Red Velvet Cake
A vibrant and delicious cake with a hint of cocoa and rich cream cheese frosting, perfect for any celebration.
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 cups sugar
- 1 cup buttermilk
- 1 ½ cups vegetable oil
- 2 large eggs
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1 teaspoon salt
- 2 ounces red food coloring
For the Frosting
- 16 oz cream cheese, softened
- 1 cup butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
- In another bowl, whisk together the oil, sugar, buttermilk, eggs, vanilla, vinegar, and red food coloring until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just smooth. Don’t overmix.
- Divide the batter evenly between the two pans.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Frosting
- For the frosting, beat the cream cheese and butter together until fluffy.
- Gradually add the powdered sugar and vanilla, beating until smooth and creamy.
- Once the cakes are completely cool, frost the top of one layer, stack the second layer on top, and frost the top and sides of the entire cake.
Notes
Make sure your ingredients are at room temperature for the best mixing results. Sifting the dry ingredients helps to avoid lumps and ensures a light texture.
