Red Velvet Cake with Cream Cheese Frosting
This classic red velvet cake features moist, velvety layers complemented by a rich cream cheese frosting, making it a stunning centerpiece for any gathering.
Ingredients
For the Cake
- 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 Ensure it's at room temperature for best blending
- 2 large eggs, room temperature Make sure they are at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Frosting
- 8 oz cream cheese, softened Make sure it's softened for smooth mixing
- 1/2 cup unsalted butter, softened Make sure it's softened for smooth mixing
- 4 cups powdered sugar Add gradually to achieve desired consistency
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the 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, combine the oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Whisk until smooth.
- Gradually add the wet mixture into the dry mixture, stirring until just combined.
- Divide the batter evenly between the prepared pans and tap to remove air bubbles.
Baking
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Frosting
- Beat the softened cream cheese and butter until smooth and creamy.
- Gradually mix in the powdered sugar and vanilla extract until you achieve a thick, fluffy consistency.
- Once the cakes are completely cooled, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
- For cleaner slices, chill the frosted cake briefly before serving.
Notes
Store the frosted cake in the refrigerator. For best results, use room-temperature ingredients and cool layers completely before frosting.