Description
Delight in the rich, moist layers of this classic Southern Red Velvet Cake topped with a luscious cream cheese frosting. Perfect for celebrations or a sweet treat anytime!
Ingredients
Scale
For the cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1/2 teaspoon salt
- 1 cup buttermilk (room temperature)
- 1 1/2 cups vegetable oil
- 2 large eggs (room temperature)
- 1 tablespoon white vinegar
- 2 teaspoons vanilla extract
- 2 tablespoons red food coloring
For the cream cheese frosting:
- 1/2 cup unsalted butter (softened)
- 8 oz cream cheese (softened)
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a medium bowl, whisk together the flour, sugar, baking soda, cocoa powder, and salt.
- Combine wet ingredients: In a large bowl, whisk the buttermilk, oil, eggs, vinegar, vanilla, and red food coloring until well combined. Gradually add the dry ingredients and mix until smooth.
- Bake the cakes: Divide the batter between pans, bake for 28–32 minutes. Cool in pans, then on wire racks.
- Make frosting: Beat butter and cream cheese until smooth. Gradually add powdered sugar, vanilla, and salt, beat until fluffy.
- Frost the cakes: Frost the cooled cakes and decorate as desired.
Notes
- For a more intense red color, you can add up to 1 additional tablespoon of food coloring.
- The cake layers can be made a day ahead and wrapped tightly for easy assembly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 39g
- Sodium: 280mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
