Description
This classic Red Velvet Cake is a rich, moist cake with a subtle cocoa flavor, vibrant red color, and smooth cream cheese frosting. Perfect for any special occasion, it’s a showstopper that’s as delicious as it is beautiful.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until fully combined.
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, frost with your favorite cream cheese frosting and serve.
Notes
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- For a stronger red color, you can increase the amount of food coloring used, but two tablespoons is typically sufficient for a deep red hue.
- Prep Time: 20 minutes
- Cook Time: 30 minutes