Description
This classic Red Velvet Cake is rich, moist, and delicious, with a hint of cocoa and topped with cream cheese frosting.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk, room temperature
- 3 large eggs, room temperature
- 2 tablespoons cocoa powder
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
- In a large bowl, mix the flour, sugar, cocoa powder, and salt together.
- In another bowl, combine the oil, buttermilk, eggs, food coloring, and vanilla; mix well.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined.
- In a small bowl, combine baking soda and vinegar; add it to the cake batter and gently fold in.
- Divide the batter evenly among the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove and cool completely on wire racks.
- For the frosting, beat cream cheese and butter until smooth, then mix in powdered sugar and vanilla.
- Frost the cooled cakes and stack them to serve.
Notes
- This cake can be made a day in advance.
- Store in an airtight container to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg