Red Velvet Cake From Scratch
A moist and fluffy red velvet cake layered with rich cream cheese frosting, perfect for celebrations and gatherings.
Ingredients
Main Ingredients
- 2 cups All-purpose flour Can substitute with gluten-free flour.
- 1 tbsp Cocoa powder Use unsweetened for best flavor.
- 2 cups Granulated sugar
- 1 cup Buttermilk Can substitute with regular milk mixed with vinegar.
- 1 cup Vegetable oil Melted butter can be used for extra flavor.
- 2 large Eggs Can use flaxseed meal mixed with water as a vegan substitute.
- 1 tsp Baking soda
- 1 tsp Vinegar Essential for the cake's rise.
- 1 tbsp Red food coloring Gel food coloring preferred for best results.
For the Frosting
- 8 oz Cream cheese Must be softened for easy mixing.
- 1/2 cup Butter Softened to room temperature.
- 4 cups Powdered sugar
- 1 tsp Vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, cream together the sugar and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition.
- Stir in the buttermilk, vanilla extract, and food coloring until evenly combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the vinegar. Start and end with dry ingredients.
- Pour the batter evenly into the prepared pans and tap gently to eliminate air bubbles.
Baking
- Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Frosting
- For the frosting, whip together the cream cheese, butter, powdered sugar, and vanilla until creamy and smooth.
- Frost the cooled cake layers and enjoy!
Notes
Make sure all ingredients are at room temperature for best results. Invest in an oven thermometer for accurate baking temperatures.