Best Homemade Red Velvet Cake Recipe

Ingredients

• 3 cups all-purpose flour
• 2 cups white sugar
• 3 tablespoons unsweetened cocoa powder
• 1.5 teaspoons baking soda
• 0.5 teaspoon baking powder
• 1.25 teaspoons salt
• 3 eggs eggs
• 1.5 cups vegetable oil
• 1.5 cups buttermilk
• 0.5 cup sour cream
• 2 tablespoons red food coloring
• 1 tablespoon vanilla extract
• 1.5 teaspoons white vinegar
• 2 (8 ounce) packages cream cheese, at room temperature
• 1 cup white sugar
• 0.25 cup all-purpose flour
• 0.5 teaspoon salt
• 1 cup milk
• 1 teaspoon vanilla extract

Instructions

1. Prepare your ingredients. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour two 9x2-inch round cake pans to prevent sticking.
2. In a bowl, sift together 3 cups flour, 2 cups sugar, cocoa powder, baking soda, baking powder, and 1 ½ teaspoons salt. Set the mixture aside.
3. In a large bowl, whisk the eggs until smooth. Add oil, buttermilk, sour cream, food coloring, 1 tablespoon vanilla extract, and vinegar. Whisk until all ingredients are well combined.
4. Gradually add the flour mixture in 3 batches. Mix by hand gently to avoid overmixing. If using an electric mixer, mix until just combined. Divide the batter evenly between the prepared cake pans.
5. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely for another 20 to 30 minutes.
7. While the cakes are cooling, whip the cream cheese in a bowl with an electric mixer on high speed until light and fluffy, about 5 minutes. Transfer the whipped cream cheese to a separate bowl.
8. Sift together the remaining 1 cup sugar, ¼ cup flour, and ½ teaspoon salt in a medium saucepan. Heat over medium-high heat. Gradually whisk in the milk and the remaining 1 teaspoon vanilla extract until smooth. Cook until the mixture bubbles and thickens into a pudding-like consistency, approximately 7 to 8 minutes.
9. Pour the mixture into a bowl and refrigerate for 10 minutes to chill.
10. Using an electric mixer fitted with the whisk attachment, whisk the chilled milk mixture for 5 minutes. Slowly add the whipped cream cheese, whisking until the frosting is smooth and creamy, about 5 minutes.
11. Frost the cooled cake generously. Enjoy your delicious homemade red velvet cake!

Nutrition

• Calories: 758 kcal
• Fat Content: 45 g
• Fiber Content: 1 g
• Sugar Content: 53 g
• Sodium Content: 692 mg
• Protein Content: 10 g
• Cholesterol Content: 95 mg
• Carbohydrate Content: 81 g
• Saturated Fat Content: 14 g
• Unsaturated Fat Content: 0 g