red velvet cake

Ingredients

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups granulated sugar
• 1 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 tablespoons red food coloring
• 1 cup buttermilk
• 1 teaspoon white vinegar
• Cream Cheese Frosting:
• 8 ounces cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 3-4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, baking soda, and salt.
3. In a separate bowl, beat together sugar, oil, eggs, and vanilla.
4. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
5. In a small bowl, whisk together buttermilk and white vinegar. Let stand for 5 minutes.
6. Add the buttermilk mixture to the cake batter and mix until smooth.
7. Divide the batter evenly between the prepared cake pans.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
10. Make the frosting: In a large bowl, beat together cream cheese and butter until smooth.
11. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla extract.
12. Frost the cooled cakes.

Notes

• For a more intense red color, add a few drops of red food coloring to the buttermilk mixture.
• Don't overmix the batter, as this can result in a tough cake.
• Wrap cooled cakes tightly in plastic wrap and freeze for up to 2 months. Thaw completely before frosting.
• Use a serrated knife to slice the cake for a cleaner cut.