Red Velvet Cake with Cream Cheese Frosting
A classic Red Velvet Cake perfectly paired with a rich cream cheese frosting, ideal for any special occasion.
Ingredients
For the Cake
- 2.5 cups all-purpose flour For a soft, light cake.
- 1.5 cups granulated sugar Sweetens to perfection.
- 1 teaspoon baking soda Gives that lift.
- 1 teaspoon salt Balances the sweetness.
- 1 teaspoon cocoa powder Adds a subtle depth.
- 1.5 cups vegetable oil Ensures moisture and tenderness.
- 1 cup buttermilk, room temperature Creates that iconic tang and tenderness.
- 2 large eggs Binds everything together beautifully.
- 2 tablespoons red food coloring Achieves that signature red hue.
- 1 teaspoon vanilla extract Adds a depth of flavor.
- 1 teaspoon white vinegar Reacts with the baking soda for extra fluffiness.
For the Cream Cheese Frosting
- 8 oz softened cream cheese For a rich and creamy frosting.
- 0.5 cup unsalted butter At room temperature for easier mixing.
- 4 cups powdered sugar Sweetens the frosting.
- 2 teaspoons vanilla extract For flavor enhancement.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Stir gently.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vanilla, and vinegar. Mix until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring just until combined. Avoid overmixing.
- Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The edges should turn golden, and the center should spring back when touched.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Frosting
- For the frosting, beat together the softened cream cheese and unsalted butter until fluffy.
- Gradually add the powdered sugar and vanilla extract, mixing until smooth and creamy.
- Once the cakes are completely cool, spread the cream cheese frosting generously between the layers and over the top and sides of the cake.
Notes
Store leftover cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. To freeze, wrap individual slices in plastic wrap and place them in a freezer-safe bag.