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A three layer red velvet cake with white cream cheese frosting on a rustic wooden table

Red Velvet Cake

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5 from 8 reviews

  • Author: Teresa Flagler
  • Total Time: 1 hour 55 mins
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This classic Southern Red Velvet Cake features three tender layers of crimson sponge with a hint of cocoa, perfectly balanced by a silky cream cheese frosting. It is an elegant, vintage-inspired dessert that transforms any gathering into a special celebration.

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cocoa powder
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 2 large eggs, room temperature
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1-2 teaspoons red gel food coloring
  • 1/2 cup unsalted butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray three 7-inch round cake pans with nonstick spray and line the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt until smooth.
  3. Add the vegetable oil, room temperature eggs, buttermilk, vanilla extract, white vinegar, and red gel food coloring to the dry mixture. Whisk until the batter is smooth and the color is consistent.
  4. Divide the batter evenly between the three prepared pans. Bake for 30 minutes or until the tops spring back gently when touched.
  5. Allow the cakes to rest in their pans for 15 to 20 minutes, then turn them out onto a wire rack to cool completely to room temperature.
  6. In a stand mixer, whip the room temperature butter and cream cheese for 2 minutes until pale and fluffy.
  7. Add the powdered sugar in two batches, mixing on low speed initially then increasing to high. Stir in the vanilla and salt, then whip on medium for a few more minutes until silky.
  8. Level the cooled cake layers with a serrated knife. Stack with frosting between each layer, apply a thin crumb coat, chill for 20 minutes, then finish with the remaining frosting.

Notes

For the most professional finish, ensure your cake layers are completely cold—or even slightly chilled—before frosting to prevent the cream cheese from melting. If you want a more vibrant red, use a high-quality gel paste rather than liquid food coloring. Always use full-fat brick cream cheese rather than the spreadable kind from a tub for a stable frosting that holds its shape.

  • Prep Time: 25 mins
  • Cook Time: 30 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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