Red Velvet Cake
A rich and velvety cake with a hint of cocoa and tangy buttermilk, topped with a classic cream cheese frosting. This iconic cake is perfect for special occasions or any celebration.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp unsweetened cocoa powder
- 1 1/2 cups vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 2 tbsp white vinegar
- 1 tsp vanilla extract
- 1 oz red food coloring (gel or liquid)
For the frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, mix the sugar and vegetable oil. Add eggs one at a time. Stir in buttermilk, vinegar, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, stirring gently.
- Add red food coloring and mix until fully combined.
- Pour the batter evenly into the prepared pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Let cakes cool for 10 minutes before transferring to a wire rack. Frost with cream cheese frosting when completely cooled.
Notes
Notes:
- Ensure not to overmix the batter to keep the cake light and airy.
- Use gel food coloring for a more vibrant red color.
- If you don’t have buttermilk, substitute with regular milk plus 1 tbsp of lemon juice or vinegar.