This classic red velvet cake is soft, moist, and rich in flavor, paired with a smooth cream cheese frosting. Perfect for any celebration, it’s a delicious balance of cocoa, vanilla, and a hint of tanginess!

Ingredients

For the Cake:

2 ½ cups (310g) all-purpose flour

1 ½ cups (300g) granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cocoa powder

1 cup (240ml) buttermilk

1 ½ cups (360ml) vegetable oil

2 large eggs

2 tablespoons (30ml) red food coloring

1 teaspoon vanilla extract

1 teaspoon white vinegar

For the Cream Cheese Frosting:

8 oz (225g) cream cheese, softened

½ cup (115g) unsalted butter, softened

4 cups (480g) powdered sugar

2 teaspoons vanilla extract

Instructions

Making the Cake:

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans.

2. Prepare Dry Ingredients: In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

3. Mix Wet Ingredients: In a large mixing bowl, whisk together buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and vinegar until well combined.

4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients while mixing on low speed. Stir until just combined; do not overmix.

5. Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Making the Cream Cheese Frosting:

1. Beat the Butter and Cream Cheese: In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy.

2. Add Sugar and Vanilla: Gradually add powdered sugar and vanilla extract, beating until light and fluffy.

Assembling the Cake:

1. Layer the Cake: Place one cake layer on a serving plate. Spread a generous amount of frosting on top.

2. Add the Second Layer: Place the second cake layer on top and frost the entire cake, covering the top and sides evenly.

3. Decorate: Optionally, garnish with cake crumbs, sprinkles, or shaved chocolate.

Serving and Storage:

Serve at room temperature for the best texture and flavor.

Store leftover cake in an airtight container in the refrigerator for up to 5 days.

This recipe creates a moist, flavorful red velvet cake with a silky smooth cream cheese frosting.