Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon vanilla extract
1 teaspoon white vinegar
For the Frosting:
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)
Directions:
Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder. In a separate bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans for 10 minutes, then remove from pans and cool completely on a wire rack.
Make the Frosting: In a large bowl, beat the softened butter and cream cheese until light and fluffy. Gradually add the powdered sugar, beating until smooth. Stir in vanilla extract. If using, fold in the chopped pecans.
Assemble the Cake: Place one cake layer on a serving plate and spread a layer of frosting on top. Place the second cake layer on top and frost the top and sides of the cake. Decorate as desired.
Serve: Slice and enjoy the rich, moist, and perfectly southern Red Velvet Cake!
Prep Time: 20 mins | Cooking Time: 25-30 mins | Total Time: 1 hr 10 mins
Kcal: 550 | Servings: 12
