Easy Red Velvet Cake
A delectable and easy-to-make red velvet cake.
Equipment
- hand mixer
Ingredients
Cake
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. Kosher salt
- 2 tbsp. unsweetened cocoa powder
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 eggs large
- 1 cup buttermilk
- 1 tbsp. vanilla extract
- 1 tbsp. red food coloring
- 1/2 cup brewed coffee
- 1 tsp. vinegar
Frosting
- 32 oz. cream cheese, at room temperature 3, 8 oz. blocks
- 12 tbsp. butter, at room temperature
- 1 1/2 tsp. vanilla extract
- 3 cups powdered sugar
Instructions
Cake
- Preheat oven to 325˚F/163˚C.
- Line 2, 9" round cake pans with parchment paper.
- In a medium bowl whisk together flour, baking soda, baking powder, salt, and cocoa powder.
- In a large bowl, combine sugar and oil. Beat with a hand mixer on medium-low speed until combined.
- Beat in eggs one at a time into the sugar and oil mixture. Followed with the buttermilk, vanilla, and red food coloring. Stir in the coffee and vinegar.
- Add the wet ingredients to the dry and mix well to combine.
- Divide the batter equally between the two prepared cake pans.
- Bake at 325˚F/163˚C for 30-40 minutes or until a toothpick inserted into the cake comes out with a few moist crumbs.
- Cool pans on a rack for 15 minutes before inverting and removing pans. Remove parchment.
- Cool completely before frosting.
Frosting
- In a large bowl combine the cream cheese, butter, and vanilla.
- Beat with a hand mixer on medium speed until smooth.
- Add the powdered sugar 1 cup at a time and beat on low until well combined.
Nutrition
Calories: 701kcalCarbohydrates: 88gProtein: 16gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 11gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 70mgSodium: 975mgPotassium: 320mgFiber: 1gSugar: 68gVitamin A: 482IUCalcium: 328mgIron: 2mg
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