 large eggs
For the cream cheese frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In another bowl, combine buttermilk, vinegar, vanilla, and red food coloring. Set aside.
In a large bowl, cream butter, oil, and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
Alternate adding dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Divide batter evenly between the prepared pans and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
Cool cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting: beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, then vanilla, and beat until fluffy.
Frost the cooled cakes and decorate as desired. Refrigerate until ready to serve.

Notes

Use gel food coloring for a more vibrant red without adding too much liquid.
Cakes can be made ahead and frozen before frosting.
Frosted cake can be stored in the fridge for up to 5 days.
Add a layer of raspberry jam between the cakes for a fruity twist.

Nutrition

Serving Size: 1 slice
Calories: 490
Sugar: 45g
Sodium: 280mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 5g
Cholesterol: 80mg