Moist Red Velvet Cake
A moist and classic red velvet cake with a tangy cream cheese frosting. Perfect for any celebration.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 cup cocoa powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups sugar
- 2 large eggs room temperature
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 oz red food coloring
Cream Cheese Frosting
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together flour, baking powder, baking soda, cocoa powder, and salt.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and red food coloring.
- Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Stir in the vinegar last.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Frosting
- In a large bowl, beat together cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.
- Place one cake layer on a serving plate. Spread with frosting, then top with the second layer. Frost the top and sides of the cake.
Serving
- Slice and serve the cake. Enjoy with your favorite beverage for a delightful experience.
Storage
- Store the cake in an airtight container in the refrigerator for up to one week. Bring to room temperature before serving.
Notes
Pro Tips: Ensure ingredients are at room temperature for even mixing. Ingredient Substitutions: Use gel food coloring for more vibrant color. How to Serve: Pair with milk or coffee. Storage & Freshness: Store in an airtight container in the fridge. Make-Ahead Tips: Bake the cake layers ahead and freeze for up to a month.