Description
Indulge in a classic Southern favorite with this moist and decadent Red Velvet Cake recipe. Paired with a rich and creamy Cream Cheese Frosting, this dessert is sure to be a hit at any gathering.
Ingredients
Scale
Cake:
- 2½ cups all-purpose flour
- 1½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1½ cups vegetable oil
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 2 teaspoons pure vanilla extract
Cream Cheese Frosting:
- 16 ounces cream cheese (softened)
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 teaspoons pure vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- Combine wet ingredients: In a large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla until smooth.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Bake: Divide the batter between the pans and bake for 25–30 minutes. Cool the cakes on wire racks.
- Make frosting: Beat cream cheese and butter, then add powdered sugar, vanilla, and salt.
- Assemble: Place one cake layer, frost the top, add the second layer, and frost the top and sides. Slice and serve.
Notes
- For extra moistness, chill the cake layers before frosting.
- You can also make cupcakes with the same batter, baking for 18–20 minutes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 48 g
- Sodium: 340 mg
- Fat: 31 g
- Saturated Fat: 10 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 55 mg
