Red Velvet Cake with Cream Cheese Frosting
Ingredients:
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon cocoa powder (unsweetened)
1 teaspoon salt
1 ½ cups vegetable oil
2 large eggs (room temperature)
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 oz red food coloring (liquid or gel)
1 cup buttermilk (room temperature)
Cream Cheese Frosting:
Ingredients:
8 oz cream cheese (softened)
½ cup unsalted butter (softened)
4 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream (optional, for thinning)
Directions:
For the Red Velvet Cake:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Combine dry ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt. Set aside.
Mix wet ingredients: In a large bowl, whisk together the oil, eggs, vinegar, vanilla extract, and food coloring. Mix until the food coloring is fully incorporated.
Alternate dry ingredients and buttermilk: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined (do not overmix).
Bake the cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the Cream Cheese Frosting:
Beat cream cheese and butter: In a large bowl, use an electric mixer to beat the cream cheese and butter until smooth and creamy (about 2-3 minutes).
Add powdered sugar and vanilla: Gradually add the powdered sugar, ½ cup at a time, beating on low speed until incorporated. Add the vanilla extract and beat for another 2-3 minutes until the frosting is fluffy.
Thin the frosting (if needed): If the frosting is too thick, add heavy cream one tablespoon at a time to reach your desired consistency.
Assembling the Cake:
Frost the cake: Once the cakes have cooled, place one layer on a serving plate. Spread a generous amount of cream cheese frosting over the first layer. Top with the second cake layer.
Frost the entire cake: Apply frosting to the top and sides of the cake until fully covered.
Chill and serve: Refrigerate the cake for about 30 minutes to allow the frosting to set. Slice and enjoy!
This Red Velvet Cake with Cream Cheese Frosting is perfect for any occasion, with its rich color and creamy, tangy frosting that balances the subtle cocoa flavor of the cake. Enjoy!