Name: Red Velvet Cake
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 12 servings
Ingredients: 2.5 cups All-purpose flour; 1.5 cups Granulated sugar; 1 tsp Unsweetened cocoa powder; 1 tsp Baking soda; 1 tsp Salt; 1.5 cups Vegetable oil; 1 cup Buttermilk, room temperature; 2 Large eggs, room temperature; 2 tbsp Red food coloring; 1 tsp Pure vanilla extract; 1 tsp White distilled vinegar; 16 oz Cream cheese, softened; 0.5 cup Unsalted butter, softened; 4 cups Powdered sugar

"This stunning Red Velvet Cake is a masterpiece of texture and flavor, featuring a moist, velvety crumb with subtle cocoa notes. Paired with a rich, tangy cream cheese frosting, it's the perfect centerpiece for any celebration."

Ingredients

Qty	Item
2.5 cups 310 g	All-purpose flour
1.5 cups 300 g	Granulated sugar
1 tsp 5 g	Unsweetened cocoa powder
1 tsp 5 g	Baking soda
1 tsp 5 g	Salt
1.5 cups 350 ml	Vegetable oil
1 cup 240 ml	Buttermilk, room temperature
2 2	Large eggs, room temperature
2 tbsp 30 ml	Red food coloring
1 tsp 5 ml	Pure vanilla extract
1 tsp 5 ml	White distilled vinegar
16 oz 450 g	Cream cheese, softened
0.5 cup 115 g	Unsalted butter, softened
4 cups 500 g	Powdered sugar

How to Make Red Velvet Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.

In a medium bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.

In a large mixing bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vanilla, and vinegar until well blended.

Gradually add the dry ingredients to the wet ingredients, whisking or mixing on low speed until the batter is smooth and no large lumps remain.

Divide the batter equally between the prepared cake pans.

Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Remove from the oven and let the cakes cool in the pans for 10 minutes. Invert them onto a wire rack to cool completely before frosting.

To make the frosting, beat the cream cheese and butter together until creamy. Gradually add the powdered sugar and a teaspoon of vanilla, beating until the frosting is light and fluffy.

Once the cakes are entirely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the entire cake.

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Use room temperature buttermilk and eggs to ensure the batter emulsifies properly for a tender crumb.
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Don't overmix the batter once the flour is added; mix just until combined to avoid a tough cake.
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For the most vibrant color, use gel food coloring rather than liquid drops.
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Ensure your cakes are completely chilled, or even slightly frozen, to make frosting much easier and crumb-free.

Frequently Asked Questions

Why do I need to add vinegar to red velvet cake?

The vinegar reacts with the baking soda and the acid in the buttermilk to create carbon dioxide bubbles, giving the cake its signature light and fluffy texture.

Can I use natural food coloring?

Yes, you can use beet powder or concentrated beet juice, but keep in mind the color will be more of a deep maroon than a bright red.

How should I store the leftover cake?

Since the frosting contains cream cheese, the cake must be stored in an airtight container in the refrigerator. It will stay fresh for up to 5 days.

Can I make this recipe into cupcakes?

Yes! This batter makes approximately 24 cupcakes. Bake them at 350°F for 18-22 minutes.

Step-by-Step Visual Guide

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