Easy Homemade Red Velvet Cake Recipe - Moist & Delicious Dessert

Name: Easy Homemade Red Velvet Cake Recipe - Moist & Delicious Dessert
Prep time: 20 min
Cook time: 35 min
Total time: 100 min
Yield: 12
Cuisine: American
Ingredients: 2 1/2 cups All-purpose flour (Sifted); 1 3/4 cups Granulated sugar; 1 tablespoon Unsweetened cocoa powder; 1 teaspoon Baking soda; 1 teaspoon Salt; 1 cup Buttermilk; 1/2 cup Vegetable oil; 2 units Large eggs; 1 teaspoon Vanilla extract; 2 tablespoons Red food coloring (Liquid or gel); 1 teaspoon White vinegar; 8 ounces Cream cheese (for frosting) (Softened); 1/2 cup Unsalted butter (for frosting) (Softened); 3-4 cups Powdered sugar (for frosting) (Sifted, to taste); 1 teaspoon Vanilla extract (for frosting)

Learn how to bake a truly irresistible homemade Red Velvet Cake from scratch. This classic dessert features moist, tender crimson layers with a hint of cocoa, generously topped with a rich and tangy cream cheese frosting. Perfect for special occasions or a delightful everyday treat!

#Cake

#Baking

#Dessert

#Red Velvet

#Homemade

#Anniversary

Beautifully Frosted Red Velvet Cake

Recipe Information

20m

Prep Time

35m

Cook Time

1h 40m

Total Time

Servings

Medium

American

English

Nutrition (per serving)

450

Calories

Protein

60g

Carbs

25g

Fat

Slice of Moist Red Velvet Cake

Ingredients

Servings: 12

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Red Velvet Cake Layers with Cream Cheese Frosting

Instructions

0/6 completed

1
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Sift together flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Whisk until well combined.
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5m
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Sift together flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Whisk until well combined.
5m
Sifting dry ingredients ensures a lump-free batter and an even texture.
2
In a separate medium bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, red food coloring, and white vinegar until smooth and evenly colored.
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3m
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In a separate medium bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, red food coloring, and white vinegar until smooth and evenly colored.
3m
Ensure all wet ingredients are at room temperature for better emulsion.

3
Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined. Be careful not to overmix.
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2m
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Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined. Be careful not to overmix.
2m
Overmixing can lead to a tough cake. Mix until no dry streaks remain.
4
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
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45m
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Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then invert onto a wire rack to cool completely.
45m
Cooling completely is crucial before frosting to prevent melting.
5
While the cakes cool, prepare the cream cheese frosting. In a large bowl, beat softened cream cheese and unsalted butter with an electric mixer until light and fluffy. Gradually add sifted powdered sugar, beating until smooth. Mix in vanilla extract.
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10m
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While the cakes cool, prepare the cream cheese frosting. In a large bowl, beat softened cream cheese and unsalted butter with an electric mixer until light and fluffy. Gradually add sifted powdered sugar, beating until smooth. Mix in vanilla extract.
10m
Ensure butter and cream cheese are very soft to avoid lumps in the frosting.

6
Once cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate, spread with a generous layer of frosting. Top with the second cake layer and cover the entire cake with remaining frosting. Decorate as desired.
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15m
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Once cakes are completely cool, level the tops if necessary. Place one cake layer on a serving plate, spread with a generous layer of frosting. Top with the second cake layer and cover the entire cake with remaining frosting. Decorate as desired.
15m
For a neat finish, do a thin 'crumb coat' first, chill, then apply final frosting.