Ina Garten Red Velvet Cake Recipe
If you love classic desserts, this Ina Garten Red Velvet Cake Recipe is perfect. It is soft, moist and rich in flavor. The bright red color makes it beautiful and festive.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For Cream Cheese Frosting:
- 16 oz cream cheese room temperature
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
Prepare the Pans
- Preheat oven to 350°F (175°C). Grease two 9-inch round pans and line with parchment paper. This ensures the cake does not stick.
Mix Dry Ingredients
- In a large bowl, sift together flour, sugar, baking soda, cocoa powder and salt. Stir until well combined for a smooth batter.
Mix Wet Ingredients
- In another bowl, whisk together oil, buttermilk, eggs, red food coloring, vanilla extract and vinegar until smooth and even.
Combine Wet and Dry
- Gradually add the dry ingredients to the wet ingredients. Mix gently until fully combined. Do not overmix, or the cake will be dense.
Divide and Bake
- Pour batter evenly into the prepared pans. Bake for 30-35 minutes until a toothpick comes out clean. Cool completely on a cooling rack.
Make Frosting
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Mix until fluffy and creamy for easy spreading.
Assemble Cake
- Place one cake layer on a serving plate. Spread frosting evenly. Place second layer on top and frost the top and sides. Decorate as desired.
Notes
- Use room-temperature eggs and cream cheese for smoother batter and frosting.
- Sift flour and cocoa powder to avoid lumps.
- Use gel food coloring for deeper red without changing batter texture.
- Chill cake layers slightly for easier frosting application.
- Frost evenly using a spatula for professional appearance.