Ingredients
Scale
- 2 ½ cups all-purpose flour (sifted)
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups granulated sugar
- 1 cup vegetable oil (or melted butter for a richer flavor)
- 2 large eggs (room temperature)
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- 2 teaspoons vanilla extract
- 1 tablespoon white vinegar
- 2 tablespoons red food coloring (liquid or gel)
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 ½ cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
- Sift together the flour, cocoa powder, baking soda, and salt in a large bowl.
- In another large bowl, whisk together sugar, oil, eggs, vanilla extract, buttermilk, and red food coloring until smooth.
- Add vinegar to the wet mixture and stir well, then fold in the dry ingredients until just combined.
- Divide batter between prepared pans and bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Beat softened cream cheese and butter until creamy, then gradually add powdered sugar, vanilla, and salt until smooth.
- Once cakes are cool, assemble with frosting between layers and frost the top and sides.
Notes
Use natural cocoa powder for authentic flavor. Refrigerate the frosted cake in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: red velvet cake, cream cheese frosting, dessert