Red Velvet Cake
Equipment
Ingredients
Cake Batter
all-purpose flour
250 g
granulated sugar
300 g
vegetable oil
240 ml
buttermilk
240 ml
eggs (room temperature)
2 piece
red food coloring
2 tbsp
unsweetened cocoa powder
20 g
vanilla extract
10 ml
white vinegar
5 ml
baking soda
5 g
salt
3 g
Cream Cheese Frosting
cream cheese (softened)
450 g
butter (softened)
115 g
powdered sugar (sifted)
500 g
vanilla extract
10 ml
salt
1 g
Instructions
Preheat oven
Preheat oven to 175°C and prepare two 23cm round cake pans by greasing and lining with parchment paper.
Mix dry ingredients
In a large bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
Mix wet ingredients
In another bowl, whisk together sugar, oil, eggs, buttermilk, food coloring, vinegar, and vanilla extract until smooth.
Combine wet and dry ingredients
Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
Bake the cakes
Divide batter evenly between prepared pans and bake for 25-30 minutes until a toothpick inserted in center comes out clean.
Cool the cakes
Allow cakes to cool in pans for 10 minutes, then remove and cool completely on wire racks.
Make cream cheese frosting
Beat cream cheese and butter until smooth, then gradually add powdered sugar, vanilla, and salt. Beat until light and fluffy.
Assemble the cake
Level cake layers if needed, spread frosting between layers and over top and sides of cake.
Original recipe
Storage
Store in airtight container. Bring to room temperature before serving for best texture.
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