Ingredients
Method
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, baking soda, and salt.
- In another bowl, whisk together the oil, sugar, buttermilk, eggs, vanilla, vinegar, and red food coloring until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just smooth. Don't overmix.
- Divide the batter evenly between the two pans.
Baking
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Frosting
- For the frosting, beat the cream cheese and butter together until fluffy.
- Gradually add the powdered sugar and vanilla, beating until smooth and creamy.
Assembly
- Once the cakes are completely cool, frost the top of one layer, stack the second layer on top, and frost the top and sides of the entire cake.
Nutrition
Notes
Store any leftover Red Velvet Cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week. Let it come to room temperature before serving again, as it tastes best when slightly warmed. Tips to make: Use high-quality cocoa powder for better flavor, and don’t skip the vinegar; it helps activate the baking soda.
