Red velvet cake Recipe

American · Dessert · 60 min total

A classic Southern red velvet cake with a tender crumb, subtle cocoa flavor, and a tangy cream cheese frosting that perfectly balances the sweetness.

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, at room temperature
• 2 large eggs, at room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, softened
• 8 oz cream cheese, 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 flour, sugar, baking soda, salt, and cocoa powder.
3. In another bowl, mix oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
4. Add wet ingredients to dry ingredients and mix until just combined.
5. Divide batter evenly between prepared pans. Bake for 25-30 minutes, until a toothpick inserted in center comes out clean.
6. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
7. For frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar and vanilla; beat until fluffy.
8. Place one cake layer on a plate, spread with frosting, top with second layer, and frost top and sides.
9. Refrigerate for at least 30 minutes before slicing.

Tips

• For best results, use gel food coloring for a vibrant red.
• Store cake in the refrigerator for up to 5 days.

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