Description
Discover a moist and rich classic dessert with this Red Velvet Cake recipe, perfect for any occasion.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- In a large bowl, combine the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- For the frosting, beat the butter and cream cheese together until smooth. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
- Once the cakes are completely cool, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides of the cake.
- Refrigerate the cake for at least 30 minutes before serving to set the frosting.
Notes
- Ensure all ingredients are at room temperature for best results.
- Adjust the amount of red food coloring to achieve your desired shade of red.
- For a more intense chocolate flavor, increase the cocoa powder by 1-2 teaspoons.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg