Description
A classic American dessert, this Red Velvet Cake features moist, tender layers with a subtle cocoa flavor and vibrant red color. Topped with a rich and creamy homemade cream cheese frosting, it’s perfect for holidays, special occasions, or anytime you want a beautiful, delicious treat.
Ingredients
Scale
Dry Ingredients
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon cocoa powder
Wet Ingredients
- 1½ cups vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Cream Cheese Frosting
- 8 oz cream cheese
- ½ cup unsalted butter
- 2½ cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes release easily.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, fine salt, and cocoa powder until thoroughly combined.
- Combine wet ingredients: In a separate bowl, beat together the vegetable oil, room temperature buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth and well blended.
- Combine wet and dry: Gradually add the wet mixture to the dry ingredients, mixing gently until the batter is smooth and fully incorporated without overmixing.
- Bake the cakes: Divide the batter evenly between the prepared cake pans. Place in the oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when done.
- Cool the cakes: Allow the cakes to cool in their pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
- Make the cream cheese frosting: Beat the cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, mixing thoroughly until fluffy. Stir in the vanilla extract.
- Assemble and frost: Once the cakes are completely cool, spread frosting between the layers and cover the top and sides of the cake evenly. For best results, chill the cake before slicing.
Notes
- Ensure eggs and buttermilk are at room temperature for a smoother batter and better texture.
- You can prepare the cake a day in advance; wrap the cake layers in plastic wrap and store at room temperature until ready to frost.
- Allow cakes to cool completely before frosting to prevent melting or sliding of the frosting.
