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Baking & Dessert · Dessert

Red Velvet Cake

Chef Biscuit

A tender red velvet layer cake finished with rich cream cheese frosting.

Prep time
25 minutes
Cook time
30 minutes
Total time
55 minutes
Servings
12
Chef Biscuit presenting Red Velvet Cake

Ingredients

For the Cake

  • 2 1/2 cups all-purpose flour (300 g)
  • 1 1/2 cups granulated sugar (300 g)
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 Tbsp unsweetened cocoa powder
  • 2 large eggs
  • 1 1/2 cups vegetable oil (360 ml)
  • 1 cup buttermilk (240 ml)
  • 2 tsp vanilla extract
  • 1 tsp white vinegar
  • 2 Tbsp red food coloring

For the Cream Cheese Frosting

  • 8 oz cream cheese, softened (225 g)
  • 1/2 cup unsalted butter, softened (113 g)
  • 3 cups powdered sugar (360 g)
  • 1 tsp vanilla extract

Directions

  1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
  3. In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, vanilla extract, vinegar, and red food coloring until smooth and bright red.
  4. Pour the wet ingredients into the dry ingredients and gently mix until a smooth red cake batter forms.
  5. Divide the batter evenly between the prepared cake pans and smooth the tops.
  6. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Let the cakes cool completely.
  7. To make the frosting, beat the cream cheese and butter together until smooth and creamy. Gradually mix in the powdered sugar and vanilla until fluffy.
  8. Place one cake layer on a serving plate and spread a thick layer of cream cheese frosting over the top.
  9. Add the second cake layer, then cover the top and sides of the cake with the remaining cream cheese frosting.
  10. Decorate with red velvet cake crumbs, then slice and serve.