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Red Velvet Cake

A beautifully rich and moist Red Velvet Cake with cream cheese frosting, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
Wet Ingredients
  • 1.5 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
  2. In a large mixing bowl, sift together the flour, baking soda, salt, cocoa powder, and granulated sugar.
  3. In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until well blended.
  4. Gradually add the dry ingredients into the wet mixture, stirring until just combined.
Baking
  1. Divide the batter evenly between your prepared cake pans.
  2. Bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  3. Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Frosting
  1. Once the cakes are cooled, frost between layers and on top with your favorite cream cheese frosting or a simple whipped cream.

Notes

To make your own buttermilk, add one tablespoon of vinegar or lemon juice to milk and let it sit for five minutes. Ensure your eggs and buttermilk are at room temperature. Avoid overbaking to prevent a dry cake.