Red Velvet Cake
Classic red velvet cake with cream cheese frosting, moist and rich in flavor.
30 mins
Prep Time
25 mins
Cook Time
8
Servings
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Nutrition Facts
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Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, mix oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
Frost the cooled cake layers, stacking them and covering the top and sides with the cream cheese frosting.
Chef's Tips
- Room Temperature Ingredients: Ensure cream cheese, butter, and eggs are at room temperature for a smoother batter and frosting.
- Buttermilk Substitute: If you don't have buttermilk, mix 1 cup milk with 1 tbsp lemon juice or vinegar and let it sit for 5 minutes.
- Red Food Coloring: Use gel food coloring for a more vibrant red color without altering the batter consistency.
- Even Layers: Use a kitchen scale to divide the batter equally for uniform cake layers.
- Storage: Store the cake in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor.
