Description
Delight in the rich flavors of this stunning Red Velvet Cake, topped with creamy frosting—perfect for any celebration!
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tbsp cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup vegetable oil
- 1 cup buttermilk (or substitute with regular milk + 1 tbsp vinegar)
- 2 large eggs (room temperature)
- 2 tbsp red food coloring (gel)
- 1 tsp vanilla extract
- 1 tsp vinegar
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar (sifted)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two round baking pans (9 inches).
- In a bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt until combined.
- In another large bowl, combine vegetable oil and sugar; mix well. Add eggs one at a time, ensuring they are well incorporated.
- Stir in buttermilk, red food coloring, vanilla extract, and vinegar until smooth.
- Gradually add dry ingredients to wet ingredients while mixing on low speed until just combined.
- Pour batter evenly into prepared pans and bake for about 25–30 minutes or until a toothpick inserted comes out clean. Let cool in pans for about ten minutes before transferring to wire racks.
- Once cakes are completely cool, beat cream cheese and butter together until creamy. Gradually add sifted powdered sugar and vanilla extract; mix until smooth.
- Assemble by placing one layer of cake on a serving platter, spreading frosting on top before adding the second layer. Frost the top and sides generously with remaining frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 430
- Sugar: 38g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: <1g
- Protein: 5g
- Cholesterol: 45mg