Description
BThis classic red velvet cake is a perfect balance of richness, moisture, and subtle cocoa flavor, paired with a beautiful red color. Topped with creamy cream cheese frosting, it’s a favorite for birthdays, holidays, and other special occasions.
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
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth and fully combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and let them cool completely on a wire rack.
- Once the cakes are completely cool, frost with cream cheese frosting and serve.
Notes
- You can adjust the amount of food coloring to your preference for a deeper or lighter red color.
- Be sure to use room temperature ingredients for better mixing and smoother batter.
- If you prefer a fluffier cake, you can separate the eggs and beat the whites before folding them into the batter.
- Prep Time: 20 minutes
- Cook Time: 30 minutes