Red Velvet Cake
Classic moist red velvet cake with rich cocoa flavor and tangy cream cheese frosting — a show-stopping dessert perfect for celebrations.
Equipment
Ingredients
Cake Batter
all-purpose flour
250 g
granulated sugar
300 g
buttermilk
240 ml
vegetable oil
120 ml
eggs
2 pcs
red food coloring
2 tbsp
unsweetened cocoa powder
20 g
baking soda
5 g
white vinegar
15 ml
vanilla extract
10 ml
salt
3 g
Cream Cheese Frosting
cream cheese
450 g
unsalted butter
115 g
powdered sugar
240 g
vanilla extract
10 ml
Instructions
Preheat oven
Preheat oven to 175°C (350°F). Grease and flour two 23 cm (9 inch) round cake pans.
Mix dry ingredients
In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
Mix wet ingredients
In another bowl, beat sugar and oil until well combined. Add eggs one at a time, then buttermilk, vanilla, vinegar, and red food coloring.
Combine batter
Gradually add dry ingredients to wet mixture, mixing just until combined. Do not overmix.
Bake the cakes
Divide batter evenly between prepared pans. Bake at 175°C for 35-45 minutes until a toothpick inserted in the center comes out clean.
Cool the cakes
Cool cakes in pans for 10 minutes, then remove and cool completely on a wire rack.
Prepare frosting
Beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla; beat until smooth and spreadable.
Assemble cake
Place one cooled cake layer on a serving plate. Spread with 1/3 of frosting. Top with second layer and frost top and sides.
Original recipe
Storage
Store covered in the refrigerator. Bring to room temperature before serving for best texture.
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