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Homemade Red Velour Cake photo

Red Velour Cake

This Red Velour Cake is a showstopper! Rich, moist, and topped with luscious cream cheese frosting, it’s perfect for any celebration.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons cocoa powder
  • 1 tablespoon vinegar
  • 2 teaspoons vanilla extract
  • 1 tablespoon red gel food coloring
  • 1 cup unsalted butter softened
  • 1 cup sugar
  • 2 whole eggs
  • 1 cup buttermilk
For the Cream Cheese Frosting:
  • 1 cup unsalted butter softened
  • 2 tablespoons all-purpose flour
  • 1 cup milk (I used 3%)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 8 ounces cream cheese softened
  • 1 cup icing sugar (also known as confectioner's sugar or powdered sugar)

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • 9-inch round cake pans
  • Cooling rack
  • Spatula

Method
 

Method: Red Velour Cake
  1. Preheat your oven to 350°F (175°C). Grease and flour your 9-inch round cake pans to ensure the cakes come out easily.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cocoa powder. Set this mixture aside.
  3. In a separate bowl, mix the softened butter and sugar until light and fluffy. This should take about 3-4 minutes with an electric mixer. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and vinegar.
  4. Add the red gel food coloring to the wet mixture and mix until evenly combined. The vibrant color will start to shine through!
  5. Gradually add the dry ingredient mixture to the wet mixture, alternating with the buttermilk. Start and finish with the dry ingredients. Mix until just combined; be careful not to overmix.
  6. Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a cooling rack to cool completely.
  7. While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and unsalted butter together until creamy. Gradually add the icing sugar, salt, and vanilla extract, mixing until smooth. If the frosting is too thick, add a bit of milk to reach your desired consistency.
  8. Once the cakes are completely cool, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake with the remaining frosting. Decorate as desired!

Notes

  • Using gel food coloring will give you a more vibrant red without altering the cake’s texture.
  • Ensure all your ingredients are at room temperature for the best mixing results.
  • Do not skip the cooling step! A warm cake can melt your frosting.