Description
A moist and vibrant red velvet cake with a subtle cocoa flavor and creamy cream cheese frosting, perfect for celebrations and special occasions.
Ingredients
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon cocoa powder
- 1½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons (1 oz) red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
- In a large bowl, whisk together oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing until smooth and combined.
- Divide batter evenly between prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
- For the frosting, beat butter and cream cheese until creamy. Gradually add powdered sugar and beat until smooth and fluffy.
- Frost cooled cakes, layering and covering top and sides evenly.
Notes
- Use high-quality red food coloring for the best vibrant color.
- Ensure all ingredients are at room temperature for a smooth batter.
- Chill the cake layers before frosting for easier spreading.
- Store cake covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/12th cake)
- Calories: 400
- Sugar: 35g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
