Description
This classic red velvet cake is moist, tender, and has a subtle cocoa flavor. Topped with a rich and tangy cream cheese frosting, it’s a timeless dessert perfect for any celebration.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring (or 1 tablespoon gel food coloring)
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional)
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 another bowl, mix oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly between the prepared pans.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For the frosting: In a large bowl, beat cream cheese and butter until smooth.
- Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla extract.
- Once cakes are completely cool, spread frosting between layers and over the top and sides of the cake. Garnish with pecans if desired.
Notes
For best flavor, let the cake rest overnight before serving. Store covered in the refrigerator.
Nutrition
- Calories: 450
- Sugar: 42 g
- Fat: 23 g
- Carbohydrates: 58 g
- Protein: 5 g