Ultimate Red Velvet Cake Recipe: Moist, Decadent, and Perfectly Frosted

Indulge in the ultimate Red Velvet Cake that’s incredibly moist, rich, and topped with a creamy cream cheese frosting. This classic dessert is perfect for any celebration, from birthdays to holidays, and is sure to impress your guests. Follow this step-by-step guide to create a show-stopping cake that’s as delicious as it is beautiful.

Ingredients

For the Cake:

• ¾ cup (180 grams) vegetable oil
• 3 large eggs
• ½ cup (120 ml) buttermilk
• 2 ½ cups (340 grams) sifted cake flour
• ½ teaspoon salt
• 2 tablespoons liquid red food coloring
• 2 teaspoons water
• 1 tablespoon white vinegar
• 1 ½ cups (300 grams) granulated white sugar
• 2 teaspoons pure vanilla extract
• ½ cup (113 grams) unsalted butter, at room temperature
• ½ cup (120 grams) sour cream
• 1 teaspoon baking soda
• 3 tablespoons (30 grams) cocoa powder

For the Cream Cheese Frosting:

• 4-6 cups (500-750 grams) powdered sugar
• 1 teaspoon vanilla extract
• 8 oz. (225 grams) cream cheese, softened
• 4 oz. (113 grams) unsalted butter, softened

Preparation

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans with cooking spray.
2. In a medium bowl, whisk together the cake flour, cocoa powder, and salt. Set aside.
3. In a stand mixer, beat the butter and sugar until light and fluffy, about 4 minutes. Add the oil and sour cream, beating until combined.
4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
5. In a small bowl, combine the buttermilk, vinegar, and red food coloring. Add this mixture to the batter and mix until uniform.
6. In a small cup, combine the water and baking soda. Add this to the batter along with the dry ingredients, mixing until just combined.
7. Divide the batter evenly between the prepared pans. Tap the pans lightly on the counter to remove air bubbles.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. Wrap the cooled cakes in plastic wrap and refrigerate for at least 1 hour or overnight.

For the Cream Cheese Frosting:

1. In a stand mixer, beat the cream cheese and butter until smooth. Add the vanilla extract.
2. Gradually add the powdered sugar, mixing on low speed until fully incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.

To Assemble the Cake:

1. Place one cake layer on a serving plate. Spread 1 ½ cups of frosting evenly over the top.
2. Add the second cake layer and frost the entire cake with the remaining frosting.
3. Decorate with candied cranberries or your favorite toppings. Slice, serve, and enjoy!

Notes

• If you don’t have buttermilk, combine ½ cup milk with 1 tablespoon lemon juice and let it sit for 5 minutes.
• Check the cakes at the 25-minute mark to avoid over baking.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.