Red Velvet Cake

Tender red cake layers balance a restrained cocoa note and buttermilk tang with a smooth cream cheese frosting. Cool the layers fully and use a thin crumb coat for a tidy finish.

147 min

12 slices

Two-layer red velvet cake with cream cheese frosting and a clean slice showing its fine red crumb.

Ingredients

2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

2 tbsp unsweetened natural cocoa powder

1 tsp baking soda

1 tsp fine salt

2 large eggs, room temperature

1 cup neutral oil

1 cup buttermilk, room temperature

2 tsp vanilla extract, divided

1 tbsp white vinegar

1 tbsp red gel food coloring

16 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups confectioners' sugar, sifted

1/4 tsp fine salt for frosting

Equipment

Two 8-inch round cake pans · Parchment paper · Mixing bowls · Whisk · Stand mixer or hand mixer · Wire cooling racks · Serrated knife · Offset spatula

Protect the tender crumb

Fold only until the flour disappears; extra mixing can make the layers dense instead of soft.

Chill for clean slices

A brief chill firms the frosting; bring slices closer to room temperature for a softer texture.

Prepare and mix

01. Heat the oven to 350 F and line the greased pan bases with parchment so the layers release cleanly.

02. Whisk flour, cocoa, baking soda, and salt until evenly blended; this keeps the cocoa from forming dark pockets.

Build the batter

03. Whisk sugar and oil until glossy, then beat in the eggs before adding buttermilk, vanilla, vinegar, and coloring.

04. Fold the dry mixture into the red base in two additions, stopping as soon as flour streaks disappear to keep the crumb tender.

Bake and cool

05. Bake at 350 F for 30 to 32 minutes; the centers should spring back and a tester should show moist crumbs.

06. Cool in the pans for 10 minutes before turning onto racks; wait until the centers are fully cool to prevent melting the frosting.

Frost and stack

07. Beat cream cheese and butter smooth, then add sifted sugar gradually so the frosting stays lump-free and spreadable.

08. Level any domes, spread frosting between the layers, and set the second layer flat side up for a stable top.

Finish cleanly

09. Use a thin crumb coat to catch loose cake crumbs, then chill until the surface feels set before the final layer.

10. Smooth the remaining frosting over the cake and chill briefly; let it soften slightly before slicing for a neat cut.