Red Velvet Cake

A classic red velvet cake with a soft, tender crumb, subtle cocoa flavor, and smooth cream cheese frosting. Perfect for celebrations, birthdays, and special desserts.

This red velvet cake is a timeless dessert with a velvety texture, delicate cocoa notes, and a rich cream cheese frosting. It is ideal for birthdays, holidays, or any occasion that calls for an elegant homemade cake.

Ingredients

• 2 and 1/2 cups all-purpose flour
• 1 and 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 1 teaspoon unsweetened cocoa powder
• 1 and 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 pinch fine salt

Instructions

1. Preheat the oven to 350 F. Grease and line two 9-inch round cake pans with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
3. In another bowl, whisk the oil, buttermilk, eggs, red food coloring, vinegar, and vanilla until smooth.
4. Add the wet ingredients to the dry ingredients and mix just until combined. Do not overmix.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
8. To make the frosting, beat the cream cheese and butter together until smooth and fluffy.
9. Add the powdered sugar gradually, then mix in the vanilla and salt until the frosting is creamy.
10. Place one cake layer on a serving plate, spread with frosting, top with the second layer, and frost the top and sides of the cake.
11. Chill briefly before slicing for cleaner cuts, if desired.