Description
Treat yourself to this irresistible red velvet cake! Moist, rich, and topped with creamy frosting, it’s perfect for any special occasion or celebration.
Ingredients
Scale
- 2 ½ cups all-purpose flour: This serves as the base of your cake, providing structure.
- 1 ½ cups granulated sugar: Adding sweetness and enhancing the cake’s moisture.
- 1 tsp baking powder: A leavening agent that helps the cake rise.
- 1 tsp baking soda: Works in conjunction with vinegar to create a light and fluffy texture.
- ½ tsp salt: Enhances the cake’s overall flavor.
- 1 tsp cocoa powder: Though used sparingly, it adds a subtle chocolate flavor.
- 1 cup vegetable oil: Contributes to the moistness and richness of the cake.
- 1 cup buttermilk (room temp): This ingredient is crucial for achieving a tender crumb.
- 2 large eggs (room temp): Adds richness and stability to the batter.
- 2 tbsp red food coloring: The star of the show! This gives the cake its vibrant red color.
- 1 tsp vanilla extract: Enhances overall flavor.
- 1 tsp white vinegar: Reacts with baking soda to create lift and tenderness.
For the cream cheese frosting, you will need:
- 1 cup unsalted butter (softened): Adds a rich, creamy texture to your frosting.
- 8 oz cream cheese (softened): The primary ingredient that gives your frosting its signature tangy flavor.
- 4 cups powdered sugar: Sweetens the frosting while making it fluffy.
- 1 tsp vanilla extract: Enhances the flavor of the frosting.
Instructions
- Preheat the oven: Start by preheating your oven to 350°F (175°C). Grease and flour five 8-inch round cake pans to ensure your cake layers come out smoothly.
- Sift dry ingredients: In a large mixing bowl, sift together 2 ½ cups all-purpose flour, 1 ½ cups granulated sugar, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt, and 1 tsp cocoa powder. This step is crucial for even distribution of the leavening agents.
- Mix wet ingredients: In another bowl, whisk together 1 cup vegetable oil, 1 cup buttermilk (room temp), 2 large eggs (room temp), 2 tbsp red food coloring, 1 tsp vanilla extract, and 1 tsp white vinegar. Make sure everything is well combined. The vinegar and buttermilk react with baking soda to create a light and fluffy texture.
- Combine mixtures: Gently fold the wet ingredients into the dry ingredients using a spatula or wooden spoon. Be careful not to overmix; a few lumps are okay.
- Divide and bake: Evenly distribute the batter into the prepared cake pans. Bake in the preheated oven for 20-25 minutes. You’ll know the cakes are done when a toothpick inserted comes out clean or with a few moist crumbs.
- Cool the cakes: After baking, let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. This step prevents the cakes from becoming soggy at the bottom.
- Prepare the frosting: In a large bowl, beat 1 cup unsalted butter and 8 oz softened cream cheese until smooth and creamy. Gradually add 4 cups powdered sugar and 1 tsp vanilla extract, continuing to beat until fluffy and well combined.
- Assemble: Once the cakes are completely cooled, level off the tops of each layer if necessary. Spread a layer of cream cheese frosting between each cake layer and cover the top and sides of the cake with the remaining frosting.
- Chill and serve: Refrigerate the assembled cake for about an hour to set the frosting. When ready to serve, slice and enjoy!