Go Back

Red Velvet Cake

Red Velvet Cake is a Southern favorite. This recipe is rich in flavor and has that classic rich red color.
Print Recipe

Ingredients
  

FOR THE RED VELVET CAKE

  • 2⅔ cups Cake flour
  • ¼ cup Unsweetened cocoa powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1⅓ cups Buttermilk
  • 1 Heaping tbsp Plain Greek Yogurt
  • 1 tsp Apple cider vinegar
  • 1½ tbsp Red gel food coloring
  • 1 tsp Vanilla bean paste (or 2 tsp. vanilla extract)
  • 1¾ cups Sugar
  • 1/2 cup Unsalted butter
  • 2 large Eggs
  • 1/2 cup Vegetable oil

ICING

  • 16 oz. Softened cream cheese
  • 1/2 cup Softened unsalted butter
  • 2 cups Powdered sugar
  • ½ tsp. Lemon extract

Instructions
 

PREP

  • Preheat oven to 350°. Liberally spray two 9-inch cake pans with a non-stick cooking spray. Line the bottoms with a parchment round and set aside.
  • In a large bowl, whisk together dry ingredients: flour, baking soda, cocoa powder and salt. Note: whisking the flour mixture helps aerate and break up any lumps that may exist. Set the bowl aside
  • Measure out buttermilk into a large measuring cup, greek yogurt, add in red gel color, vinegar and vanilla. Mix the liquid ingredients together until fully combined and set aside.

FOR THE CAKE

  • Although I tend to use a stand mixer, you can make this recipe with a hand mixer or by hand as well.
    Add sugar and butter to the bowl of your stand mixer. Attach paddle attachment and cream the mixture for 3 minutes on medium-high speed. The mixture will be light and fluffy.
  • Lower mixer speed and begin incorporating eggs until fully combined, then add oil and mix for one minute until fully combined.
  • Begin adding dry flour mixture and buttermilk mixture alternately until all ingredients are fully combined. Mix for 1 minute, scrape down the bowl with a rubber spatula, and mix for 30 more seconds.
  • Divide red velvet cake batter evenly among cake pans and bake in oven at 350° until a toothpick inserted comes out clean.
  • Remove cakes from the oven and allow them time to cool before inverting onto a wire rack.

FOR THE ICING

  • Place cream cheese and butter and bowl of mixer with the paddle attachment in place. Cream the butter and cream cheese until smooth and lump free. Add in powdered sugar and extract. Continue mixing until you have a smooth fluffy icing.