Description
Experience the rich, velvety texture of this classic red velvet cake, topped with tangy cream cheese frosting that’s perfect for any celebration or just a special treat for yourself.
Ingredients
Scale
For the Cake:
- 2 ½ cups all-purpose flour
- 1 tbsp cocoa powder
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs (room temperature)
- 2 tbsp red food coloring (liquid or gel)
- 1 tsp vanilla extract
For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
For the Cake:
- 1. Preheat your oven to 350°F (175°C). Grease two round cake pans with nonstick spray and dust lightly with flour.
- 2. In a large mixing bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until combined.
- 3. In another bowl, mix vegetable oil, granulated sugar, buttermilk, eggs, red food coloring, and vanilla extract until smooth.
- 4. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined to avoid overmixing.
- 5. Divide batter evenly between prepared pans. Bake for about 25-30 minutes or until a toothpick comes out clean.
- 6. Allow cakes to cool in pans for ten minutes before transferring them to wire racks.
For the Cream Cheese Frosting:
- 7. In a bowl, beat together softened cream cheese and unsalted butter until creamy.
- 8. Gradually add powdered sugar and vanilla extract; mix until smooth and fluffy.
- 9. Once cakes are completely cooled, frost generously between layers and on top of the cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 350
- Sugar: 32g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 40mg