Description
Indulge in this decadent and moist red velvet cake with a luscious cream cheese frosting. Perfect for celebrations or a sweet treat any time!
Ingredients
Scale
Main Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon unsweetened cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk at room temperature
- 2 large eggs at room temperature
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- 1 (8-ounce) block cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans or line with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- Combine Wet Ingredients: In another bowl, mix oil, buttermilk, eggs, food coloring, vinegar, and vanilla until smooth.
- Combine Batter: Gradually add dry ingredients to wet ingredients, mixing until smooth. Divide batter between pans.
- Bake: Bake for 30–32 minutes until a toothpick comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make Frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar until fluffy. Mix in vanilla and salt.
- Frost Cake: Once cakes are cooled, frost one layer, stack the second layer, and frost the top and sides. Smooth with a spatula.
Notes
- Chill the frosted cake for 30 minutes for best results.
- You can also make this as a sheet cake or cupcakes—adjust baking time accordingly.
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 45g
- Sodium: 360mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0.2g
- Carbohydrates: 64g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
