Description
This classic Red Velvet Cake is moist, fluffy, and topped with a rich cream cheese frosting. The vibrant red color and subtle chocolate flavor make it a favorite for celebrations and special occasions.
Ingredients
Scale
- 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, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with cream cheese frosting and enjoy!
Notes
- For a deeper red color, you can increase the amount of red food coloring.
- Make sure your ingredients are at room temperature for the best results.
- Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Keywords: Red Velvet Cake, classic red velvet cake, moist red velvet cake, red velvet cake recipe, easy red velvet cake, cream cheese frosting, baking recipes