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Per serving
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- 1
Make cake batter
Preheat oven to 350°F. Grease two 9-inch round pans. Whisk flour, cocoa, baking soda, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time. In a measuring cup, mix buttermilk, food coloring, vanilla, and vinegar. Alternate adding dry ingredients and buttermilk mixture to butter mixture, beginning and ending with dry.
- 2
Bake
Divide batter between pans. Bake 25-30 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
- 3
Make frosting
Beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Add vanilla.
- 4
Assemble
Place one cake layer on serving plate. Spread with 1 cup frosting. Top with second layer. Frost top and sides with remaining frosting.
- 5
Serve
Refrigerate for 30 minutes to set frosting. Bring to room temperature before serving.
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Red Velvet Cake
Created by: Gather
Ingredients
- 2 1/2 cup all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 2 cup granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 2 tbsp red food coloring
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 16 oz cream cheese, softened
- 1/2 cup butter for frosting
- 4 cup powdered sugar
- 1 tsp vanilla for frosting
Instructions
- Make cake batterPreheat oven to 350°F. Grease two 9-inch round pans. Whisk flour, cocoa, baking soda, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time. In a measuring cup, mix buttermilk, food coloring, vanilla, and vinegar. Alternate adding dry ingredients and buttermilk mixture to butter mixture, beginning and ending with dry.
- BakeDivide batter between pans. Bake 25-30 minutes until a toothpick comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
- Make frostingBeat cream cheese and butter until smooth. Gradually add powdered sugar, beating until fluffy. Add vanilla.
- AssemblePlace one cake layer on serving plate. Spread with 1 cup frosting. Top with second layer. Frost top and sides with remaining frosting.
- ServeRefrigerate for 30 minutes to set frosting. Bring to room temperature before serving.
Notes & Tips
The combination of vinegar and buttermilk reacts with baking soda to create a tender, velvety crumb. Don't skip the cocoa - it enhances the chocolate flavor without making it a chocolate cake!