Red Velvet Cake Recipe

Ingredients
For the Cake:

• 2 ½ cups (310g) all-purpose flour
• 2 tablespoons cocoa powder (unsweetened)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups (300g) granulated sugar
• 1 cup (240ml) vegetable oil
• 2 large eggs
• 1 cup (240ml) buttermilk
• 2 teaspoons vanilla extract
• 1 tablespoon red food coloring (liquid or gel)
• 1 teaspoon white vinegar

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• ½ cup (115g) unsalted butter, softened
• 4 cups (500g) powdered sugar, sifted
• 2 teaspoons vanilla extract

Instructions

1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans or line them with parchment paper.

2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

3. Combine Wet Ingredients:
In a large mixing bowl, beat together the sugar and vegetable oil until smooth. Add the eggs, one at a time, mixing well after each. Stir in the buttermilk, vanilla extract, red food coloring, and white vinegar until evenly combined.

4. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix, as this can make the cake dense.

5. Bake the Cake:
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 comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

6. Make the Frosting:
In a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, beating until light and fluffy. Stir in the vanilla extract.

7. Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous amount of frosting over the top. Add the second layer and frost the top and sides of the cake. Smooth the frosting or create decorative swirls as desired.

8. Serve and Enjoy:
Slice the cake and serve! Store leftovers in an airtight container in the refrigerator for up to 4 days.

Pro Tips:

• For an extra moist cake, wrap the cooled layers in plastic wrap and refrigerate for a few hours before frosting.
• Gel food coloring tends to provide a more vibrant red hue than liquid food coloring.
• If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of white vinegar or lemon juice with 1 cup of milk. Let it sit for 5 minutes before using.

Enjoy your homemade red velvet masterpiece!