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Red Velvet Cake

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A rich and moist red velvet cake with a hint of cocoa and a tangy cream cheese frosting, perfect for celebrations or special occasions.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 2 teaspoons vanilla extract
  • 1/2 cup unsalted butter, softened (for frosting)
  • 8 oz cream cheese, softened (for frosting)
  • 4 cups powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
  3. In a large bowl, whisk together oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Divide the batter evenly between the prepared pans and smooth the tops.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. To make the frosting, beat butter and cream cheese together until smooth.
  9. Add vanilla extract, then gradually add powdered sugar and beat until fluffy.
  10. Frost the cooled cakes by spreading frosting between the layers, on top, and around the sides.

Notes

  • Ensure all ingredients are at room temperature for best results.
  • Use gel food coloring for a more vibrant red hue.
  • Chill the cake before slicing for cleaner cuts.

Nutrition

Keywords: red velvet cake, cream cheese frosting, layered cake, classic dessert

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