Description
A classic red velvet cake recipe with a tangy cream cheese frosting.
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 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ounce red food coloring
- 1 teaspoon white vinegar
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour 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, combine the buttermilk, oil, eggs, vanilla extract, and red food coloring.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- In a small bowl, whisk together the vinegar and baking soda. The mixture will fizz. Add this to the cake batter and stir gently.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- For the frosting, beat the softened cream cheese and butter together until smooth.
- Add the vanilla extract and powdered sugar, beating until well combined and fluffy.
- Spread the frosting evenly over the cooled cake layers.
Notes
- Ensure your buttermilk is at room temperature for best results.
- Do not overmix the batter once the wet and dry ingredients are combined.
- Allow the cakes to cool completely before frosting to prevent the frosting from melting.
- Prep Time: 25 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American