red velvet cake
This red velvet cake is a classic dessert featuring a moist and tender texture, a perfect balance of flavors, and a vibrant red color. Topped with creamy cream cheese frosting, it’s perfect for any occasion, from birthdays to casual get-togethers.
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups buttermilk room temperature
- 2 large eggs at room temperature
- 1 cup vegetable oil
- 1 tablespoon pure vanilla extract
- 2 tablespoons red food coloring liquid or gel
- 1 teaspoon white vinegar
For the frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven
- Start by preheating your oven to 350°F (175°C). This will ensure it’s perfectly hot and ready for your cake.
Prepare the Cake Pans
- Grease and flour two 9-inch round cake pans, or you can line them with parchment paper for easier removal. This will prevent your cake from sticking and ensure a smooth finish.
Mix the Dry Ingredients
- In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Sifting ensures an even distribution of the dry ingredients and helps avoid clumps.
Combine Wet Ingredients
- In a large mixing bowl, whisk together the buttermilk, eggs, oil, vanilla extract, and red food coloring. The oil will give your cake its moist, tender texture, and the red food coloring will give it that iconic red hue.
Add Dry Ingredients to Wet Ingredients
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can result in a denser cake. You want a smooth batter with a velvety texture.
Add Vinegar
- Finally, stir in the vinegar. This will help activate the baking soda and create that perfect light texture in the cake.
Bake the Cake
- Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula, then place the in the oven to bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center of the cakes—if it comes out clean, they’re ready!
Cool the Cakes
- Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely. This step prevents the cakes from breaking apart when removing them from the pans.