Preparation Time: 20 minutes Baking Time: 30-35 minutes Total Time: 1 hour
2½ cups all-purpose flour 1½ cups granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cocoa powder 1 teaspoon salt 2 large eggs
1½ cups vegetable oil 1 cup buttermilk (room temperature) 2 tablespoons red food coloring 1 teaspoon vanilla extract 1 teaspoon white vinegar
16 ounces cream cheese (softened) ½ cup unsalted butter (softened) 4 cups confectioners' sugar 1 teaspoon vanilla extract
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a medium bowl, sift together the flour, sugar, baking powder, baking soda, cocoa powder, and salt. Set aside.
Beat the eggs until well combined. Add the vegetable oil, buttermilk, red food coloring, vanilla extract, and white vinegar. Mix until the mixture is smooth and evenly colored. Now, Gradually add the dry ingredient
Divide the batter and Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes.
Beat the softened cream cheese and butter together until creamy and smooth. Add Vanilla and Sugar: Mix in the vanilla extract.
Gradually add the confectioners' sugar, one cup at a time, beating well after each addition. Continue mixing until the frosting is smooth and has reached your desired consistency.
Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting evenly over the top. Gently place the second cake layer on top of the frosted layer.
Using an offset spatula, frost the top and sides of the cake with the remaining cream cheese frosting. Create a smooth and even layer. You can decorate the cake as desired.
For the best flavor, refrigerate the cake for at least an hour before serving. Slice and enjoy your delicious homemade Red Velvet Cake!