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Red Velvet Cake
A tender, buttermilk red velvet layer cake with a hint of cocoa and cream cheese frosting.
Ingredients
| Volume | Grams |
|---|---|
| Cake | |
| 2 1/2 cups all-purpose flour | 300 g |
| 1 1/2 cups granulated sugar | 297 g |
| 1 tsp baking soda | 6 g |
| 1 tsp table salt | 6 g |
| 1 tbsp cocoa powder | 5.2 g |
| 1 1/2 cups vegetable oil | 297 g |
| 1 cup buttermilk, room temperature | 227 g |
| 2 large eggs | 100 g |
| 2 tbsp red food coloring | — |
| 1 tsp vanilla extract | 4.7 g |
| 1 tsp white vinegar | — |
| Frosting | |
| 16 oz cream cheese, softened | 454 g |
| 1/2 cup unsalted butter, softened | 113 g |
| 4 cups powdered sugar | 452 g |
| 2 tsp vanilla extract | 9.3 g |
Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 350 °F. Grease the pans and line the bottoms with parchment.
- Whisk the flour, sugar, baking soda, salt and cocoa in a large bowl.
- Whisk the oil, buttermilk, eggs, food coloring, vanilla and vinegar in another bowl.
- Mix the wet ingredients into the dry until smooth.
- Divide between the pans and bake 25–30 minutes, until a toothpick comes out clean. Cool 10 minutes, then turn out and cool completely.
- Beat the cream cheese and butter until smooth, add the powdered sugar and vanilla, and beat until fluffy. Fill and frost the cake.
Tips
- Gel food coloring gives a deeper red with less liquid.
- Oil keeps this cake moist even straight from the fridge.
Baking at elevation? See high-altitude adjustments. Different pan? Try the pan size converter.
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