Red Velvet Cake

Ingredients

Cake

• 2 1/2 cups (310 g) all-purpose flour
• 1 1/2 cups (300 g) sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp unsweetened cocoa powder
• 1 1/2 cups (360 ml) vegetable oil
• 1 cup (240 ml) buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tbsp red food coloring (liquid), or 1–2 tsp gel
• 1 tsp vanilla extract
• 1 tsp white vinegar

Cream cheese frosting

• 16 oz (450 g) cream cheese, softened
• 1/2 cup (115 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar, sifted
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. Prep: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line the bottoms with parchment).
2. Dry ingredients: In a large bowl, whisk flour, sugar, baking soda, salt, and cocoa powder.
3. Wet ingredients: In another bowl, whisk oil, buttermilk, eggs, food coloring, vanilla, and vinegar until smooth and evenly red.
4. Combine: Pour the wet mixture into the dry ingredients. Mix just until combined — a few small lumps are fine. Don't overmix.
5. Bake: Divide batter evenly between the pans. Bake 28–32 minutes, until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then turn out onto a rack to cool completely.
6. Frosting: Beat cream cheese and butter until smooth and fluffy. Add powdered sugar gradually, then vanilla and salt. Beat until creamy. If too soft, chill 15–20 minutes.
7. Assemble: Place one cake layer on a plate. Spread a generous layer of frosting. Top with the second layer and frost the top and sides. Chill briefly before slicing if the kitchen is warm.

Bree's Notes

Red velvet is my celebration cake — the cocoa is quiet, the buttermilk keeps it tender, and the cream cheese frosting is non-negotiable. Gel coloring gives a deeper red with less liquid; liquid coloring works fine too. Cake layers freeze well wrapped tightly — frost when thawed. For cupcakes, bake about 18–20 minutes.