Red Velvet Cake

Why make this cake? This recipe is the culmination of years of testing to achieve the perfect harmony of rich cocoa flavor, tangy buttermilk, and a subtle hint of vinegar. Topped with velvety cream cheese frosting and adorned with sugared rose petals, it’s a visually stunning and irresistibly delicious dessert fit for any occasion.

What makes it special? The buttermilk and vinegar ensure a moist, tender crumb, while the vibrant red hue and Chef Eddy’s meticulous attention to detail elevate this cake to showstopper status. Designed for bakers of all levels, it’s as easy to make as it is to enjoy.

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Ingredients

Red Velvet Cake

• 2 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup vegetable oil (any type, including non-virgin olive oil)
• 2 large eggs
• 2 cups granulated sugar
• 1 cup buttermilk
• 1 tablespoon vanilla extract
• 2 teaspoons red food coloring (gel recommended)
• 1/2 cup hot water
• 2 teaspoons white distilled vinegar

Cream Cheese Frosting

• 3 packages (8 oz each) cream cheese, softened
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 tablespoon vanilla extract
• 2 1/2 cups powdered sugar

Pro Tip: Use the Spoon & Sweep method for measuring flour—spoon it into the cup and level off the top. Avoid scooping directly from the bag, which can lead to packed flour and inaccurate measurements.

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Directions

Prepare the Pans

1. Preheat the oven to 325°F. Grease and flour three 9-inch round cake pans, then line the bottoms with parchment paper for easy release.

Mix the Dry Ingredients

2. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Combine the Wet Ingredients

3. In a large bowl, using a stand or handheld mixer, beat the oil and eggs until smooth. Add the sugar and mix until fully blended.

Build the Batter

4. Stir in the buttermilk, vanilla extract, and red food coloring. Gradually mix in the dry ingredients until just combined. Avoid overmixing to keep the batter tender.

Add Final Touches

5. Stir in the hot water and vinegar until fully incorporated.

Bake the Cake Layers

6. Divide the batter evenly among the prepared pans. Bake for 30 minutes, or until the centers spring back when gently pressed and the edges pull slightly from the sides.

Cool the Cakes

7. Let the cakes cool in the pans for 5-10 minutes. Carefully turn them out onto parchment paper-lined surfaces, leaving the parchment liners on the bottoms. Cool completely before frosting.

Make the Frosting

8. On low speed, beat the softened cream cheese and butter until smooth and lump-free. Mix in the vanilla extract. Gradually add the powdered sugar, beating until creamy and fluffy.

Assemble the Cake

9. Place one cake layer on a serving plate and spread a generous layer of frosting over the top. Repeat with the remaining layers, then frost the sides and top evenly.

Serve and enjoy your masterpiece!