Red Velvet Cake


– 2 Use 2 1/2 cups of all-purpose flour.
– 1 1/2 cups granulated sugar
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 2 tablespoons unsweetened cocoa powder
– 1 1/2 cups vegetable oil
– 1 cup buttermilk, room temperature
– 2 large eggs, room temperature
– 2 tablespoons red food coloring
– 1 teaspoon vanilla extract
– 1 teaspoon white vinegar
– Cream cheese frosting (store-bought or homemade)


1: Preheat the oven to 350°F (175°C) and thoroughly grease and flour two 9-inch round cake pans.
2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In a separate bowl, combine vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Mix well.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Divide the batter evenly between the prepared cake pans.
6. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
8. Once the cakes are completely cooled, frost with cream cheese frosting between the layers and on top.

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