Red Velvet Cake

Rich, moist red velvet cake with a tangy cream cheese frosting—a timeless dessert for any occasion.

60 min 10 servings Hard Vegetarian Cake

Ingredients

Check off items as you gather them

For the cake:
1. 2 1/2 cups all-purpose flour
2. 1 1/2 cups sugar
3. 1 teaspoon baking soda
4. 1 teaspoon salt
5. 1 teaspoon cocoa powder
6. 1 1/2 cups vegetable oil
7. 1 cup buttermilk, room temperature
8. 2 large eggs, room temperature
9. 2 tablespoons red food coloring
10. 1 teaspoon white vinegar
11. 1 teaspoon vanilla extract
For the cream cheese frosting:
1. 8 oz cream cheese, softened
2. 1/2 cup unsalted butter, softened
3. 4 cups powdered sugar
4. 1 teaspoon vanilla extract

Follow step-by-step instructions

Preheat oven to 350°F (175°C). Grease two 9-inch cake pans.
Sift together the flour, sugar, baking soda, salt, and cocoa powder.
In a separate bowl, whisk together the oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract.
Combine the wet and dry ingredients until just blended. Divide the batter evenly into the prepared pans.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool completely.
For the frosting, beat the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, and beat until fluffy.
Layer the cakes with a generous amount of frosting between, then frost the top and sides of the assembled cake.
Refrigerate for at least 1 hour before serving.