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- 2 \u00bd cups all-purpose flour<\/li>\n\n\n\n
- 2 tablespoons unsweetened cocoa powder<\/li>\n\n\n\n
- 1 teaspoon baking soda<\/li>\n\n\n\n
- \u00bd teaspoon salt<\/li>\n\n\n\n
- \u00bd cup unsalted butter, softened<\/li>\n\n\n\n
- \u00bd cup vegetable oil<\/li>\n\n\n\n
- 1 \u00bd cups granulated sugar<\/li>\n\n\n\n
- 2 large eggs<\/li>\n\n\n\n
- 1 tablespoon vanilla extract<\/li>\n\n\n\n
- 1 tablespoon white vinegar<\/li>\n\n\n\n
- 1 cup buttermilk<\/li>\n\n\n\n
- 1 tablespoon red gel food coloring (or more for deeper color)<\/li>\n<\/ul>\n\n\n\n
Cream Cheese Frosting Ingredients<\/h2>\n\n\n\n
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- 8 oz cream cheese, softened<\/li>\n\n\n\n
- \u00bd cup unsalted butter, softened<\/li>\n\n\n\n
- 3 \u00bd cups powdered sugar<\/li>\n\n\n\n
- 2 teaspoons vanilla extract<\/li>\n\n\n\n
- Pinch of salt<\/li>\n\n\n\n
- 1\u20132 tablespoons heavy cream or milk (optional, for thinning)<\/li>\n<\/ul>\n\n\n\n
Instructions<\/h2>\n\n\n\n
Preheat your oven to 350\u00b0F (177\u00b0C). Grease and flour two 9-inch round cake pans or line with parchment paper. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.<\/p>\n\n\n\n
In a large mixing bowl, cream the softened butter, oil, and sugar until light and fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract, vinegar, and red food coloring.<\/p>\n\n\n\n
Add the dry ingredients in three parts, alternating with buttermilk, beginning and ending with the dry ingredients. Mix just until combined\u2014do not overmix. Divide the batter evenly between the prepared pans.<\/p>\n\n\n\n
Bake for 28\u201332 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.<\/p>\n\n\n\n
For the frosting, beat cream cheese and butter together until smooth. Gradually add powdered sugar, vanilla, and a pinch of salt. Beat until fluffy, adding a splash of cream if needed to loosen the texture. Once cakes are cool, frost the top of one layer, place the second layer on top, and frost the top and sides evenly.<\/p>\n\n\n\n
Tips for the Perfect Red Velvet<\/h2>\n\n\n\n
Use gel food coloring for the most vibrant color without thinning your batter. For even layers, weigh your pans before baking. Don\u2019t skip the vinegar\u2014it reacts with the baking soda and gives the cake its light texture.<\/p>\n\n\n\n
If you want to make cupcakes instead, reduce the baking time to 18\u201322 minutes and check with a toothpick. The frosting also pipes beautifully for decorated finishes.<\/p>\n\n\n\n
Final Thoughts<\/h2>\n\n\n\n
This red velvet cake is a timeless dessert that brings elegance and nostalgia to the table. With a light cocoa flavor, soft crumb, and creamy tangy frosting, it\u2019s always a hit\u2014whether it\u2019s your first time baking it or your fiftieth.<\/p>\n\n\n\n
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Stick around\u2014every visit tastes better than the last at The Buttered Bliss.<\/p>\n<\/blockquote>\n\n\n\n
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