Red Velvet Cake with Cream Cheese Frosting
Ingredients:
For the red velvet cake:
2 1/2 cups (312g) all-purpose flour
1 1/2 cups (300g) granulated sugar
1 tsp baking soda
1 tsp fine salt
1 tsp cocoa powder
1 1/2 cups (360ml) vegetable oil
1 cup (240ml) buttermilk, room temperature
2 large eggs
2 tbsp (30ml) red food coloring (liquid or gel)
1 tsp vanilla extract
1 tsp white vinegar
For the cream cheese frosting:
16 oz (2 blocks / 452g) cream cheese, softened
1 cup (226g) unsalted butter, softened
4–5 cups (480–600g) powdered sugar
2 tsp vanilla extract
Pinch of salt
Instructions:
1. Prepare the cake:
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment.
In a medium bowl, whisk together flour, baking soda, salt, and cocoa powder.
In a large bowl, whisk oil, sugar, and eggs until well combined. Add buttermilk, food coloring, vinegar, and vanilla. Mix well.
Gradually add dry ingredients to wet, mixing just until smooth.
Divide batter between prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans 10 minutes, then turn out onto a wire rack to cool completely.
2. Make the frosting:
In a large bowl, beat cream cheese and butter together until creamy.
Add vanilla and salt.
Gradually add powdered sugar and beat until fluffy and smooth. Add more sugar for stiffer consistency if needed.
3. Assemble the cake:
Place one cake layer on a serving plate. Spread a thick layer of frosting on top.
Place the second layer on top, and frost the top and sides of the cake.
Optional: Decorate with red velvet crumbs, white chocolate curls, or berries.
