Description
Experience the delightful taste of Red Velvet Cake. This easy-to-follow recipe features a moist cake and a luscious cream cheese frosting, making it a favorite for any dessert lover.
Ingredients
Scale
- 2 1/2 cups/300g all purpose flour fluffed, spooned & leveled
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs at room temperature
- 2 1/2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 2 tablespoons red food coloring
- 1 cup buttermilk at room temperature
- 12 tbsp unsalted butter, softened to room temperature
- 5 cups powdered sugar
- 16 ounces full-fat brick cream cheese, softened to room temperature
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350°F. Prepare two 8-inch round cake pans by lining them with parchment paper and spraying them with nonstick cooking spray or greasing and flouring them.
- Sift together the flour, cocoa powder, baking soda, and salt in a mixing bowl. Set this mixture aside.
- In a stand mixer, beat the softened butter and sugar together on medium-high speed for 3-4 minutes until the mixture is pale and fluffy.
- Add the vegetable oil and mix until well incorporated. Then add the eggs one at a time, mixing just until combined after each addition. Mix in the vinegar, vanilla extract, and red food coloring at low speed.
- Gradually add the flour mixture in thirds, alternating with the buttermilk, while scraping down the sides of the bowl as necessary. Mix just until combined and give the batter a final stir by hand.
- Divide the batter evenly between the prepared cake pans, tapping them lightly on the counter to release any air bubbles. Bake in the preheated oven for 25-35 minutes, or until a toothpick inserted in the center comes out clean. Avoid overbaking by checking earlier.
- Allow cakes to cool in the pans on a wire rack for 10 minutes, then invert onto the rack and let cool completely for about 2 hours before frosting.
Notes
Ensure the eggs and buttermilk are at room temperature for better mixing.
Do not overmix the batter to keep the cake light and fluffy.
Feel free to add sprinkles or chocolate shavings on top for extra decoration.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 42g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg