Description
A classic and indulgent red velvet cake with a soft, moist crumb and subtle cocoa flavor, layered and frosted with rich, tangy cream cheese frosting for a perfectly balanced dessert.
Ingredients
- 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 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease and line two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
- In a separate bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.
- Frost the cooled cake layers, spreading frosting between layers and over the top and sides.
Notes
- Avoid overmixing the batter to maintain a tender crumb.
- Bring refrigerated ingredients to room temperature for smoother mixing.
- Store frosted cake in the refrigerator for up to 5 days in an airtight container.
- Let the cake sit at room temperature for 20–30 minutes before serving for best texture.
- Unfrosted cake layers can be frozen for up to 2 months if tightly wrapped.
Nutrition
- Serving Size: 1 slice
- Calories: 640 kcal
- Sugar: 52 g
- Sodium: 320 mg
- Fat: 38 g
- Saturated Fat: 9 g
- Unsaturated Fat: 27 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg
