For the cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1 1/2 cups vegetable oil or canola oil
- 1 cup buttermilk, room temperature
- 2 tablespoons red food coloring (adjust to your desired shade)
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
For the cream cheese frosting:
- 16 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a large mixing bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. Mix well.
- Mix wet ingredients: In another bowl, beat the eggs, then add the oil, buttermilk, red food coloring, vinegar, and vanilla extract. Mix until well combined.
- Combine wet and dry mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth.
- Bake: Divide the batter equally between the prepared cake pans. Bake in the preheated oven for approximately 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Cool: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer them to a wire rack to cool completely before frosting.
- Prepare the frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the sifted powdered sugar and vanilla extract, beating until the frosting is fluffy and well combined.
- Assemble the cake: Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of frosting over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Decorate (optional): You can decorate the cake with cake crumbs, red velvet cake crumbs, or chocolate shavings for an extra touch.
- Chill and serve: For the best taste and texture, refrigerate the cake for about 30 minutes before serving. Enjoy your homemade red velvet cake!
This recipe yields a moist, flavorful cake with a rich cream cheese frosting—perfect for special occasions or as a delightful treat.