Description
Indulge in this classic Red Velvet Cake with a rich cream cheese frosting that is perfect for any celebration or special occasion.
Ingredients
Cake:
- 2 1/2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat oven: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- Prepare dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Prepare wet ingredients: In a large mixing bowl, beat butter, oil, and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in buttermilk, red food coloring, vanilla extract, and vinegar until combined.
- Combine wet and dry ingredients: Gradually add dry ingredients to wet ingredients, mixing just until smooth. Divide batter evenly between prepared pans and smooth the tops.
- Bake: Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
- Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, and beat until fluffy.
- Frost the cake: Frost the cooled cake layers and stack. Decorate as desired.
Notes
- For a deeper red color, use gel food coloring.
- Cake can be baked ahead and frozen (unfrosted) for up to 2 months.
- Let layers cool completely before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 38g
- Sodium: 320mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
