Description
A moist and tender red velvet cake with a light, whipped cream cheese frosting that balances richness with airy sweetness. Perfect for birthdays, celebrations, and any occasion.
Ingredients
- 2 ½ cups (315g) all-purpose flour
- 1 ½ tablespoons (11g) natural unsweetened cocoa powder
- 1 teaspoon (5g) baking soda
- ½ teaspoon (3g) fine sea salt
- 1 ½ cups (300g) granulated sugar
- 1 cup (240ml) vegetable oil (canola or sunflower preferred)
- 3 large eggs, room temperature
- 1 cup (240ml) buttermilk (or 1 cup milk + 1 tablespoon vinegar/lemon juice, let sit 5 minutes)
- 1 tablespoon (15ml) white vinegar
- 2 teaspoons (10ml) vanilla extract
- 2 tablespoons (30ml) red gel food coloring
- 8 ounces (225g) cream cheese, softened
- ½ cup (115g) unsalted butter, softened
- 3 cups (360g) powdered sugar, sifted
- 1 teaspoon (5ml) vanilla extract
- 2–3 tablespoons (30-45ml) heavy cream
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or non-stick spray and dust with flour or line with parchment circles.
- Sift together flour, cocoa powder, baking soda, and salt in a large bowl. Whisk gently to combine and set aside.
- In another bowl, whisk sugar and vegetable oil until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and red food coloring.
- Alternate adding dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients. Mix on low speed just until combined. Stir in white vinegar; batter will bubble.
- Divide batter evenly between pans and smooth tops. Bake 30-35 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For frosting, beat cream cheese and butter on medium speed until smooth (2-3 minutes). Gradually add powdered sugar on low speed. Add vanilla extract.
- Increase mixer speed to high and whip frosting 2-3 minutes until light and fluffy. Add heavy cream tablespoon by tablespoon, whipping until spreadable and airy.
- Place one cake layer on serving plate. Spread about one-third of frosting over top. Stack second layer and cover entire cake with remaining frosting, smoothing with offset spatula.
- Optional: garnish with fresh berries, crushed nuts, or dust with cocoa powder.
- Chill cake in fridge at least 30 minutes to set frosting. Bring to room temperature about 20 minutes before serving.
Notes
[‘Use gel food coloring for vibrant red without thinning batter.’, ‘Do not overmix batter to avoid tough cake.’, ‘Whip frosting thoroughly for light, fluffy texture.’, ‘Use room temperature eggs and cream cheese for best results.’, ‘Check cake doneness starting at 30 minutes to prevent dryness.’, ‘Leftover crumbs can be mixed with frosting to make cake pops.’, ‘Frosting can be made ahead and stored in fridge up to 2 days; rewhip before use.’, ‘Cake is best served at room temperature; chill frosting to set but allow slices to warm before serving.’, ‘Does not freeze well due to whipped frosting texture.’]
- Prep Time: 17 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 370
- Sugar: 35
- Sodium: 320
- Fat: 18
- Saturated Fat: 9
- Carbohydrates: 48
- Protein: 5
Keywords: red velvet cake, whipped cream cheese frosting, birthday cake, moist cake, easy red velvet, celebration cake