Red Velvet Cake

A classic Red Velvet Cake with a moist, velvety texture and topped with creamy, tangy cream cheese frosting. Perfect for special occasions or whenever you’re craving a delicious treat!

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ cups sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp cocoa powder
• 1 ½ cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

Step-by-Step Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
3. In another bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Divide the batter evenly between the two prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
7. While the cakes are cooling, prepare the cream cheese frosting. Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy and fluffy.
8. Once the cakes are fully cooled, spread a layer of frosting on top of one cake layer, then place the second layer on top and frost the entire cake.
9. Crumble a small piece of the cake to sprinkle over the top for decoration. Slice and enjoy!

Additional Tips:

• Serve with a drizzle of chocolate sauce or fresh berries for an extra special touch.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

FAQs About Red Velvet Cake:

1. What makes Red Velvet Cake different from regular chocolate cake?
   Red Velvet Cake has a distinct red color and a unique flavor, which comes from the combination of cocoa powder and vinegar, along with the buttermilk that gives it a tangy taste.
2. Can I use a different type of frosting?
   Yes, while cream cheese frosting is traditional, you can use buttercream, whipped cream, or any frosting of your choice.
3. How do I store leftover Red Velvet Cake?
   Store leftover cake in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage.
4. Is there a substitute for buttermilk?
   Yes, you can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice and letting it sit for 5-10 minutes.
5. Can I make Red Velvet Cupcakes instead of a cake?
   Absolutely! Use the same batter and fill cupcake liners about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.

Nutritional Information (per slice):

• Calories: 350
• Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 60mg
• Sodium: 300mg
• Carbohydrates: 44g
• Fiber: 1g
• Sugar: 30g
• Protein: 4g

This Red Velvet Cake is a delightful treat for any occasion. Its vibrant color and rich flavor make it a favorite among many. Try this recipe for your next gathering and impress your friends and family! Enjoy every delicious slice!