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Red Velvet Cake from Scratch Recipe

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3.9 from 8 reviews

This classic Red Velvet Cake from scratch features moist, tender layers with a subtle cocoa flavor perfectly balanced by a rich cream cheese frosting. Made with simple pantry ingredients and baked to perfection, this cake is ideal for celebrations or an indulgent dessert.

Ingredients

Cake Ingredients

  • 1 cup canola oil
  • 1 cup granulated sugar
  • 1/2 cup buttermilk
  • 4 large egg whites
  • 4 teaspoons red food coloring
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon white vinegar
  • 1 1/3 cup all-purpose flour
  • 1/4 cup all-purpose flour
  • 8 teaspoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Frosting Ingredients

  • 8 ounces cream cheese, softened
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons heavy cream

Instructions

  1. Prepare Pans: Line two 6-inch round cake pans with parchment paper on the bottom and lightly spray the sides with cooking spray to prevent sticking.
  2. Preheat Oven: Set your oven to 350°F (175°C) and allow it to fully preheat while you prepare the batter.
  3. Mix Wet Ingredients: In a medium bowl, use an electric mixer to beat together the canola oil, granulated sugar, buttermilk, egg whites, red food coloring, vanilla extract, and white vinegar until combined and smooth.
  4. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking soda, salt, and unsweetened cocoa powder to ensure even distribution.
  5. Incorporate Dry into Wet: Gradually add the dry ingredients into the wet mixture, mixing continuously to form a smooth batter without lumps.
  6. Bake the Cake: Divide the batter evenly between the two prepared cake pans. Bake for 25 to 35 minutes at 350°F, or until a toothpick inserted into the center comes out clean. Once baked, place the pans on a wire rack and let the cakes cool completely.
  7. Remove Cakes from Pans: When the cakes are fully cooled, carefully invert each cake onto a serving surface and peel off the parchment paper to reveal the cake layer.
  8. Prepare Frosting: Ensure the cream cheese and butter are at room temperature. Beat them together for about 45 seconds using an electric mixer until smooth and creamy to break up lumps.
  9. Add Powdered Sugar: Gradually add powdered sugar one cup at a time while continuously beating until fully incorporated and fluffy.
  10. Finish Frosting: Mix in vanilla extract and heavy cream, beating again to achieve a light, spreadable consistency. Add additional heavy cream if necessary to reach desired fluffiness.
  11. Assemble Cake: Place one cake layer on a serving plate. Spread a heaping cup of cream cheese frosting over the top, smoothing it close to the edges.
  12. Add Second Layer & Frost Cake: Place the second cake layer on top. Spread the remaining frosting on top and around the sides using an offset spatula. Use a cake scraper or bench scraper to smooth the sides for a clean finish.
  13. Serve or Store: Serve the cake immediately or refrigerate until ready to serve. Keep refrigerated to maintain freshness.

Notes

  • Use room temperature ingredients for smoother batter and frosting.
  • Ensure cakes are completely cool before frosting to prevent melting.
  • You can substitute buttermilk with milk mixed with a tablespoon of vinegar if needed.
  • For deeper red color, use a gel-based food coloring instead of liquid.
  • Store leftover cake refrigerated and consume within 3-4 days for best freshness.

Find it online: https://marthatasty.com/red-velvet-cake-from-scratch-recipe/