Name: Red Velvet Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1 9-inch cake (12 servings)
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1 teaspoon baking soda; 1 teaspoon salt; 2 tablespoons unsweetened 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 vanilla extract; 1 teaspoon white distilled vinegar; 16 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar

Instructions

Preheat your 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. Set aside.
In a separate large bowl, whisk together oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans. Tap the pans on the counter to remove any air bubbles.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
In a large bowl, beat cream cheese and butter together until smooth and creamy.
Gradually add powdered sugar, one cup at a time, mixing well after each addition.
Stir in vanilla extract until fully incorporated.
Once the cakes have cooled, place one layer on a serving plate or cake stand.
Spread a layer of cream cheese frosting on top of the first cake layer.
Gently place the second cake layer on top.
Frost the entire cake with the remaining cream cheese frosting.
For a decorative touch, you can sprinkle some cake crumbs on top or add a few fresh berries.

Ingredients

Instructions

Nutrition Facts