Here’s a classic Red Velvet Cake recipe that’s soft, moist, and perfect for any occasion—you definitely don’t want to lose this one!
Red Velvet Cake Recipe
Ingredients:
Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups sugar
- 1 tsp baking soda
- 1 tsp cocoa powder
- ½ tsp salt
- 1 ½ cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat oven: 350°F (175°C). Grease and flour two 9-inch cake pans.
- Mix dry ingredients:
- In a large bowl, sift together flour, cocoa powder, baking soda, and salt.
- Mix wet ingredients:
- In another bowl, beat together oil, sugar, eggs, buttermilk, red food coloring, vanilla, and vinegar until smooth.
- Combine:
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- Bake:
- Divide batter evenly into prepared pans. Bake 25–30 minutes or until a toothpick comes out clean.
- Cool completely before frosting.
- Make frosting:
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla until creamy.
- Assemble:
- Spread frosting between layers, then cover the top and sides of the cake.
- Optional: decorate with cake crumbs or sprinkles.
If you want, I can also give you a “super moist 1-bowl Red Velvet Cake” version that’s faster, less cleanup, and just as delicious.
Do you want me to do that?
