Red Velvet Cake

Red velvet cake is a classic dessert known for its striking red color and rich cocoa flavor. This recipe will guide you through making a moist and decadent red velvet cake that is perfect for any special occasion.

Red Velvet Cake

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • Cream cheese frosting (store-bought or homemade) for topping

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
  3. In another bowl, mix the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until smooth.
  5. Divide the batter evenly between the prepared cake pans.
  6. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  8. Once cooled, frost the top of one cake layer, place the second layer on top, and frost the top and sides of the cake with cream cheese frosting.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
30 minutes
Total time:
50 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
3g
Fat
18g

Supplies

2 9-inch round cake pans Mixing bowls Whisk or electric mixer Cake stand or serving plate

Tools

Oven Cake tester or toothpick Wire rack Measuring cups and spoons

Serving suggestions

Serve the red velvet cake with a glass of cold milk or a scoop of vanilla ice cream for a delightful treat.

Tips & tricks

For a deeper red color, use gel food coloring instead of liquid food coloring.

Cost

$15