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Homemade Red Velvet Cake from Scratch photo

Red Velvet Cake from Scratch

This Red Velvet Cake is a showstopper! With its rich color and velvety texture, it's perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 1 cup sugar
  • 1 cup vegetable oil
  • 2 large eggs
  • 3 1-oz containers red gel food coloring such as Wilton's
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 2 tbsp cocoa powder
  • 1 tsp salt
  • 1 cup whole buttermilk
  • 2 tsp white vinegar
  • 1 tsp baking soda
For the Cream Cheese Frosting:
  • 2 8-oz packages cream cheese softened
  • 1 cup unsalted butter softened
  • 6 cups powdered sugar
  • 1 tbsp vanilla extract

Equipment

  • Oven
  • Mixing bowls
  • Stand Mixer or Hand Mixer
  • Measuring cups and spoons
  • 9-inch Round Cake Pans
  • Parchment paper
  • Cooling rack

Method
 

Instructions
  1. Step 1: Prepare Your Pans - Start by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans with vegetable oil and line the bottoms with parchment paper for easy removal.
  2. Step 2: Mix Dry Ingredients - In a medium bowl, whisk together the all-purpose flour, cocoa powder, and salt. Set aside.
  3. Step 3: Cream the Sugar and Oil - In a large mixing bowl, combine the sugar and vegetable oil. Use a stand mixer or hand mixer to beat until well combined.
  4. Step 4: Add Eggs and Coloring - Add the eggs one at a time to the sugar and oil mixture, mixing well after each addition. Then, add the red gel food coloring and vanilla extract, mixing until fully incorporated.
  5. Step 5: Alternate Adding Dry Ingredients and Buttermilk - Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined.
  6. Step 6: Activate the Baking Soda - In a small bowl, combine the white vinegar and baking soda. It will fizz and bubble, which is normal! Quickly fold this mixture into your cake batter.
  7. Step 7: Bake the Cakes - Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Step 8: Cool the Cakes - Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a cooling rack to cool completely.
  9. Step 9: Make the Cream Cheese Frosting - In a medium bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and mix until light and fluffy. Finally, stir in the vanilla extract.
  10. Step 10: Assemble the Cake - Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top, then place the second layer on top. Frost the top and sides of the cake with the remaining cream cheese frosting.

Notes

  • For a lighter flavor, consider adding lemon or orange zest to the frosting.
  • Swap the cream cheese for mascarpone cheese for a different texture.
  • Store the cake layers in an airtight container at room temperature for up to 2 days.