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Red Velvet Birthday Cake

Classic Red Velvet Birthday Cake Recipe

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Calories: 487
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups (315g) all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp fine sea salt
  • 1 cup (240ml) buttermilk
  • ½ cup (120ml) vegetable oil
  • ¼ cup (56g) unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 2 tbsp red food coloring (gel preferred)
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 16 oz (450g) full-fat cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 1 tsp vanilla extract (for frosting)

Method
 

  1. Sift flour, cocoa, baking soda, and salt into a large bowl. Whisk to blend.
  2. In a separate bowl, whisk buttermilk, oil, melted butter, eggs, red food coloring, 1 tsp vanilla, and vinegar until smooth.
  3. Fold wet ingredients into dry until just combined, with a few small lumps okay.
  4. Grease two 9-inch round cake pans, line with parchment, and grease parchment. Preheat oven to 350°F (175°C). Divide batter evenly between pans. Bake 30-35 minutes until a toothpick comes out with moist crumbs. Cool in pans 10 minutes, then turn out onto a rack to cool completely.
  5. Beat cream cheese and ½ cup butter on medium until smooth, about 2 minutes. Add powdered sugar in two additions, then 1 tsp vanilla, and beat on high 1 minute until fluffy.
  6. Place one cooled layer on a plate, spread with 1 cup frosting. Top with second layer, cover top and sides with remaining frosting. Slice and serve.

Notes

The cake layers can be baked a day ahead: cool, wrap tightly, and store at room temperature. If your frosting softens too much while you work, refrigerate it for 10 minutes and try again. This cake looks best sliced with a serrated knife wiped clean between cuts.