Classic Red Velvet Cake
Traditional dish · American
A quintessential Southern dessert, this classic Red Velvet Cake features a moist, tender crumb with a subtle cocoa flavor and a vibrant red hue, traditionally topped with a rich cream cheese frosting.
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Ingredients
- All-purpose flour2 1/2 cups
- Granulated sugar1 1/2 cups
- Unsweetened cocoa powder1 tablespoon
- Baking soda1 teaspoon
- Salt1 teaspoon
- Vegetable oil1 1/2 cups
- Buttermilk1 cup
- Eggs2 large
- Red food coloring2 tablespoons
- White vinegar1 teaspoon
- Vanilla extract1 teaspoon
- Cream cheese8 ounces
- Unsalted butter1/2 cup
- Powdered sugar4 cups
Steps
- 1
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 2
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- 3
In a separate bowl, whisk together oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract.
- 4
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 5
Divide batter evenly between the prepared pans.
- 6
Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- 7
Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
- 8
For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and beat until fluffy. Add a splash of vanilla if desired.
- 9
Frost the cooled cake layers and sides.
