Description
Indulge in the rich and decadent flavors of a classic Red Velvet Cake with luscious Cream Cheese Frosting. This recipe yields a moist and tender cake with a hint of cocoa, topped with a creamy and tangy frosting that perfectly complements the sweetness of the cake.
Ingredients
Cake:
- 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
Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the dry ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- Mix the wet ingredients: In a large bowl, beat together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined.
- Combine the batter: Gradually add the dry ingredients to the wet mixture, mixing just until smooth. Divide the batter between the pans.
- Bake: Bake for 30–35 minutes until a toothpick inserted into the center comes out clean. Cool the cakes.
- Make the frosting: Beat cream cheese and butter until smooth. Add vanilla, then gradually beat in powdered sugar until light and fluffy.
- Frost the cakes: Spread frosting between layers and over the top and sides. Slice and serve.
Notes
- Chilling the cake before slicing helps create cleaner cuts.
- You can add chopped pecans or coconut to the frosting for extra texture.
- Store leftovers in the refrigerator for up to 5 days.
