Y’ALL. How do I not have a red velvet cake recipe on the blog!? I realized this recently and couldn’t understand how I’ve let this happen. THREE YEARS and no red velvet cake recipe.
I don’t even know who I am anymore.
All dramatics aside, I think everyone needs a really good, classic red velvet cake recipe. After my little blog vacation—which I desperately needed after being so burnt out on baking and blogging—I think it’s good to return to the classics. To the things that made you start, and the things that keep you going. Red Velvet is my personal favorite and goes so well with so many different holidays and occasions. Christmas, Valentine’s day, University of Alabama playoff games, etc.
Classic Red Velvet Cake
red velvet cake
- 2 ¾ cups all purpose flour
- 1 1/2 tbsp unsweetened cocoa powder
- 1 ½ tsp baking soda
- ½ tsp salt
- 2 cups sugar
- 1 cup veg oil
- 2 tsp vanilla extract
- 1 tbsp white vinegar
- 3 eggs
- 1 1/4 cups buttermilk
- red gel food coloring
cream cheese frosting
- 8 oz cream cheese softened
- ½ cup butter softened and cut into tablespoons
- 1 tbsp vanilla bean paste or vanilla extract
- 4 ½ cups powdered sugar
for the cake
- Preheat the oven to 350*F and spray three 8-inch round cake pans with nonstick spray. Line with parchment paper and spray paper with nonstick spray.
- Whisk together flour, cocoa powder, baking soda and salt; set aside.
- Combine sugar, oil, vanilla, and vinegar in a large bowl. Mix with an electric mixer on medium speed until blended. Add eggs and mix well.
- Add half of buttermilk and half of flour mixture. Mix until ingredients are mostly combined. Repeat with remaining buttermilk and flour.
- Add about a 1/2 tbsp red gel food coloring and mix well. If color isn't vibrant enough, add another 1/2 tbsp.
- Divide batter evenly among the prepared pans and bake for 25 minutes, or until a toothpick inserted into the center of each cake layer comes out clean.
- Let cakes cool in pans for about 10 minutes, and then transfer to a wire rack to cool completely.
for the frosting
- Beat cream cheese on medium-high speed until smooth. With mixer running, add butter one piece at a time. (I find that this helps blend the butter in easier and prevents lumps.)
- Add vanilla bean paste and half of the powdered sugar. Mix on low speed until just combined, and then medium-high speed until completely combined. Repeat with remaining powdered sugar.
- Spread frosting over one (cooled) cake layer. Top with another cake layer; repeat. Spread frosting over the outside of the cake.
- Pipe any remaining frosting around the top and decorate with sprinkles or rosemary.
- Store cake covered in the refrigerator.