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Easy Red Velvet Cake Ready in 3 Steps

Easy Red Velvet Cake Ready in 3 Steps

What if bakery-quality cake only took 3 steps? This easy Red Velvet Cake proves simple can be spectacular. Bake it now.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 people
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 ½ cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

Method
 

  1. Step 1: Whisking the Velvety Batter

    Preheat your oven to 350°F (175°C) and generously grease two 8-inch or 9-inch round cake pans, lining the bottoms with parchment paper. In a large mixing bowl, vigorously whisk together your dry ingredients: the all-purpose flour, sugar, natural cocoa powder, baking soda, and salt. In a separate bowl, whisk the vegetable oil, buttermilk, room-temperature eggs, white vinegar, vanilla extract, and red food coloring until completely smooth and brilliantly red. Pour the wet liquid into the dry ingredients and use a rubber spatula to fold them together gently. Actionable Tip: Stop mixing the exact moment the last streak of flour disappears. Overmixing develops gluten, which is the number one cause of dense, tough cakes.

  2. Step 2: The Precision Bake

    Divide the vibrant red batter evenly between your two prepared cake pans. Tap the pans lightly on your kitchen counter twice to release any trapped air bubbles. Bake on the middle rack of your oven for 30 to 35 minutes. Personalized Insight: Because ovens vary wildly, rely on the toothpick test. Insert a wooden toothpick into the very center of the cakes at the 30-minute mark; it should come out clean or with a few moist crumbs attached. Remove the cakes from the oven and let them rest in the pans for 10 minutes before turning them out onto wire racks to cool completely.

  3. Step 3: Frosting and Finishing

    While the cakes cool, prepare your frosting. In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese and butter on medium-high speed for 2 minutes until pale and fluffy. Reduce the speed to low and gradually add the sifted powdered sugar and vanilla extract. Once combined, whip on high for 1 more minute until perfectly smooth. Place one fully cooled cake layer on your serving platter, spread a thick layer of frosting over the top, and place the second layer on top. Frost the top and sides of the entire cake with swooping, rustic motions. Crucial Note: Never attempt to frost a warm cake. The butter in the cream cheese frosting will melt instantly, causing your layers to slide right off the platter!

Notes