It's important to use cake flour for this recipe. And don't skip the sifting step either. This adds air to the batter, keeping the cake light. Serve this red velvet cake for Christmas dessert, New Year's Eve or a Valentine's Day recipe that is sure to please.
Don't Miss: Red Velvet Cake Recipe Video
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 16-18 servings
- 2-1/2 cups cake flour, sifted
- 2 Tbsp. unsweetened cocoa powder
- 1/2 tsp. salt
- 1 cup buttermilk
- 1-1/2 Tbsp. red food coloring
- 1 cup oil
- 1-1/2 cups granulated sugar
- 2 large eggs
- 1 tsp. vanilla
- 1 tsp baking soda
- 1 tsp. white vinegar
- cream cheese frosting
- Preheat oven to 350 degrees F. Spray two 9-inch round cake pans generously with cooking spray.
- Sift cake flour, cocoa powder and salt together. Set aside.
- Whisk buttermilk and red food coloring together. Set aside.
- With an electric mixer, beat oil, sugar, eggs and vanilla until smooth. Beat in one-third of the flour mixture, then one-third of the buttermilk mixture. Repeat, adding the flour and buttermilk mixtures alternately until well-incorporated into the cake batter.
Important: Do not add all the flour and buttermilk at once. Doing so can cause the red velvet cake to become dense and tough.
- Mix the vinegar and baking soda together. Let it bubble for a few seconds, then stir it into the cake batter.
- Divide the cake batter between the two prepared pans. Bake 25-30 minutes or until a knife inserted in the center comes out clean. Run a knife along the edges of the cakes to loosen, then invert onto wire racks to cool.
- When the red velvet cakes are completely cooled, frost with cream cheese frosting.