Classic Red Velvet Cake with Cream Cheese Frosting
Prep time: 20 mins | Bake time: 30 mins | Yields: One 3-layer 8-inch cake
The Cake Base
- 2 ½ cups All-purpose flour
- 1 ½ cups Granulated sugar
- 1 tsp Baking soda
- 1 tsp Salt
- 1 tsp Cocoa powder (unsweetened)
- 1 ½ cups Vegetable oil
- 1 cup Buttermilk (room temperature)
- 2 Large eggs (room temperature)
- 2 tbsp Red food coloring (gel works best for vibrancy)
- 1 tsp White distilled vinegar
- 1 tsp Vanilla extract
- The Cream Cheese Frosting
- 16 oz (2 blocks) Cream cheese, softened
- 1 cup (2 sticks) Unsalted butter, softened
- 4 cups Powdered sugar
- 1 tsp Vanilla extract
- Optional: Fresh strawberries for topping
Instructions
1. Prepare the Batter
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Whisk Dry Ingredients: In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
Mix Wet Ingredients: In a large bowl, beat the oil, buttermilk, eggs, food coloring, vinegar, and vanilla until smooth.
Combine: Gradually add the dry ingredients to the wet ingredients. Mix until just combined—do not overmix, or the cake will be tough!
2. Bake
Divide the batter evenly between the three pans.
Bake for 25–30 minutes. A toothpick inserted into the center should come out clean.
Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
3. Frost & Assemble
Make Frosting: Beat the cream cheese and butter together until fluffy. Add powdered sugar one cup at a time, then mix in the vanilla.
Level the Cakes: Use a serrated knife to trim the rounded tops off the cakes so they are flat. Save the crumbs! 3. Layer: Place one layer down, spread a thick layer of frosting, and repeat.
The "Crumb" Look: To get the look in your photo, frost the outside smoothly, then press the reserved cake crumbs onto the back edge of the slice or the sides of the cake.
Top: Pipe two swirls of frosting and place a glazed strawberry on top.
Pro Tip: For the most tender "velvet" crumb, ensure your buttermilk and eggs are at room temperature before mixing. This creates a more stable emulsion.
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