Ultimate Red Velvet Cake
This vibrant and delightful cake, perfect for celebrations, features a soft and moist texture complemented by creamy frosting.
Ingredients
For the cake
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp cocoa powder (unsweetened)
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp red food coloring (liquid or gel)
- 1 tsp vanilla extract
- 1 tsp white vinegar
For the cream cheese frosting
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp heavy cream (to adjust frosting consistency)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
Baking
- Divide the batter evenly between the two prepared cake 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 before transferring them to a wire rack to cool completely.
Frosting
- In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, 1 cup at a time, beating until smooth.
- Add the vanilla extract and 1 tablespoon of heavy cream, adjusting consistency with more cream if too thick.
Assembly
- Once the cakes are completely cooled, spread a generous amount of frosting on top of the first cake layer.
- Place the second cake layer on top, then frost the top and sides of the entire cake.
- Decorate with extra cake crumbs or red velvet shavings on top if desired.
- Slice and serve!
Notes
Store the cake in an airtight container in the refrigerator for up to a week. You can freeze individual slices by wrapping them tightly in plastic wrap and aluminum foil.