Description
A classic American Red Velvet Cake featuring a tender, moist crumb with a hint of cocoa, paired with a rich and creamy cream cheese frosting. Perfect for holidays, celebrations, or any dessert craving.
Ingredients
Scale
Cake 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, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
Frosting Ingredients
- 1 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 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 after baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, stir together the vegetable oil, room temperature buttermilk, eggs, red food coloring, white vinegar, and vanilla extract. Mix until the mixture is smooth and uniform in color.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing gently until fully incorporated. Be careful not to overmix to keep the cake tender.
- Distribute Batter and Bake: Divide the batter evenly between the two prepared cake pans. Place in the preheated oven and bake for 25 to 30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
- Cool the Cakes: Remove the cakes from the oven and allow them to cool completely in the pans. Once cooled, remove the cakes from the pans and transfer to a wire rack if desired.
- Prepare Frosting: In a mixing bowl, beat the softened butter and cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract. Continue beating until the frosting is fluffy and spreadable.
- Frost and Assemble: Once the cakes have completely cooled, spread a layer of frosting evenly on the top of one cake layer. Place the second cake layer on top and frost the top and sides evenly with the remaining frosting.
Notes
- Use gel food coloring for a more vibrant, rich red color that doesn’t affect the batter’s consistency.
- Avoid overmixing the batter to maintain a tender, moist crumb.
- Chill the cake slightly before slicing to achieve cleaner, neater cuts.
