Red Velvet Cake with Cream Cheese Frosting

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon unsweetened cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar
• 16 ounces cream cheese, softened
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Method

1. 1

   Preheat oven to 350°F and grease and flour two 9-inch round cake pans.

2. 2

   Whisk together the flour, sugar, baking soda, salt, and cocoa powder in a large bowl.

3. 3

   In a separate bowl, whisk the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.

4. 4

   Pour the wet ingredients into the dry ingredients and whisk until just combined and no streaks of flour remain.

5. 5

   Divide the batter evenly between the prepared pans and smooth the tops.

6. 6

   Bake until a toothpick inserted in the center comes out clean, 28 to 32 minutes.

   28:00 · Bake cake layers
7. 7

   Cool the cakes in their pans on a wire rack for 10 minutes, then turn out onto the rack to cool completely.

   10:00 · Cool in pans
8. 8

   Beat the cream cheese and butter together in a large bowl until smooth and well combined.

9. 9

   Add the powdered sugar one cup at a time, beating well after each addition, then mix in the vanilla extract until the frosting is smooth.

10. 10

    Place one cake layer on a serving plate and spread a layer of cream cheese frosting evenly over the top.

11. 11

    Set the second cake layer on top and frost the top and sides of the whole cake with the remaining frosting.

12. 12

    Chill the frosted cake for 30 minutes to set the frosting before slicing.

    30:00 · Chill frosted cake