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–+ servings
classic red velvet cake with vanilla

Red Velvet Cake with Vanilla Glaze

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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12 slices

Equipment

  • 2 9-inch round cake pan
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 Small bowl
  • 1 hand mixer or stand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Cooling rack
  • 1 parchment paper sheet
  • 1 wire sieve

Ingredients
  

  • 2 1/2 cups all-purpose flour sifted
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 2 tablespoons unsweetened cocoa powder natural
  • 1 cup buttermilk room temperature
  • 1 1/2 cups vegetable oil
  • 2 large eggs room temperature
  • 2 tablespoons red liquid food coloring or as needed
  • 2 teaspoons vanilla extract divided
  • 1 teaspoon distilled white vinegar
  • 1/2 cup unsalted butter melted, for glaze
  • 1 1/2 cups powdered sugar sifted, for glaze
  • 2–3 tablespoons milk for glaze
  • 1 pinch fine salt for glaze

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two 9-inch round cake pans with parchment and lightly grease the sides.
  • In a large bowl whisk together flour, sugar, baking soda, salt, and cocoa powder until evenly combined.
  • In a medium bowl whisk together buttermilk, oil, eggs, red food coloring, 1 teaspoon vanilla, and vinegar until smooth.
  • Pour the wet ingredients into the dry ingredients and mix with a mixer on low just until a smooth batter forms, scraping the bowl as needed.
  • Divide the batter evenly between the prepared pans and tap each pan gently to release air bubbles.
  • Bake for 28–32 minutes until the centers spring back lightly and a toothpick inserted comes out with a few moist crumbs.
  • Cool the cakes in the pans on a rack for 10 minutes, then turn out onto the rack, peel off parchment, and let cool completely.
  • For the glaze whisk melted butter, powdered sugar, remaining 1 teaspoon vanilla, milk, and a pinch of salt until smooth and pourable.
  • Place the first cake layer on a serving plate, spoon some glaze over the top, add the second layer, and pour the remaining glaze to drip over the sides.
  • Let the glazed cake rest for at least 30–45 minutes to set before slicing.

Notes

Use natural cocoa for classic red color, as Dutch-process can mute the hue; adjust food coloring to achieve a vibrant but not overly dark batter, keeping in mind that baking slightly dulls the color. Ensure ingredients are at room temperature for a smoother batter and even rise. If your buttermilk is very thick, add a tablespoon of milk to loosen the batter slightly. Avoid overmixing after combining wet and dry ingredients to prevent a dense crumb. For sturdier layers, chill the cooled cakes for 20 minutes before glazing. If the glaze seems too thick, whisk in milk a teaspoon at a time; if too thin, add a tablespoon of powdered sugar. Store covered at room temperature for 1 day or refrigerate up to 4 days; bring slices to room temp for the best texture.
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