Basic Red Velvet Cake

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Red velvet is a very popular cake flavor, however, there’s so many recipes out there claiming to be the best that it’s easy to get confused… but let me share a secret with you: they’re all very, very similar. They all have buttermilk, vinegar, red food coloring, and a ┬áhint of cocoa. So, here’s a recipe for basic red velvet cake… it’s delicious and guaranteed to please all of the red velvet cake fans you know! ­čÖé

For the cake:

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 tsp. baking soda
  • 1+ tsp. cocoa powder
  • 1/2 tsp. salt
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk
  • 2 eggs
  • 1 oz. (2 Tbsp.) red food coloring
  • 1 tsp. vinegar
  • 1 tsp. vanilla

Preheat the oven to 350 degrees F. Lightly oil and flour 3 round cake pans. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Beat the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

For the frosting:

  • 3 (8 oz.) pkg. cream cheese
  • 2 sticks butter
  • 4-8 cups powdered sugar (depending on how sweet you like it)
  • 1 tsp. vanilla

Beat all ingredients together until well-combined. Frost cooled cake.