Rich, moist, and irresistibly vibrant! This Red Velvet Cake is a classic dessert with a hint of cocoa, a soft crumb, and a tangy cream cheese frosting. Perfect for special occasions or when you want to impress with a stunning and delicious dessert!
Ingredients
- Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp cocoa powder
- 1/2 tsp salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 2 tbsp red food coloring
- Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
A perfect balance of chocolatey richness and tangy sweetness makes this cake a showstopper.
Instructions
- Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, whisk buttermilk, oil, eggs, vanilla, vinegar, and food coloring until smooth. Gradually add wet ingredients to dry ingredients, mixing until combined.
- Bake the Cakes:
- Divide batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Frosting:
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until fluffy.
- Assemble the Cake:
- Spread a layer of frosting over the top of one cake. Place the second cake on top and frost the sides and top. Decorate as desired.
Nutrition Info (Per Slice)
- Calories: 450
- Protein: 5g
- Carbohydrates: 55g
- Fat: 22g
Note: Nutrition may vary based on slice size and frosting amount.
Tips for Success
- For a brighter red, use gel food coloring instead of liquid.
- Ensure all ingredients are at room temperature for a smooth batter.
- Refrigerate the frosted cake for 30 minutes before slicing for cleaner cuts.
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