American 32 min

Red Velvet Cake

Name: Red Velvet Cake
Total time: 32 min
Yield: 2 servings
Cuisine: American
Ingredients: 2½ cups all-purpose flour; 2 tablespoons Dutch-process cocoa powder; 1 teaspoon baking soda; 1 teaspoon salt; 1½ cups granulated sugar; 1 cup vegetable oil; 2 large eggs; 1 cup buttermilk; 2 tablespoons red food coloring; 1 teaspoon white vinegar; 1 teaspoon pure vanilla extract; 16 oz cream cheese, room temperature; 1 cup unsalted butter, room temperature; 4 cups powdered sugar; 1 teaspoon vanilla extract

baking

Ingredientsfor 2

610

Cal

Protein

74g

Carbs

34g

Fat

12½ cups all-purpose flour
22 tablespoons Dutch-process cocoa powder
31 teaspoon baking soda
41 teaspoon salt
51½ cups granulated sugar
61 cup vegetable oil
72 large eggs
81 cup buttermilk
92 tablespoons red food coloring
101 teaspoon white vinegar
111 teaspoon pure vanilla extract
1216 oz cream cheese, room temperature
131 cup unsalted butter, room temperature
144 cups powdered sugar
151 teaspoon vanilla extract

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Instructions

1
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
2
In a large bowl, whisk together 2½ cups all-purpose flour, 2 tablespoons Dutch-process cocoa powder, 1 teaspoon baking soda, and 1 teaspoon salt until well combined.
3
In another bowl, whisk together 1½ cups granulated sugar and 1 cup vegetable oil until smooth. Add 2 large eggs, one at a time, mixing well after each addition.
4
In a separate cup, mix together 1 cup buttermilk, 2 tablespoons red food coloring, 1 teaspoon white vinegar, and 1 teaspoon pure vanilla extract. Alternately add the flour mixture and buttermilk mixture to the oil mixture, beginning and ending with flour. Mix just until combined.
5
Pour the batter evenly into the prepared pans. Bake for 28–32 minutes until a toothpick inserted in the center comes out with a few moist crumbs, the edges pull away from the pan, and the tops spring back when pressed.
6
Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
7
For the frosting, beat 16 oz cream cheese and 1 cup unsalted butter on high speed until smooth and fluffy, about 3 minutes. Gradually add 4 cups powdered sugar, 1 cup at a time, and beat until silky. Mix in 1 teaspoon vanilla extract. Frost the top of one layer, stack the second layer on top, and frost the sides and top of the assembled cake. Refrigerate for 30 minutes before slicing.