Signature Red Velvet Cake with Cream Cheese Frosting
A stunning, three-layer signature red velvet cake with a hint of cocoa and buttermilk, frosted with a classic tangy cream cheese frosting. One of the most impressive viral cakes.
Equipment
- Three 8-inch or 9-inch round cake pans
- Electric mixer
- Wire rack
- Offset spatula
Ingredients
- 2 1/2 cups All-purpose flour
- 1 1/2 cups Granulated sugar
- 1 tsp Baking soda
- 1 tsp Salt
- 2 tbsp Unsweetened cocoa powder (not Dutch-process)
- 1 cup Vegetable oil
- 2 Large eggs, room temperature
- 1 cup Buttermilk, room temperature
- 2 tbsp Red food coloring (gel preferred)
- 1 tsp White vinegar
- 1 tsp Vanilla extract
- 16 oz Block cream cheese, cold
- 1 cup Unsalted butter, room temperature
- 4 cups Powdered sugar
- 1 tbsp Vanilla extract (for frosting)
Instructions
- Prep: Preheat oven to 350°F (175°C). Grease, line with parchment, and flour three 8-inch or 9-inch round cake pans.
- Whisk Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- Mix Wet Ingredients: In a separate bowl, whisk the vegetable oil, eggs, buttermilk, red food coloring, vinegar, and 1 tsp vanilla extract until well combined.
- Combine: Pour the wet ingredients into the dry ingredients. Mix on low speed (or by hand) until just combined. Do not overmix.
- Bake: Divide the batter evenly between the three prepared pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cakes cool in the pans for 15 minutes, then invert them onto a wire rack to cool completely.
- Make Frosting: In a large bowl, beat the cold cream cheese and room-temperature butter with an electric mixer until smooth. On low speed, gradually add the powdered sugar until combined. Add the 1 tbsp vanilla extract and beat on medium-high for 2 minutes until light and fluffy.
- Assemble: Place one cake layer on a stand. Spread a layer of frosting. Repeat with the second and third layers. Apply a thin "crumb coat" of frosting over the entire cake and chill for 30 minutes. Once firm, apply the final, thick layer of frosting.
Notes
Cocoa Powder: Use standard unsweetened cocoa powder, NOT Dutch-processed. The acidity is needed to react with the buttermilk and vinegar.
Cream Cheese: Use full-fat, BLOCK-style cream cheese. Do not use the kind in a tub; it will result in runny frosting.
Crumb Coat: For a professional, clean white finish, apply a thin layer of frosting (a crumb coat) and chill the cake for 30 minutes before applying the final layer.