Description
A classic Southern Red Velvet Cake with tender cocoa-flavored layers, vibrant red color, and rich cream cheese frosting, perfect for celebrations and holidays.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon unsweetened cocoa powder
- 1 1/2 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 distilled vinegar
- 16 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, mix oil, buttermilk, eggs, food coloring, vanilla, and vinegar until well combined.
- Gradually add wet ingredients to dry ingredients, mixing until smooth.
- Divide batter evenly between prepared pans.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
- For frosting, beat cream cheese and butter until creamy.
- Gradually add powdered sugar and vanilla, beating until light and fluffy.
- Frost cooled cake layers and assemble.
Notes
- Do not overmix the batter to keep the cake tender.
- Use gel food coloring for a deeper red color.
- Chill cake slightly before slicing for cleaner cuts.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American