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red velvet cake vanilla frosting

Red Velvet Cake with Vanilla Bean Frosting

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Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 55 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 2 9-inch round cake pan
  • 1 Mixing bowl large
  • 1 Mixing bowl medium
  • 1 stand mixer or hand mixer
  • 1 Whisk
  • 1 Spatula rubber
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 sifter or fine-mesh sieve
  • 1 Cooling rack
  • 1 offset spatula
  • 1 parchment paper sheet

Ingredients
  

  • 2 1/2 cup all-purpose flour sifted
  • 1 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 tablespoon unsweetened natural cocoa powder
  • 1 1/2 cup vegetable oil neutral
  • 1 cup buttermilk room temperature
  • 2 large eggs room temperature
  • 2 tablespoon red liquid food coloring
  • 2 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1/2 cup hot water
  • 8 ounce cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 cup powdered sugar sifted
  • 1 vanilla bean seeds scraped
  • 1/4 teaspoon fine salt
  • 1 teaspoon lemon juice optional

Instructions
 

  • Preheat the oven to 350°F (175°C), grease two 9-inch round cake pans, and line the bottoms with parchment.
  • In a large bowl sift together flour, sugar, baking soda, salt, and cocoa powder.
  • In a medium bowl whisk together oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until smooth.
  • Pour the wet ingredients into the dry ingredients and whisk until just combined, then whisk in the hot water until the batter is smooth and fluid.
  • Divide the batter evenly between the prepared pans and tap pans gently to release air bubbles.
  • Bake for 28 to 32 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
  • Cool cakes in pans on a rack for 10 minutes, then invert onto the rack, remove parchment, and cool completely.
  • For the frosting beat cream cheese and butter on medium speed until creamy and fluffy, about 2 minutes.
  • Add powdered sugar gradually on low speed until incorporated, then increase speed to medium and beat until light.
  • Add vanilla bean seeds, salt, and lemon juice (if using), and beat 30 seconds to combine.
  • Level cooled cake layers if needed, place one layer on a serving plate, and spread about 1 cup of frosting over the top.
  • Set the second layer on top, apply a thin crumb coat over the entire cake, chill 15 minutes, then finish with the remaining frosting using an offset spatula.

Notes

Use natural cocoa for classic red color, as Dutch-process can mute the hue and alter acidity needed for lift. Room-temperature eggs and buttermilk help the batter emulsify for a tender crumb. If you only have gel coloring, start with 1 teaspoon and adjust for vibrancy. Brushing layers lightly with simple syrup keeps the cake moist if making a day ahead. For ultra-smooth frosting, beat the butter and cream cheese until no lumps remain and ensure powdered sugar is fully sifted. If your kitchen is warm, chill the frosted cake for 20 minutes before slicing for cleaner cuts. You can bake the layers a day in advance, wrap tightly, and frost the next day for easier assembly.
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