Description
- This classic Red Velvet Cake is moist, tender, and perfectly balanced with hints of cocoa and tangy cream cheese frosting. A Southern favorite perfect for holidays and celebrations.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggsn2 tsp vanilla extract
- 1 tsp white vinegar
- 1–2 tbsp red food coloring (gel preferred)
- 16 oz cream cheese, softened
- ½ cup butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract`
Instructions
- Grease and flour two 9-inch cake pans or line with parchment paper.
- Whisk together flour, sugar, cocoa, salt, and baking soda in a bowl.
- In another bowl, whisk buttermilk, oil, eggs, vanilla, vinegar, and red food coloring until smooth.
- Fold dry ingredients into the wet mixture until just combined don’t overmix.
- Divide the batter evenly into pans and bake at 350°F (177°C) for 25–30 minutes.
- Cool cakes completely before frosting.
- Beat cream cheese and butter until smooth. Add powdered sugar and vanilla. Whip until fluffy.
- Assemble cake with frosting between layers and around the outside. Chill 20–30 minutes before slicing.
Notes
- Use gel food coloring for rich red color.
- Do not overmix the batter this keeps the cake light and fluffy.
- Room-temperature ingredients blend smoother.
- Use a scale for flour aim for 300g.
- Wrap cake layers well if freezing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 45g
- Sodium: 360mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg