Red Velvet Cake

• 2 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1/2 cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar
• 1-2 tablespoons milk
• 1 teaspoon vanilla extract (for frosting)

Steps

1. 1 Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. 2 In a bowl, sift together flour, cocoa powder, baking soda, and salt.
3. 3 In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in food coloring and vanilla.
4. 4 Gradually add dry ingredients to the wet mixture, alternating with buttermilk, beginning and ending with dry ingredients.
5. 5 Divide batter evenly between prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
6. 6 Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
7. 7 For frosting, beat butter until creamy. Gradually add powdered sugar, milk, and vanilla. Beat until smooth.
8. 8 Frost cooled cakes and enjoy!

Nutrition

Tips

• Use room temperature ingredients for a smoother batter.
• If you prefer a less intense red color, use less food coloring.
• For extra richness, use cream cheese frosting instead.
• Ensure the toothpick comes out clean to confirm the cake is done.
• Store leftover cake in an airtight container for up to 3 days.

Storage

Store in an airtight container in the fridge for up to 3 days. Freeze wrapped well for up to 2 months. Thaw at room temperature and enjoy!

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with a scoop of vanilla ice cream.
• Enjoy with a hot cup of coffee or tea.
• Add fresh berries for a burst of flavor.

FAQ