This homemade red velvet cake has tangy cream cheese frosting. Celebrate Valentine's Day, Christmas, and birthdays with this cake! Try homemade red velvet cake instead of boxed. Then you'll know why the recipe is called "velvet"! Red velvet cake is named for its crimson colour and velvety texture.
Prepare two 9-inch round cake pans with non-stick spray and parchment paper. Mix cake flour, cocoa powder, baking soda, and salt. Sift ingredients to avoid clumps.
I suggest creaming butter and sugar in a separate bowl for 4–5 minutes. Creaming butter and sugar until fluffy makes cake batter lighter and softer. When butter and sugar are ready, add eggs one by one. Add oil, red food colouring, vanilla, and vinegar. Add buttermilk later!
Add the dry ingredients in three increments, alternating with buttermilk, to the wet ingredients. Starting and ending with dry ingredients, mix each addition just until combined.
Divide batter between two prepared cake pans. Bake until a toothpick inserted in the middle comes out clean. Invert the cake layers onto a wire cooling rack after 15 minutes of cooling in the pans.
I prefer a stand mixer, but a hand mixer works too! Beat cream cheese until smooth, then add butter and mix for another minute. Mix powdered sugar and vanilla well.
Level the tops of each cake layer with a cake leveller or knife. From there, spread frosting on the first layer, place the second layer on top, and frost the cake's top and sides. An offset spatula simplifies this!