This classic red velvet cake is rich, moist, and perfectly balanced between cocoa’s depth and buttermilk’s tang. Developed and perfected by Chef Eddy, this recipe is incredibly soft, beautifully vibrant, and topped with silky cream cheese frosting. Finished with elegant sugared rose petals, this cake is perfect for celebrations, holidays, or any special occasion!
Recipe Details
- Prep Time: 40 minutes
- Bake Time: 35–45 minutes
- Yields: One layered 8 or 9-inch cake
Ingredients
Red Velvet Cake:
- 2 cups all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup vegetable oil (any type, including non-virgin olive oil)
- 2 large eggs
- 2 cups granulated sugar
- 1 cup buttermilk
- 1 tbsp vanilla extract
- 2 tsp red gel food coloring
- ½ cup hot water
- 2 tsp white distilled vinegar
Cream Cheese Frosting:
- 3 (8 oz) packages cream cheese, softened
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 tbsp vanilla extract
- 2 ½ cups powdered sugar
Instructions
1. Preheat & Prepare Pans
- Preheat oven to 325°F (163°C).
- Grease and flour three 9-inch cake pans and line the bottoms with parchment paper for easy removal.
2. Mix the Dry Ingredients
- In a bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Combine the Wet Ingredients
- In a large mixing bowl, whisk oil and eggs until well blended.
- Add sugar and continue whisking until smooth.
- Stir in buttermilk, vanilla extract, and red food coloring.
4. Incorporate the Dry Ingredients
- Gradually add the sifted dry ingredients to the wet mixture.
- Mix gently until smooth—do not overmix.
5. Add Hot Water & Vinegar
- Pour in hot water and vinegar and stir until fully combined.
6. Bake the Cake
- Evenly divide the batter among the three cake pans.
- Bake for 30 minutes, or until the cake springs back when lightly pressed and begins to pull away from the edges.
- Allow to cool in pans for 5–10 minutes, then invert onto parchment or plastic wrap. Leave parchment attached and let cool completely.
7. Make the Cream Cheese Frosting
- In a large bowl, beat cream cheese and butter on low speed until smooth and lump-free.
- Add vanilla extract and gradually mix in powdered sugar until fluffy and well combined.
8. Assemble & Frost the Cake
- Place the first cake layer on a serving plate and spread a layer of cream cheese frosting over the top.
- Add the second layer and repeat.
- Frost the top and sides evenly with the remaining frosting.
- For an elegant touch, decorate with sugared rose petals or cake crumbs.
Tips for the Perfect Red Velvet Cake
✔ Use room-temperature ingredients for a smooth batter.
✔ Do not overmix once the dry ingredients are added.
✔ Red gel food coloring provides a more vibrant color without thinning the batter.
✔ Hot water and vinegar enhance the cake’s tenderness and flavor.
Storage & Make-Ahead Tips
- Refrigerate in an airtight container for up to 5 days.
- Freeze cake layers (before frosting) for up to 3 months. Thaw and frost when ready to serve.
- Let refrigerated cake sit at room temperature for 30 minutes before serving for the best texture.
Nutrition (Per Slice – 12 servings)
- Calories: 490 kcal
- Carbs: 65g
- Fat: 24g
- Protein: 5g
- Sugar: 52g
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