Red Velvet Cake

                   

                    Red Velvet Cake

 classic Red Velvet Cake that’s soft, slightly chocolatey, and perfectly paired with cream cheese frosting ❤️🎂

Ingredients

Dry

• 2½ cups (315 g) all-purpose flour

• 1½ cups (300 g) sugar

• 1 tsp baking soda

• 1 tsp cocoa powder

• ½ tsp salt

Wet

• 1½ cups (360 ml) vegetable oil

• 1 cup (240 ml) buttermilk, room temperature

• 2 large eggs

• 2 tbsp red food coloring (liquid or gel)

• 1 tsp vanilla extract

• 1 tsp white vinegar

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Instructions

1. Preheat oven to 350°F (175°C).
   Grease and flour two 9-inch round cake pans.

2. Mix dry ingredients
   In a bowl, whisk flour, sugar, baking soda, cocoa powder, and salt.

3. Mix wet ingredients
   In a separate bowl, whisk oil, buttermilk, eggs, food coloring, vanilla, and vinegar.

4. Combine
   Gradually add dry ingredients to wet ingredients. Mix just until smooth.

5. Bake
   Divide batter evenly between pans.
   Bake for 25–30 minutes, or until a toothpick comes out clean.

6. Cool
   Let cakes cool in pans for 10 minutes, then transfer to a wire rack.

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Cream Cheese Frosting

• 1 cup (225 g) cream cheese, softened

• ½ cup (115 g) butter, softened

• 4 cups powdered sugar

• 1 tsp vanilla extract

Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until fluffy.

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Tips

• For deeper color without bitterness, use gel food coloring

• Don’t skip the vinegar — it reacts with baking soda for tenderness

• Chill the cake layers before frosting for clean slices