Classic Red Velvet Cake
A moist cocoa-tinged red velvet cake with tangy cream cheese frosting. Soft crumb, bright color, perfect for celebrations.
By Satoshi · Other · 30 min · 12 servings
https://recipeshare.pages.dev/recipes/7
Ingredients
- 2 1/2 cups (310g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 1 1/2 cups (360ml) vegetable oil
- 1 cup (240ml) buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp (30ml) red food coloring
- 1 tsp white vinegar
- 2 tsp vanilla extract
- 16 oz (450g) cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 4 cups (480g) powdered sugar
- 2 tsp vanilla extract
- Pinch of salt
Steps
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line the bottoms with parchment).
- Whisk flour, sugar, baking soda, salt, and cocoa in a large bowl.
- In another bowl, whisk oil, buttermilk, eggs, food coloring, vinegar, and vanilla until smooth.
- Pour wet into dry and mix just until combined; do not overmix.
- Divide batter between pans. Bake 25–30 minutes, until a toothpick comes out clean.
- Frosting: Beat cream cheese and butter until fluffy. Add powdered sugar gradually, then vanilla and salt.
- Frost cooled layers, stack, and frost the outside. Chill briefly for cleaner slices.