Description

This moist and fluffy red velvet cake is a timeless favorite, known for its subtle chocolate flavor, vibrant red color, and luscious cream cheese frosting. Perfect for special occasions or just because.

Ingredients

Units Scale

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon unsweetened cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract (for frosting)

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Instructions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, whisk together the oil, buttermilk, eggs, red food coloring, vanilla, and vinegar.
Gradually add the dry ingredients to the wet, mixing until the batter is smooth and well combined.
Divide the batter evenly between the prepared cake pans and smooth the tops.
Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
Let cakes cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
To make the frosting, beat the cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla extract, beating until smooth.
Frost the top of one cake layer, place the second layer on top, and frost the entire cake.
Refrigerate for 30 minutes before slicing for cleaner cuts.

Notes

Use gel food coloring for a more intense red hue.
Chilling the cake slightly helps the frosting set and improves slicing.
Store covered in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 44g
Sodium: 320mg
Fat: 26g
Saturated Fat: 9g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 59g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg