Description
This is the best homemade red velvet cake ever. It is moist, delicious, and perfect for any occasion.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon unsweetened cocoa powder
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 2 tablespoons red food coloring
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- In a separate bowl, whisk together buttermilk, oil, eggs, red food coloring, vinegar, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour batter into prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- Make the cream cheese frosting: In a large bowl, beat cream cheese and butter until smooth.
- Gradually add powdered sugar, beating until combined. Stir in vanilla extract.
- Once the cakes are cool, frost the top of one layer with frosting. Top with the second layer and frost the top and sides of the cake.
Notes
- For a deeper red color, you can use gel food coloring.
- Make sure your ingredients are at room temperature for the best results.
- You can make the cake layers ahead of time and freeze them.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Cake
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg