Classic Red Velvet Cake

Ingredients

Equipment Needed

• •Three 9-inch round cake pans
• •Parchment paper rounds
• •Stand mixer or hand mixer
• •Offset spatula
• •Wire cooling racks
• •Cake turntable (optional but helpful)
• •Kitchen scale (recommended)

Instructions

1. 1

   Prepare your pans

   Position a rack in the center of your oven and heat to 350°F. Butter three 9-inch round cake pans, line the bottoms with parchment paper, butter the parchment, then dust with flour, tapping out any excess. This belt-and-suspenders approach ensures clean release every time.

   If you only own two cake pans, bake two layers first, let the pans cool completely, then bake the third. The batter holds at room temperature for thirty minutes without issue.
2. 2

   Whisk dry ingredients

   Sift the flour, sugar, baking soda, salt, and cocoa powder into a large mixing bowl. Whisk thoroughly for thirty seconds to distribute the leavening and cocoa evenly. This step prevents pockets of baking soda that would leave bitter spots in your cake.

3. 3

   Combine wet ingredients

   In a separate bowl or large measuring cup, whisk together the oil, buttermilk, eggs, food coloring, and vanilla until completely uniform. The mixture will turn a vivid, almost alarming red. This is correct.

4. 4

   Create the batter

   Pour the wet ingredients into the dry and whisk gently until just combined. The batter should be smooth and pourable, the color of ripe strawberries with a slight sheen from the oil. A few small lumps are acceptable. Overmixing develops gluten and toughens the crumb.

   Oil-based cakes stay moist longer than butter cakes. The trade-off is less flavor complexity, which the cocoa and buttermilk correct.
5. 5

   Add the vinegar

   Sprinkle the vinegar directly onto the batter and fold in with three or four strokes. The vinegar reacts with the baking soda to create extra lift and contributes to that signature tender crumb. Don't overmix after this addition.

6. 6

   Divide and bake

   Divide batter evenly among prepared pans, about 1 2/3 cups per pan. A kitchen scale makes this foolproof: each pan should hold roughly 400 grams of batter. Smooth the tops gently with an offset spatula. Bake 25 to 30 minutes, rotating pans halfway through, until a toothpick inserted in the center emerges with just a few moist crumbs attached.

7. 7

   Cool completely

   Let cakes rest in pans on wire racks for fifteen minutes. Run a thin knife around the edges, then invert onto racks, peel away parchment, and flip right-side up. Cool completely before frosting, at least one hour. Warm layers will melt the frosting into an unappetizing slick.

   For the flattest layers, wrap cooled cakes in plastic and refrigerate overnight. Cold cake is easier to trim and frost without crumbling.
8. 8

   Make the frosting

   Beat the softened cream cheese in a stand mixer fitted with the paddle attachment on medium speed until completely smooth, about two minutes, scraping the bowl frequently. Add the softened butter and beat another two minutes until fluffy and uniform. No lumps should remain.

9. 9

   Add sugar gradually

   Reduce mixer speed to low and add powdered sugar one cup at a time, beating after each addition until incorporated. Once all sugar is added, increase to medium-high and beat for two minutes until light and spreadable. Add vanilla and salt, beat thirty seconds more.

10. 10

    Apply the crumb coat

    Place one cake layer on your serving plate or cake stand. Spread about 3/4 cup frosting evenly to the edges. Add the second layer, press gently to level, and frost the same way. Add the third layer, bottom-side up for the flattest top. Apply a thin layer of frosting over the entire cake, just enough to seal in crumbs. Refrigerate fifteen minutes until set.

11. 11

    Finish and decorate

    Apply the remaining frosting in generous swoops, covering sides and top completely. Use an offset spatula to create rustic swirls or smooth to a clean finish, whichever suits your celebration. The contrast of white frosting against red cake when sliced is the visual reward for your efforts.

    Save a small portion of cake scraps. Crumble them finely and press around the bottom edge of the frosted cake or sprinkle over the top for the classic bakery presentation.

Chef Tips

• •Room temperature ingredients matter more in this cake than almost any other. Cold eggs and buttermilk won't emulsify properly with the oil, resulting in a dense, greasy crumb. Set everything out at least one hour before mixing.
• •Gel food coloring produces more vivid color with less liquid than traditional liquid dye. If substituting, start with half the amount and adjust. The batter should look intensely red before baking, as it fades slightly in the oven.
• •For those avoiding artificial color, beet powder creates a more muted burgundy. Use two tablespoons mixed into the wet ingredients. The flavor is undetectable once baked.
• •Cream cheese frosting softens quickly at room temperature. If your kitchen runs warm, refrigerate the frosted cake for thirty minutes between crumb coat and final frosting to maintain clean lines.
• •This cake actually improves after a day. The moisture redistributes and the crumb becomes even more tender. Store covered at room temperature up to two days, or refrigerated up to five days. Bring to room temperature before serving.

Advance Preparation

• •Cake layers can be baked up to two days ahead, wrapped tightly in plastic, and stored at room temperature. They freeze beautifully for up to three months; thaw overnight in the refrigerator before frosting.
• •Cream cheese frosting can be made one day ahead and refrigerated. Let it come to room temperature and rewhip briefly before using, as it stiffens when cold.
• •The fully assembled and frosted cake keeps refrigerated for up to five days. Remove from refrigerator one hour before serving for the best texture.

Frequently Asked Questions

Nutrition Information

1 serving (about 135g)