Description
This delightful Red Velvet Cake features a unique flavor and a gorgeous color. With simple prep and frosting that melts in your mouth, it’s ideal for celebrations or just a sweet treat at home.
Ingredients
Scale
- 2 1/2 cups/300g all purpose flour fluffed, spooned & leveled
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs at room temperature
- 2 1/2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 2 tablespoons red food coloring
- 1 cup buttermilk at room temperature
- 16 ounces full-fat brick cream cheese, softened to room temperature
- 12 tbsp unsalted butter, softened to room temperature
- 5 cups powdered sugar
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 350°F. Line two 8-inch round cake pans with parchment paper or silicone baking mats. Spray with nonstick cooking spray with flour or grease and flour the pans.
- Sift together the flour, cocoa powder, baking soda, and salt in a mixing bowl. Set aside.
- Using a stand mixer with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3-4 minutes.
- Add the oil and mix well. Then, add the eggs one at a time, mixing until just combined. Add the vinegar, vanilla, and red food coloring while the mixer is on low.
- Gradually add the dry ingredients in thirds, alternating with buttermilk. Mix until just incorporated, about 30 seconds. Stir the batter by hand for a final mix.
- Divide the batter evenly between the prepared pans. Tap the pans on the counter to remove air bubbles. Bake for 25-35 minutes or until a toothpick comes out clean. Avoid overbaking.
- Let the cakes cool in the pans on a wire rack for 10 minutes. Invert onto a baking rack and allow to cool completely before frosting, around 2 hours.
Notes
For an even richer taste, let the cakes cool completely before frosting them with cream cheese frosting.
Make sure to sift the dry ingredients to achieve a light and fluffy texture in the cake.
Use room temperature ingredients for better mixing and a smoother batter.
Nutrition
- Serving Size: 1 slice
- Calories: 463
- Sugar: 40g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg