Red Velvet Cake
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, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper circles.
2. Make the Cake Batter:
- In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In a large mixing bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
3. Bake the Cakes:
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
4. Prepare the Cream Cheese Frosting:
- In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
- Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
- Add the vanilla extract and a pinch of salt, and beat until the frosting is light and fluffy.
5. Assemble the Cake:
- Once the cakes are completely cooled, level the tops if necessary.
- Place one cake layer on a serving plate or cake stand. Spread a thick layer of cream cheese frosting on top.
- Place the second cake layer on top and spread a thin layer of frosting over the entire cake to create a crumb coat. Chill the cake for about 30 minutes to set the crumb coat.
- Apply a final layer of frosting, spreading it evenly over the top and sides of the cake.
6. Decorate:
- If desired, decorate the cake with cake crumbs, sprinkles, or other decorations.
7. Serve:
- Slice and serve the red velvet cake. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Enjoy this classic, moist, and flavorful red velvet cake with a rich cream cheese frosting!
