Go Back
Moist Red Velvet Cake recipe with Cream Cheese Frosting - Oven House Recipes

Red Velvet Cake Recipe From Scratch

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Course: Dessert
Ingredients Method

Ingredients
  

  • 2½ |cups|cake flour
  • 1½ |cups|granulated sugar
  • 1 |tsp|baking soda
  • 1 |tsp|salt
  • 2 |tbsp|unsweetened cocoa powder
  • 2 ||large eggs room temperature
  • 1 |cup|buttermilk room temperature
  • 1 |cup|neutral oil
  • 2 |tsp|vanilla extract
  • 1 |tsp|white vinegar
  • 1 |tbsp|red gel food coloring
  • 8 |oz|full fat cream cheese room temperature
  • 4 |oz|unsalted butter room temperature
  • 2½ |cups|powdered sugar sifted
  • 1 |tsp|vanilla extract

Method
 

  1. Preheat oven to 350F (175C). Grease two 9 inch round cake pans and line with parchment paper.
  2. Whisk together cake flour, sugar, baking soda, salt and cocoa powder in a large bowl.
  3. In a separate bowl mix eggs, buttermilk, oil, vanilla, vinegar and red food coloring until combined.
  4. Add wet ingredients to dry ingredients in two additions. Mix until just combined. Do not overbeat.
  5. Divide batter evenly between the two pans.
  6. Bake for 25 to 30 minutes until a toothpick comes out with a few moist crumbs.
  7. Cool in pans for 10 minutes then transfer to wire racks to cool completely.
  8. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla and beat until fluffy.
  9. Level cake layers if needed. Frost the first layer, stack the second, then frost the top and sides.
  10. Chill for 15 minutes before slicing and serving.