Red Velvet Cake
A moist and deliciously rich Red Velvet Cake, perfect for any gathering, topped with luxurious cream cheese frosting.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
Wet Ingredients
- 1.5 cups vegetable oil
- 1 cup buttermilk, at room temperature Can substitute with milk and vinegar.
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring Can use beet juice for a natural option.
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease two 9-inch round baking pans.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, mix together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar.
- Gradually pour the wet mixture into the dry ingredients, gently folding until just combined.
Baking
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, allow the cake layers to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Frosting and Assembly
- While the cake cools, prepare your favorite cream cheese frosting.
- Once the cake is cool, assemble the layers with the cream cheese frosting.
Notes
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to three months. For buttermilk substitute, mix 1 cup of milk with 1 tablespoon of white vinegar and let it sit for 5-10 minutes.