Recipe details
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Red Velvet Cake
1h
12 servings
Cook this dish
A moist, tender, and vibrant red cake layered with a luscious cream cheese frosting.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
64 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat oven
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Combine dry ingredients
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
Cream butter and sugar
In a large bowl, beat butter and sugar with an electric mixer until light and fluffy.
Add eggs and oil
Add eggs one at a time, mixing well after each addition. Gradually add vegetable oil, mixing until combined.
Alternate dry ingredients and buttermilk
Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Add food coloring and flavorings
Stir in red food coloring, vanilla extract, and white vinegar until well combined.
Bake cakes
Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes, then remove and cool completely on wire racks.
Prepare frosting
In a large bowl, beat cream cheese and confectioners' sugar with an electric mixer until smooth and creamy.
Assemble cake
Place one cake layer on a serving plate. Spread a layer of frosting evenly over the top. Place the second cake layer on top. Frost the top and sides of the cake with the remaining frosting.
Serve
Slice and serve the cake at room temperature.
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