Description
A rich, moist, and velvety red velvet cake with a hint of cocoa and a tangy cream cheese frosting. Perfect for special occasions or whenever you’re craving a classic Southern dessert.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white distilled vinegar
- For the cream cheese frosting:
- 16 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
- In a large bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
- Add the dry ingredients to the wet ingredients in batches, mixing until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- 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 turn out onto a wire rack to cool completely.
- For the frosting, beat cream cheese and butter together until smooth and fluffy.
- Gradually add powdered sugar, then vanilla, and beat until light and creamy.
- Once cakes are completely cool, frost between layers, on top, and around the sides.
Notes
- Make sure all ingredients are at room temperature for best results.
- You can make the cake layers a day ahead and refrigerate them.
- Use gel food coloring for a more vibrant red hue.