Description
A moist and tender red velvet buttermilk cake with a hint of cocoa, vibrant red color, and topped with luscious cream cheese frosting. Perfect for special occasions or as a show-stopping dessert.
Ingredients
Scale
- 2 1/2 cups (315g) all-purpose flour
- 1 1/2 cups (300g) granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp unsweetened cocoa powder
- 1 1/2 cups (360ml) vegetable oil
- 2 large eggs
- 1 cup (240ml) buttermilk, at room temperature
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 8 oz (225g) cream cheese, softened (for frosting)
- 1/2 cup (115g) unsalted butter, softened (for frosting)
- 4 cups (480g) powdered sugar (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, and cocoa powder.
- In another bowl, beat together oil, eggs, buttermilk, red food coloring, vanilla, and vinegar until smooth.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Add powdered sugar and vanilla and mix until fluffy.
- Frost the cooled cakes and stack them. Decorate as desired before serving.
Notes
- Do not overmix the batter to keep the cake light and fluffy.
- Chill the cakes before frosting for a cleaner finish.
- Store leftover cake in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 34g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg
Keywords: red velvet cake, buttermilk cake, cream cheese frosting, holiday cake