A LITTLE LESS FUSS. A LOT MORE COMFORT.
Easy Comfort Food Find a recipe
EVERYDAY COMFORT · CLEAR STEPS

Red Velvet Cake

A two layer red velvet cake with cocoa, buttermilk and a simple cream cheese frosting. A weekend bake with clear mixing order and time for cooling before frosting.

TOTAL TIMEAbout 220 minutes
SERVES12 servings
YOU'LL NEEDTwo 9 inch round metal pans and hand mixer
Jump to recipe ↓
Two layer red velvet cake with white cream cheese frosting and a slice on a plate
Red Velvet Cake, ready to serve.

Recipe draft · Reviewed editorially, not kitchen tested by us. Prep: about 40 minutes. Cooking: about 30 minutes. Rest: at least 150 minutes, included in the total. Times vary with equipment and ingredient size. Contains wheat, milk and egg. Check food coloring and vanilla labels for other allergens.

LET'S MAKE SOMETHING GOOD

One step at a time.

  1. Prepare two matching pans

    Heat oven to 350°F (175°C). Butter two 9 inch (23 cm) round pans at least 2 inches (5 cm) deep. Line bases with parchment and lightly flour the sides.

    WHAT TO LOOK FOR

    Both pans must fit without touching. This timing is for two layers baked together.

  2. Build the butter mixture

    Beat cake butter, oil, sugar, salt and liquid food coloring until evenly creamy, about 3 minutes. Add eggs one at a time, scraping the bowl between additions.

    WHAT TO LOOK FOR

    Butter should bend under a spoon, not be melted or oily. Do not taste batter.

  3. Add flour and buttermilk

    Sift cake flour, cocoa and baking soda together. Mix into the butter mixture in three additions, alternating with two additions of buttermilk. Scrape the bowl and stop once combined. Divide between pans.

    WHAT TO LOOK FOR

    Check underneath for dry flour. Bake promptly after the buttermilk meets the baking soda.

  4. Bake and cool fully

    Bake for about 26 to 30 minutes. A tester in each center should emerge without wet batter. Cool in pans for 10 minutes, turn onto racks and remove parchment. Allow at least 80 more minutes to cool completely.

    WHAT TO LOOK FOR

    Warm layers melt frosting. Give thick or still warm layers longer; cooling is a condition, not just a timer.

  5. Mix the frosting

    Beat frosting butter, cream cheese and vanilla until smooth. Add confectioners sugar gradually on low speed, then beat briefly until spreadable. Add milk a teaspoon at a time only if too stiff.

    WHAT TO LOOK FOR

    Do not add the full milk amount automatically. Refrigerate briefly if the frosting becomes too loose.

  6. Stack and chill

    Place one cooled layer on a plate and spread with about one third of the frosting. Add the second layer and cover the top and sides. Chill for at least 60 minutes before slicing into twelve portions.

    WHAT TO LOOK FOR

    The 220 minute allowance includes 90 minutes cooling and 60 minutes chilling. Allow longer if the kitchen is warm.

A LITTLE HELP ALONG THE WAY

Small details that matter.

01

Make the layers level.

If a layer is noticeably domed, trim only the raised top after cooling. Optional crumbs from the trimming can decorate the frosting.

02

Measure by ingredient.

Cake flour is lighter per cup than many all purpose flours. Keep the specified flour, cocoa and liquid coloring for this draft; substitutions need a separate test.

03

Refrigerate the finished cake.

Cover and refrigerate at 40°F (4°C) or below for 3 to 4 days. Return slices promptly after serving; limit room temperature time to 2 hours, or 1 hour above 90°F (32°C).

KEEP THE IDEAS COMING

Something else to try.

Back to all recipes ↗
Jump to recipe ↓