Description

This classic red velvet cake features a moist and tender crumb infused with cocoa and vibrant red food coloring, layered with a luscious cream cheese frosting. Perfect for celebrations or a delightful dessert, this cake balances subtle chocolate flavor with a tangy richness from the buttermilk and vinegar, making it a timeless favorite.

Ingredients

Scale

Cake

2.5 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon unsweetened cocoa powder
1 cup buttermilk
0.5 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 teaspoon white vinegar
1 ounce red food coloring

Cream Cheese Frosting

8 ounces cream cheese (softened)
0.5 cup unsalted butter (softened)
4 cups powdered sugar
2 teaspoons vanilla extract

Instructions

Preparation: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure the cakes do not stick after baking.
Dry Ingredients Mixing: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder until evenly combined for a balanced dry mixture.
Wet Ingredients Mixing: In a separate bowl, combine the buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and red food coloring, mixing well to integrate all wet ingredients thoroughly.
Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Be careful not to overmix to maintain a light and tender cake texture.
Bake the Cake: Pour the batter evenly into the prepared cake pans. Bake in the preheated oven for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean, indicating doneness.
Cooling: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then invert them onto wire racks to cool completely before frosting.
Prepare the Frosting: While the cakes cool, beat the softened cream cheese and unsalted butter in a large bowl until smooth and creamy. Gradually add powdered sugar, continuing to beat until the frosting is smooth and fluffy. Stir in vanilla extract for flavor.
Assemble and Frost: Once the cakes are completely cooled, spread a thick layer of frosting over the top of one cake layer. Place the second layer on top, then frost the entire exterior of the cake evenly for a beautiful finish.

Notes

For best results, use room temperature eggs and dairy ingredients to ensure proper mixing.
Do not overmix the batter; overmixing can result in a dense cake.
Use gel-based red food coloring for a more vibrant color without adding extra liquid.
Ensure the cakes are completely cooled before frosting to prevent the frosting from melting.
The cream cheese frosting can be refrigerated up to 3 days or frozen for longer storage.

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: red velvet cake, cream cheese frosting, classic cake, dessert, baked cake, moist cake