Classic Red Velvet Cake with Creamy Frosting
A stunning dessert that captivates with its vibrant hues and velvety texture, perfect for special occasions or sweet cravings.
Ingredients
For the Cake
- 2.5 cups all-purpose flour Forms the backbone of the cake.
- 1.5 cups granulated sugar Adds sweetness and moisture.
- 1 teaspoon baking soda Functions as the leavening agent.
- 1 teaspoon salt Balances the sweetness.
- 1 teaspoon cocoa powder For a subtle chocolate undertone.
- 1.5 cups vegetable oil Contributes to the cake's moist texture.
- 1 cup buttermilk At room temperature for a tender crumb.
- 2 large eggs Provides richness and structure.
- 1 teaspoon pure vanilla extract Infuses warmth into every bite.
- 1 teaspoon white vinegar Creates the cake's signature red color.
- 1 tablespoon red food coloring Makes your cake visually pop.
For the Frosting
- 1 cup unsalted butter Softened for a rich frosting base.
- 4 cups powdered sugar Sifted for the perfect sweetness.
- 1 teaspoon pure vanilla extract (for frosting) Enhances the frosting flavor.
- 4–6 tablespoons heavy cream or milk Adjusts frosting consistency.
- optional additional red food coloring For a vibrant frosting.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing them with butter or lining the bottoms with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder until well combined.
- In a separate mixing bowl, combine the vegetable oil, buttermilk, eggs, vanilla extract, white vinegar, and red food coloring.
- Gradually add the wet mixture to the dry ingredients, stirring gently until the batter is smooth.
- Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes.
- Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack.
Frosting
- In a large bowl, beat the softened butter until light and fluffy.
- Gradually add the sifted powdered sugar, mixing until fully combined.
- Add the vanilla extract and slowly incorporate heavy cream or milk until desired consistency is reached.
- Optional: Mix in red food coloring for a brighter look.
Assembly
- Once cooled, place one cake layer on a serving plate and frost the top.
- Carefully place the second layer on top and frost the top and sides of the cake.
- Slice and serve immediately.
Notes
Ensure all ingredients are at room temperature for better blending. Avoid overmixing to maintain a light texture.