Super easy to make Red Velvet Cake is similar to the original recipe that started it all. Made entirely from scratch with a few tips and tricks, this is one cake that takes center stage of all cakes, you know. Softer than most cakes with a mouth-watering velvet-like texture in each bite.

This red velvet cake is rich as the traditional chocolate cake because of the addition of buttermilk and vinegar, which cut into the richness of the cocoa. However, all of that depends on the quality and selection of the ingredients.

When cutting this cake after you have baked it, use a long sharp knife. You can serve it at room temperature o when warm but not straight from the oven.

Ingredients;

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

Cream Cheese Frosting:

  • 1 pound ream cheese, softened
  • 4 cups sifted confectioners’ sugar
  • 2 sticks unsalted butter
  • 1 tbsp vanilla extract

Instructions;

  1. Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
  2. 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.
  3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  4. 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.
  5. 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.