Red Velvet Cake

4.60 from 10 votes

Red Velvet Cake is a soft, moist layered cake with a beautiful crimson color and cocoa flavor, topped with a soft and smooth cream cheese frosting.

Prep Time10

Cook Time40

Cooling Time2

Total Time2 50

Course: Dessert

Keyword: Red Velvet Cake Recipe

Servings:

Calories: 652kcal

Author: Amanda Rettke--iambaker.net

2 cups (250 g) all-purpose flour
2 cups (400 g) granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
⅓ cup (39 g) unsweetened cocoa powder
1 teaspoon kosher salt
1 cup (232 g) mayonnaise, room temperature
2 large eggs, room temperature
1 cup (245 g) buttermilk, room temperature
2 teaspoons vanilla extract
1 ounce red food coloring, more or less depending on how deep you want the color
½ cup hot water
1 teaspoon white distilled vinegar

Preheat oven to 325°F. Spray 2, 9-inch round cake pans with nonstick cooking spray and line each with parchment paper. Set aside.
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cocoa powder, and salt.
In a separate bowl, whisk together the mayonnaise, eggs, buttermilk, vanilla, red food coloring, hot water, and vinegar.
Slowly add the wet ingredients to the dry ingredients, mixing until just combined.
Divide the batter equally between the prepared pans. Bake for 35-40 minutes, or until a toothpick comes out mostly clean. A few crumbs are what you want for a MOIST cake!
Allow the cakes to cool for 10-15 minutes in the pans. Then, turn the cakes out onto a rack to cool completely. After the cakes have cooled completely, make the frosting.

To a large bowl, add the butter, cream cheese, and vanilla. Using a handheld mixer on medium speed, blend until the ingredients are fully incorporated and smooth.
Add confectioners' sugar, one cup at a time, until the frosting is light and creamy.
Cover the cooled cake in a thin layer of frosting, putting it between the layers and around the outside of the cake. Serve.