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Red Velvet Cake

A striking dessert that combines a rich, velvety crumb with a touch of cocoa and vibrant red color, topped with creamy frosting.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Fridge Cake
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cocoa powder
Wet Ingredients
  • 1 cup vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring Use gel food coloring for vibrant color.
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
  2. In a large bowl, sift together the flour, sugar, salt, baking soda, and cocoa powder.
  3. In another bowl, mix together the oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
  4. Combine the wet and dry ingredients, mixing until just combined. Be careful not to over-mix, as this can lead to a denser cake.
  5. Divide the batter evenly between the prepared pans.
Baking
  1. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  3. Once cooled, frost with your favorite cream cheese frosting.

Notes

Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Unfrosted layers can be frozen for up to 3 months.