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A two-layer red velvet cake with smooth cream cheese frosting and red cake crumbs on top, with one slice cut to show the layers

Red Velvet Cake

Two soft, moist buttermilk red velvet layers with a hint of cocoa, filled and frosted with fluffy cream cheese frosting.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 28 minutes
Cooling and chilling 1 hour 30 minutes
Total Time 2 hours 28 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 810
Ingredients Method Notes

Ingredients
  

Cake
  • 2 1/2 cups all-purpose flour spooned and leveled (315 g)
  • 1 1/2 cups granulated sugar (300 g)
  • 2 tablespoons natural unsweetened cocoa powder (10 g)
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 1/2 cups vegetable oil (360 ml)
  • 1 cup buttermilk room temperature (240 ml)
  • 2 large eggs room temperature
  • 1 to 2 teaspoons red gel food coloring or 2 tablespoons liquid
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon white vinegar
Cream cheese frosting
  • 16 ounces full-fat cream cheese block style, softened (450 g)
  • 1/2 cup unsalted butter softened (113 g)
  • 4 cups powdered sugar (480 g)
  • 2 teaspoons pure vanilla extract
  • 1 pinch fine salt

Method
 

Cake
  1. Heat the oven to 350°F (175°C). Grease two 9-inch round pans, line with parchment and grease again.
  2. Whisk the flour, sugar, cocoa, baking soda and salt in a large bowl.
  3. In another bowl, whisk the oil, buttermilk, eggs, food coloring, vanilla and vinegar.
  4. Pour the wet ingredients into the dry and whisk just until smooth.
  5. Divide between the pans and bake for 25 to 30 minutes, until a toothpick comes out clean.
  6. Cool 10 minutes in the pans, then turn out onto a rack and cool completely. Chill 30 minutes.
Frosting and assembly
  1. Beat the cream cheese and butter until smooth. Beat in the powdered sugar, vanilla and salt until fluffy.
  2. Level the layers, saving the scraps. Frost between the layers, apply a thin crumb coat and chill 15 minutes.
  3. Cover with the remaining frosting and press crumbled cake scraps on top. Refrigerate until serving.

Notes

Make ahead: Bake layers up to 2 days ahead or freeze for 2 months. Frosting keeps 3 days in the fridge.
Storage: Refrigerate the frosted cake for up to 5 days.
Nutrition is an estimate per slice.