Red Velvet Cake
A delicious and vibrant cake perfect for special occasions, topped with creamy cream cheese frosting.
Ingredients
For the Cake
- 125 g unsalted butter, softened
- 100 ml vegetable oil
- 250 g granulated sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 140 g buttermilk
- 230 g plain flour
- 20 g cocoa powder
- 1 teaspoon baking soda
- 2 teaspoons white vinegar
- Red gel food coloring to achieve that beautiful red color
For the Cream Cheese Frosting
- 200 g unsalted butter, softened
- 200 g icing sugar, sieved
- 2 teaspoons vanilla extract
- 400 g full-fat cream cheese
Instructions
Making the Cake
- Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
- In a bowl, mix the softened butter, vegetable oil, and granulated sugar until fluffy.
- Add the vanilla extract and eggs one at a time, mixing well.
- In another bowl, combine buttermilk, flour, cocoa powder, baking soda, and vinegar. Gradually add this mixture to the wet ingredients.
- Lastly, stir in red gel food coloring until you achieve the desired hue.
- Pour the batter into the prepared pans and bake for 25-30 minutes. Let cool before removing from pans.
Making the Cream Cheese Frosting
- In a bowl, beat the softened butter and icing sugar until smooth.
- Add vanilla extract and cream cheese, mixing until creamy and fluffy.
Assembling
- Place one cake layer on a serving plate. Spread the frosting on top.
- Add the second layer and frost the top and sides of the cake.
Notes
Serve chilled or at room temperature. Store leftovers in an airtight container in the refrigerator for up to a week.