🎂 Classic Red Velvet Cake Recipe
🧁 Makes:
Two 9-inch round cake layers
Servings: 12–16
📝 Ingredients
For the Cake:
2½ cups all-purpose flour
1½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon unsweetened cocoa powder
1½ cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring (liquid or gel)
1 teaspoon white vinegar
2 teaspoons pure vanilla extract
For the Cream Cheese Frosting (Filling and Decoration):
16 oz (2 packages) cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
1 tablespoon vanilla extract
4–5 cups powdered sugar (adjust to desired sweetness and thickness)
Pinch of salt
🎂 Instructions
1. Preheat the Oven:
Preheat oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper.
2. Make the Cake Batter:
In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
In another bowl, whisk oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract until well combined.
Gradually mix the wet ingredients into the dry ingredients using a hand or stand mixer on low to medium speed. Do not overmix—just until combined.
3. Bake:
Divide the batter evenly between the two pans.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
🎂 Make the Cream Cheese Frosting:
Beat the cream cheese and butter together until smooth and creamy (about 2–3 minutes).
Add vanilla extract and a pinch of salt.
Gradually beat in the powdered sugar, one cup at a time, until fluffy and spreadable. Chill for 10–15 minutes if it’s too soft.
🧁 Assemble the Cake:
Level the cakes if needed.
Place one cake layer on a serving plate or cake stand.
Spread a thick, even layer of cream cheese frosting on top.
Place the second cake layer on top and gently press.
Frost the top and sides of the enti
