Red Velvet Cake Recipe (8-inch / 20 cm, 2-Layer Cake)
Ingredients
Dry Ingredients
- 300 g (2½ cups) all-purpose flour
- 15 g (2 tbsp) unsweetened cocoa powder
- 300 g (1½ cups) granulated sugar
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
Wet Ingredients
- 240 ml (1 cup) buttermilk, room temperature
- 180 ml (¾ cup) vegetable oil
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red gel food coloring (or 2 tbsp liquid food coloring)
Cream Cheese Frosting
- 450 g cream cheese, softened
- 225 g unsalted butter, softened
- 500 g (4 cups) powdered sugar, sifted
- 2 tsp vanilla extract
- Pinch of salt
Baking Instructions
Step 1 – Prepare
- Preheat oven to 175°C (350°F).
- Grease and line two 8-inch cake pans with parchment paper.
Step 2 – Mix Dry Ingredients
Whisk together:
- Flour
- Cocoa powder
- Sugar
- Baking soda
- Baking powder
- Salt
Step 3 – Mix Wet Ingredients
In another bowl whisk:
- Buttermilk
- Oil
- Eggs
- Vanilla
- Vinegar
- Red food coloring
Mix until smooth.
Step 4 – Make the Batter
Gradually add the wet ingredients to the dry ingredients.
Mix only until combined. Do not overmix.
Step 5 – Bake
Divide batter evenly between the prepared pans.
Bake for 28–32 minutes, or until:
- A toothpick inserted into the center comes out clean.
- The cake springs back lightly when touched.
Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 6 – Prepare the Frosting
Beat butter and cream cheese until smooth.
Gradually add powdered sugar.
Mix in vanilla and salt.
Beat for 2–3 minutes until light and fluffy.
Step 7 – Assemble
- Level the cake layers if needed.
- Spread frosting between the layers.
- Frost the top and sides.
- Decorate with red velvet crumbs, fresh berries, or white chocolate curls.
Baking Tips
- Use room-temperature ingredients for a smooth batter.
- Gel food coloring gives a richer red color without thinning the batter.
- Don’t overmix the batter, or the cake may become dense.
- Chill the frosted cake for 30 minutes before slicing for clean, neat pieces.
- Store in the refrigerator for up to 5 days; let it sit at room temperature for 20–30 minutes before serving.
Yield
- Servings: 12–14 slices
- Cake Size: 8-inch (20 cm), 2 layers
- Preparation Time: 25 minutes
- Baking Time: 28–32 minutes
- Cooling & Decorating: 1½–2 hours
- Total Time: Approximately 3 hours