Red Velvet Cake
A stunning dessert with a vibrant red color and delectable flavor, featuring a tender crumb and tangy cream cheese frosting, perfect for any occasion.
Ingredients
For the cake
- 2.5 cups all-purpose flour, sifted for a light texture
- 1.5 cups granulated sugar for a sweet balance
- 1 tsp baking soda to help the cake rise perfectly
- 1 tsp cocoa powder delivering a subtle hint of chocolatey goodness
- 0.5 tsp salt enhancing the overall flavor
- 1.5 cups vegetable oil lending moisture to the cake
- 1 cup buttermilk, room temperature to create a tender crumb
- 2 large eggs, room temperature providing structure
- 2 tbsp red food coloring for that iconic hue
- 1 tsp vanilla extract infusing warmth
- 1 tsp white vinegar activating the baking soda for leavening
For the cream cheese frosting
- 1 8 oz package cream cheese, softened for a rich frosting
- 0.5 cup unsalted butter, softened creating creamy consistency
- 4 cups powdered sugar to fluff up the frosting
- 1 tsp vanilla extract for added flavor
- 1 pinch salt rounding out the sweetness
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and lightly flouring them or lining them with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt until thoroughly combined. Set aside the dry ingredients.
- In a large mixing bowl, whisk the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar together until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
- Divide the batter evenly between the two prepared cake pans.
Baking
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting
- While the cakes cool, prepare the cream cheese frosting by beating the softened cream cheese and unsalted butter in a large bowl until the mixture is smooth and creamy.
- Gradually add the powdered sugar, mixing well until fluffy. Add vanilla extract and a pinch of salt, and beat until smooth.
Assembly
- Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of the first cake layer.
- Place the second layer on top and frost the top and sides of the entire cake with the remaining cream cheese frosting.
- Optional: Decorate your cake with cake crumbs, edible decorations, or red velvet shavings.
- Slice, serve, and savor the indulgence of this classic Red Velvet Cake with Cream Cheese Frosting!
Notes
For a more intense flavor, substitute half of the vegetable oil with melted coconut oil. You can make your own buttermilk by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Use gel food coloring for a more vibrant red without added moisture. If frosting is too thick, add a splash of milk. Let the cake sit for a few hours before serving for optimal flavor.