Description
Indulge in the rich, velvety goodness of the BEST Red Velvet Cake. This classic Southern dessert features moist layers of vibrant red cake topped with a luscious cream cheese frosting.
Ingredients
Scale
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
Wet Ingredients:
- 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
- 2 teaspoons vanilla extract
For the frosting:
- 16 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- Prepare the dry ingredients: In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- Combine wet ingredients: In another bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
- Mix the batter: Gradually add the wet ingredients to the dry ingredients, mixing until smooth. Divide the batter between the pans.
- Bake: Bake for 30-35 minutes until a toothpick comes out clean. Cool the cakes on wire racks.
- Make the frosting: Beat cream cheese and butter until fluffy. Add vanilla, then gradually beat in powdered sugar until smooth.
- Frost the cake: Frost the cooled cake layers and decorate as desired.
Notes
- For extra decadence, add a layer of raspberry jam between the cake layers.
- Store cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 42g
- Sodium: 390mg
- Fat: 32g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg
