Description
A classic red velvet cake with vanilla cream, perfect for celebrations. The cake is moist, slightly tangy, and topped with smooth vanilla frosting.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp cocoa powder
- 1 tsp salt
- 2 eggs
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk flour, sugar, baking soda, cocoa powder, and salt in a bowl.
- Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in another bowl.
- Combine wet and dry ingredients. Mix until smooth.
- Divide batter evenly between pans. Bake for 30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack.
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla.
- Frost the cooled cake with vanilla cream.
Notes
- Use room-temperature ingredients for a smoother batter.
- For deeper color, add a little extra food coloring.
- Store cake in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: red velvet cake, vanilla cream, homemade cake, dessert recipe