Description
Classic Red Velvet Birthday Cake with Cream Cheese Frosting creates show-stopping celebration centerpiece with its vibrant red layers and fluffy white frosting. This traditional Southern favorite features tender, moist cake with subtle cocoa flavor perfectly balanced by tangy cream cheese frosting.
Ingredients
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- 2 cups granulated sugar
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- ½ cup neutral oil
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- ½ cup unsalted butter, melted and cooled
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- 3 large eggs, room temperature
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- 2 tsp vanilla extract
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- 1 cup buttermilk, room temperature
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- 1 tsp distilled white vinegar
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- 1–1½ tbsp red gel food coloring
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- 2 tbsp Dutch-process cocoa powder
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- ½ cup boiling water
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- 2½ cups all-purpose flour
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- 2 tbsp cornstarch
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- 1 tsp baking soda
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- 1 tsp baking powder
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- ½ tsp fine salt
For the Cream Cheese Frosting:
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- 12 oz cream cheese, cold
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- ¾ cup unsalted butter, cool room temperature
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- 2 tsp vanilla extract
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- Pinch fine salt
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- 3–3½ cups powdered sugar
Instructions
Preheat your oven to 350°F and prepare three 8-inch round cake pans by greasing them thoroughly, lining the bottoms with parchment rounds, then greasing again.
In a large bowl, whisk together the sugar, oil, and melted butter until the mixture becomes glossy and slightly thickened. Add eggs one at a time, whisking well after each addition until fully incorporated.
Stir in the vanilla, then whisk in the buttermilk, vinegar, and red food coloring until the mixture is vibrant and smooth.
In a small bowl, whisk the cocoa powder with the boiling water until completely smooth with no lumps remaining. This “blooming” process awakens the cocoa’s flavor compounds and ensures even distribution throughout your batter. Stir this chocolate mixture into your wet ingredients until evenly combined.
In a separate bowl, sift together the flour, cornstarch, baking soda, baking powder, and salt. Gently fold the dry ingredients into the wet mixture in two additions, stirring just until no streaks of flour remain.
Divide the batter evenly among your three prepared pans, using a kitchen scale for precision if you have one. Bake for 23-25 minutes, rotating the pans halfway through, until the centers spring back when lightly touched and a toothpick comes out with moist crumbs.
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
Beat the cream cheese until smooth, then add butter and beat until creamy. Mix in vanilla and salt, then gradually beat in powdered sugar until light and fluffy. Level your cake layers if needed by trimming any domed tops with a serrated knife.
Place the first layer on a cake stand, spread with frosting, repeat with remaining layers, then apply a thin crumb coat. Chill for 15-20 minutes before applying the final frosting layer.
Notes
Use gel food coloring for vibrant color without making batter too thin. Room temperature ingredients create smoothest, most even cake texture. Don’t skip crumb coat step – it seals in crumbs for professional-looking final frosting. Make sure frosting ingredients are fully softened but not melted for best consistency. Cake layers can be baked day ahead, wrapped tightly, and refrigerated. Frosted cake keeps refrigerated for up to 5 days. Bring to room temperature 30 minutes before serving. Freeze unfrosted layers wrapped in plastic and foil for up to 3 months. Add cake between layers like fresh berries or chocolate ganache for extra wow factor.
- Prep Time: 25
- Cook Time: 32 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 625
- Sugar: 72g
- Sodium: 420mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 84g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg