Description
A classic and decadent Red Velvet Cake featuring moist layers infused with cocoa and a vibrant red hue, topped with a smooth and creamy cream cheese frosting. Perfect for celebrations and dessert lovers seeking a rich, velvety treat.
Ingredients
Scale
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and set them aside.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cocoa powder, and salt until well combined and smooth.
- Mix Wet Ingredients: In a separate large bowl, beat together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until the mixture is well combined and smooth.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients into the wet ingredients, mixing continuously until you achieve a smooth, evenly blended batter without lumps.
- Bake the Cake: Evenly divide the batter between the prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the Cake: Allow the cakes to cool in their pans for 10 minutes before carefully removing and transferring them onto a wire rack to cool completely.
- Make the Cream Cheese Frosting: In a large bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, beating continuously until the frosting is fluffy and smooth.
- Frost the Cake: Once the cakes are fully cooled, spread a generous layer of cream cheese frosting on one cake layer. Place the second cake layer on top and frost the entire cake with the remaining frosting evenly.
- Serve and Enjoy: Slice the cake and serve. Enjoy the rich, velvety texture and classic flavors of your homemade red velvet cake!
Notes
- To ensure even baking, you can rotate the cake pans halfway through baking.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- Make sure cream cheese and butter are softened to room temperature to avoid lumps in the frosting.
- Store leftover cake covered in the refrigerator; it will last up to 3 days.
- For a more intense red color, use gel-based food coloring instead of liquid.
