Both our daughters birthdays fall in the month of February. Actually if we are being super specific about birthdays, both our daughters, my mother, my uncle, my brother, my grandmother, my cousin (and my late great-grandmother) all have February birthdays. It’s a busy month around here. But this post is just about one of our girls, the one born on Valentine’s Day, who just happens to be turning a very special 13 this year. She loves Red Velvet cake, and so this post is dedicated to her love of this cake and my love of this particular recipe. This is the best red velvet cake recipe I have ever made. it turns out super moist with a light crumb and of course that velvety appearance in a vivid red that makes it so famous.
The Best Red Velvet Cake Recipe (adapted from Saveur)
Cake Ingredients & Instruction
- 2 1/2 cups cake flour
- 1 1/2 cups sugar
- 1 tsp. baking soda
- 1 tsp. cocoa powder
- 1 tsp. salt
- 2 eggs
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 1 oz. red food coloring
- 1 tsp. vanilla extract
- 1 tsp. white distilled vinegar
- Preheat oven to 350°. Grease three 6” or 8” round cake pans with butter. Add a round of parchment paper to the bottom of the pan, then butter again. Dust lightly with flour and set aside.
- Combine flour, sugar, baking soda, cocoa, and salt into a bowl.
- Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a separate bowl with an electric mixer until combined.
- Incorporate the dry ingredients gradually into the wet and beat until smooth, 1-2 minutes. Divide batter evenly between pans.
- Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 25–30 minutes for 8” pans, 35-45 minutes for 6” pans.
- Let cakes cool for 5 minutes, then invert each onto a plate, then invert again onto a rack. Let cakes cool completely before frosting.
- Use a cake leveler or a serrated knife to level off the tops of your cakes so that you are left with flat even tops. Save the tops for garnish.
Frosting Ingredients & Instruction
- 12 oz. cream cheese, softened
- 12 oz. butter, softened
- 1 tsp. vanilla extract
- 3-4 cups confectioners’ sugar
- Chopped pecans or walnuts to garnish (optional)
- Beat cream cheese, butter, and vanilla in a bowl with an electric mixer until well combined.
- Add sugar gradually and beat until frosting is smooth.
Cake Assembly & Decorating
- Put one cake layer on a cake plate or stand then spread one-quarter of the frosting on top.
- Set another layer on top and repeat frosting.
- Set remaining layer on top and sides first, then the top with the remaining frosting.
- If you planned to use pecans or walnuts, press them into the sides of the cake.
- If you planned to use cake crumb for garnish, put your extra cake tops from step 7 above into a processor until you have crumbs.
- Sprinkle the crumb to add garnish around the base of your cake or onto the top for a bright flash of red!
Please come back and let us know how you liked this recipe!