Classic Red Velvet Cake Recipe Ingredients For the Cake: – 2 ½ cups (310g) all-purpose flour – 2 cups (400g) granulated sugar – 1 tsp baking soda – 1 tsp salt – 1 tsp cocoa powder
– 1 ½ cups (360ml) vegetable oil – 1 cup (240ml) buttermilk, at room temperature – 2 large eggs, at room temperature – 2 tbsp (30ml) red food coloring – 1 tsp white vinegar – 2 tsp vanilla extract
For the Cream Cheese Frosting: – 16 oz (450g) cream cheese, softened – ½ cup (115g) unsalted butter, softened – 4 cups (500g) powdered sugar, sifted – 2 tsp vanilla extract
Instructions 1. Preheat the Oven Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix the Dry Ingredients In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Set aside.
Combine Wet Ingredients In a large bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract until smooth.
Blend the Batter Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cake tender.
Bake the Cakes Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Frosting In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Stir in the vanilla extract.
Assemble the Cake Place one cake layer on a serving plate and spread a generous layer of frosting on top. Place the second cake layer on top and frost the entire cake, smoothing the sides and top.
Decorate and Serve For an extra touch, decorate with cake crumbs, sprinkles, or a dusting of cocoa powder. Slice and serve!