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Red Velvet Cake

A moist and decadent red velvet cake with a rich and velvety texture complemented by creamy frosting, perfect for celebrations or cozy afternoon treats.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake
  • 2.5 cups all-purpose flour Use high-quality, fresh flour for best results.
  • 1.5 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 teaspoon cocoa powder Use high-quality cocoa powder for richer flavor.
  • 1.5 cups vegetable oil Can be substituted with coconut oil.
  • 1 cup buttermilk, at room temperature Can substitute with milk and vinegar or lemon juice.
  • 2 large eggs, at room temperature Ensure they are at room temperature for better emulsification.
  • 2 tablespoons red food coloring
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract
For the frosting
  • 16 ounces cream cheese, room temperature
  • 0.5 cup butter, room temperature
  • 4 cups powdered sugar Mix gradually to prevent a cloud of sugar.
  • 2 teaspoons vanilla extract For enhanced flavor, consider vanilla bean paste.
  • to taste Crushed pecans For garnish.

Method
 

Preparation
  1. Preheat your oven to 350ºF.
  2. In a large bowl, sift together the flour, sugar, cocoa powder, salt, and baking soda until well combined.
  3. In a separate bowl, whisk together the buttermilk and oil until smooth.
  4. Add the eggs one at a time, blending well after each addition.
  5. Mix in the red food coloring, vinegar, and vanilla extract until thoroughly combined.
  6. Gradually mix the dry ingredients into the wet mixture, stirring until a batter forms.
  7. Lightly grease two 8-inch round baking tins and line the bottoms with parchment paper.
  8. Divide the batter evenly between the prepared tins.
Baking
  1. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Frosting and Assembly
  1. While the cakes cool, prepare the frosting by whisking together the butter and cream cheese until smooth.
  2. Gradually mix in the powdered sugar, one cup at a time.
  3. Once the cakes are completely cool, frost generously between layers and around the sides.
  4. Garnish with crushed pecans.

Notes

Store any leftover cake in an airtight container in the refrigerator for about five days. For longer storage, freeze individual slices for up to three months.