Red Velvet Cake
Full ingredient list
- 2.5 cups allpurpose flour
- 1.5 cups sugar
- 1.0 tsp baking soda
- 1.0 tsp salt
- 1.0 tbsp cocoa powder
- 1.0 cup buttermilk
- 2.0 tbsp red food coloring
- 1.0 tsp vanilla extract
- 1.0 tsp white vinegar
- 1.0 cup unsalted butter
- 2.0 large eggs
- 8.0 oz cream cheese
- 0.5 cup unsalted butter
- 4.0 cups powdered sugar
Please review suggested items to make sure that they match ingredients. Consult product packaging to confirm any dietary or nutritional information which is provided here for convenience only.
Preparation
1
Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
2
In a medium bowl, whisk together the all-purpose flour, sugar, baking soda, salt, and cocoa powder.
3
In a separate bowl, combine the buttermilk, red food coloring, vanilla extract, and white vinegar.
4
In a large bowl, cream the softened butter and sugar until light and fluffy. Beat in the eggs one at a time.
5
Gradually add the dry ingredients and the buttermilk mixture to the creamed butter, starting and ending with the dry ingredients. Mix until just combined.
6
Divide the batter evenly between the prepared cake pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
7
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8
For the frosting, beat the cream cheese, softened butter, vanilla extract, and powdered sugar in a bowl until smooth and creamy.
9
Once the cakes are completely cooled, spread the frosting evenly over the top of one cake layer, place the second layer on top, and frost the top and sides.