Description
A classic, moist red velvet cake with a rich cream cheese frosting.
Ingredients
Scale
For the Crust:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, cocoa powder, and salt.
- In another bowl, mix oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
- Combine wet and dry ingredients, mixing until smooth.
- Divide batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
- Frost the cooled cake layers and serve.
Notes
You can customize the seasonings to taste.