This super moist cake, that’s known for its deep red color, is comprised of flavors from butter, vanilla, and a little cocoa mixed with a hit of tang from buttermilk and vinegar make for a dramatic and decadent dessert.

Red velvet cake may seem like a chocolate cake, but it’s vastly different. Chocolate cake is made up of multiple layers of chocolate flavor, such as cocoa powder and melted chocolate. Red velvet cake however, only has a small amount of chocolate flavor and has more acidic ingredients that makes the chocolate flavor more intense.

Line the bottom of the cake pans with parchment paper to easily remove the cakes when done baking.

I typically like to use cake flour over all-purpose when making cakes. All-purpose flour has a higher protein content than cake flour, which makes for a stronger ingredient. Because all-purpose is stronger, it results in a more chewy texture. Cake flour has a lower protein content which results in a softer and more tender texture. You can absolutely use all-purpose flour for cakes…you’ll just end up with a slightly different texture than if it’s made with cake flour.

You can’t go wrong with cream cheese frosting!

I always get anxiety icing a cake…I’m always scared I don’t have enough icing!

Red Velvet Cake

Servings 20

Ingredients

2 ½ cups cake flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter room temperature
1 ½ cups sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon white vinegar
1 cup whole buttermilk
1 ½ tablespoons red food coloring
Cream Cheese Icing:
1 cup unsalted butter room temperature
8 oz cream cheese room temperature
1 teaspoon vanilla extract
4 cup confectioners’ sugar

Instructions

Pre-heat the oven to 350 degrees. Grease 2 9” cake pans lined with parchment paper.
Sift together the cake flour, cocoa powder, baking powder, baking soda, and salt over a large bowl and set aside.
Add the sugar and butter to the bowl of a stand mixer fitted with the paddle attachment and beat on medium until combined, about 3-4 minutes. With the mixer on low, slowly add the eggs one at a time until incorporated. Mix in the vanilla extract and white vinegar. Add the flour mixture and buttermilk a little at a time starting and ending with the flour mixture. Mix in the red food coloring. Evenly divide the batter into the cake pans.
Bake for 25-30 minutes until a toothpick comes out clean. Set the pans aside to cool for 10 minutes, then turn the cakes over on a wire rack to cool completely.
For the cream cheese icing: beat the butter, cream cheese, and vanilla extract in the bowl of a stand mixer fitted with the whisk attachment until creamed, about 3 minutes. With the mixer on low, slowly add in the confectioners’ sugar until combined.