Classic Red Velvet Cake ❤️

This Classic Red Velvet Cake is soft, moist, lightly chocolatey, and beautifully red, layered with a smooth and tangy cream cheese frosting. It’s a timeless dessert for birthdays, holidays, and special occasions.

Ingredients

For the Cake

• 2½ cups all-purpose flour
• 1½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon unsweetened cocoa powder
• 1½ cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon white vinegar
• 1–2 tablespoons red gel food coloring
• ½ cup strong brewed coffee, cooled

For the Cream Cheese Frosting

• 16 oz (450 g) cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract
• Pinch of salt

Directions

1. Prepare the Pans

Preheat your oven to 350°F (175°C).

Grease and line two 9-inch round cake pans with parchment paper.

2. Combine the Dry Ingredients

In a large bowl, whisk together:

• Flour
• Sugar
• Baking soda
• Salt
• Cocoa powder

Set aside.

3. Mix the Wet Ingredients

In another bowl, whisk together the oil, buttermilk, eggs, vanilla, vinegar, and red food coloring.

Mix until evenly combined.

4. Make the Batter

Gradually add the dry ingredients to the wet mixture.

Stir gently until just combined.

Add the cooled coffee and mix until the batter is smooth.

Don’t overmix.

5. Bake

Divide the batter evenly between the prepared pans.

Bake for approximately 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

6. Cool

Allow the cakes to cool in their pans for 10 minutes.

Turn them onto wire racks and let them cool completely before frosting.

Make the Cream Cheese Frosting

7. Beat the Cream Cheese and Butter

Beat the softened cream cheese and butter together until smooth and creamy.

8. Add the Powdered Sugar

Gradually add the powdered sugar while mixing on low speed.

Add vanilla and a pinch of salt.

Beat until fluffy and smooth, but don’t overbeat.

9. Assemble the Cake

Place one cake layer on a serving plate.

Spread a generous layer of cream cheese frosting over the top.

Place the second cake layer on top.

Frost the top and sides of the cake.

For decoration, crumble a small amount of cake from the trimmed edges and sprinkle the crumbs over the top.

Tips for the Best Red Velvet Cake

Use gel food coloring: It provides a stronger red color without adding too much liquid.

Don’t overmix: Overmixing can make the cake dense.

Use room-temperature ingredients: They blend more evenly and help produce a smoother batter.

Cool completely before frosting: Warm cake can cause the cream cheese frosting to soften or slide.

Chill before slicing: Refrigerating the assembled cake for about 30–60 minutes makes cleaner slices.

Storage

Because of the cream cheese frosting, store the cake covered in the refrigerator.

It will keep well for approximately 3–4 days.

Let slices sit at room temperature for about 15 minutes before serving for the best texture.

Velvety soft cake, subtle cocoa flavor, and luscious cream cheese frosting make this classic Red Velvet Cake a beautiful centerpiece for any celebration.