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Classic Red Velvet Cake

Red Velvet Cake
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This recipe makes a classic red velvet cake, perfect for any celebration. It features a moist, tender crumb and a rich cream cheese frosting.

Ingredients

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  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cocoa powder
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon red food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
  3. In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, vinegar, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. For the frosting, in a large bowl, beat the cream cheese and butter until smooth and creamy.
  9. Gradually add the powdered sugar, beating until light and fluffy.
  10. Stir in the vanilla extract.
  11. Once the cakes are completely cool, frost as desired.

Notes

  • For best results, use room temperature ingredients for both the cake and the frosting.
  • Do not open the oven door frequently while the cake is baking, as this can cause it to sink.
  • Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Nutrition

Find it online: https://kitchenvan.com/red-velvet-cake/