Red Velvet cake is one of my favorite types of cake. I think part of the reason I love it so much is because it was super popular during the cupcake trend that reached it’s peak when I was in high school. I remember it being an EVENT when my friends and I went to the bakery by my house after school to indulge ourselves in red velvet cupcakes. This Classic Red Velvet Cake recipe reminds me of those totally addictive after-school treats!
I adapted this recipe from The Preppy Kitchen to make it a little easier based on what I had available in my kitchen. It did not disappoint! I will be making this again and again—maybe even for Valentine’s Day! What better way to celebrate than with a Classic Red Velvet Cake?!
Yield: 12
CLASSIC RED VELVET CAKE
This Classic Red Velvet Cake is perfection! It's light, fluffy, and covered in a luscious cream cheese frosting—exactly what you would get at a nice bakery.
prep time: 2 hourcook time: 35 Mtotal time: 2 H & 35 M
ingredients:
Cake
- 1 cup partially melted salted butter
- 3 cups granulated sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 2 cups milk
- 1/4 cup vinegar
- 6 tablespoons cocoa powder
- 5 cups flour
- 2 teaspoons baking soda
- Red food coloring
Cream Cheese Frosting
- 1 1/2 cups room temperature salted butter
- 16 oz room temperature cream cheese
- 6-8 cups powdered sugar (depending on your sweet tooth)
instructions:
How to cook CLASSIC RED VELVET CAKE
Cake
- Preheat oven to 350 degrees.
- Mix the milk and the vinegar together and let sit for a few minutes.
- In a large mixing bowl, cream together the butter and the sugar.
- Add in the eggs one at a time until well combined.
- Sift in the cocoa powder and baking soda and mix until well distributed.
- Pour in the milk/vinegar mixture in increments and mix well.
- Sift in and mix the flour in increments until the batter comes together; it will be nice and thick.
- Finally, add in the red food coloring to reach your desired color of "red".
- Evenly distribute the batter into 3 greased and lined 8-inch cake rounds.
- Bake for about 35-45 minutes or until an inserted toothpick comes out with a few moist crumbs.
- Place cake rounds in the freezer until fully cooled.
- While the cakes cool make the frosting.
Frosting
- In a large bowl, cream together the softened butter and softened cream cheese.
- Add the sugar 1/2 cup at a time until the frosting is completely smooth.
Assembly
- Once the cake rounds are fully cooled, remove from the tins.
- Trim the cake tops until the cakes are level.
- Save the cake tops for garnishing.
- Place a dollop of frosting on your cake stand to secure the first layer, placed bottom down.
- Cover the top of the first layer in a level layer of frosting.
- Place the second layer on top and repeat.
- Place the third layer, bottom up and frost the whole cake in a thin layer of frosting.
- Place the cake in the freezer for about 10 minutes so the "crumb coat" of frosting sets.
- Once set, cover the cake in an even layer of frosting, reserving some for piping if desired.
- Using a cheese grater, grate the saved cake tops into even crumbs.
- Carefully using your hands, cover the frosted cake in cake crumbs.
- Decorate the top of the cake with your favorite style of piping using the remaining frosting.
- Serve and enjoy!
