Red Velvet Cake

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Red Velvet Cake

Ingredients:

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

For the Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions:

1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C).
  • Grease and flour two 9-inch round cake pans or line the bottoms with parchment paper circles.

2. Make the Cake Batter:

  • In a medium bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
  • In a large mixing bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

3. Bake the Cakes:

  • Divide the batter evenly between the prepared cake pans.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.

4. Prepare the Cream Cheese Frosting:

  • In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy.
  • Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition.
  • Add the vanilla extract and a pinch of salt, and beat until the frosting is light and fluffy.

5. Assemble the Cake:

  • Once the cakes are completely cooled, level the tops if necessary.
  • Place one cake layer on a serving plate or cake stand. Spread a thick layer of cream cheese frosting on top.
  • Place the second cake layer on top and spread a thin layer of frosting over the entire cake to create a crumb coat. Chill the cake for about 30 minutes to set the crumb coat.
  • Apply a final layer of frosting, spreading it evenly over the top and sides of the cake.

6. Decorate:

  • If desired, decorate the cake with cake crumbs, sprinkles, or other decorations.

7. Serve:

  • Slice and serve the red velvet cake. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Enjoy this classic, moist, and flavorful red velvet cake with a rich cream cheese frosting!