Red Velvet Cake
A vibrant and flavorful cake perfect for special occasions, topped with cream cheese frosting.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring Use high-quality for the best color.
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon white vinegar
Frosting Ingredients
- 8 oz cream cheese, softened Beat until smooth.
- 1 cup powdered sugar Beat with cream cheese until smooth.
- 0.5 cup cream cheese frosting For topping the cake.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, mix the flour, sugar, baking soda, and salt.
- In another bowl, combine the oil, buttermilk, eggs, food coloring, and vanilla.
- Gradually mix the wet ingredients into the dry ingredients until well combined.
- Pour half of the batter into the bundt pan.
Filling and Baking
- In a separate bowl, mix the cream cheese and powdered sugar until smooth.
- Spoon the cream cheese mixture over the batter in the pan, then add the remaining batter on top.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes before turning it out onto a wire rack.
Serving
- Once cooled, top with cream cheese frosting and serve.
Notes
Store any leftover Red Velvet Cake in an airtight container at room temperature for up to two days. For longer storage, refrigerate for up to a week or freeze for up to three months.