Description
A red velvet cake that is so simple to whip up and bake, yet, looks festive, and is very moist and full of that yummy red velvet flavor, I guarantee you won’t have even a slice left over.
Ingredients
For the cake:
- 2–1/2 cups all-purpose flour
- 1–1/2 cups sugar
- 1 tablespoon natural cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 eggs, room temperature
- 1 cup buttermilk
- 1–1/2 cups canola oil
- 2 tablespoon red food coloring
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
For the cream cheese frosting:
- 3 ounces cream cheese (softened)
- 1/2 cup (1 stick) butter (softened)
- 1 pound (box) powdered sugar
- 1 tsp vanilla
Instructions
Prepare the cake:
Preheat oven to 350 degrees. Butter and flour a bundt cake pan.
In a large bowl, sift together the flour, sugar, cocoa, baking soda, and salt. In a medium bowl, whisk the eggs buttermilk, oil, food coloring, vinegar, and vanilla.
Using a stand mixer fitted with the paddle attachment, add the flour mixture to the bowl. With the mixer on low speed, slowly pour the egg mixture into the flour mixture and beat until the batter becomes smooth and ribbon-like, scraping the bowl as needed.
Scrape the batter into the bundt pan and smooth on top. Bake for 35 to 40 minutes, until the sides pull away from the pan and a toothpick stuck into the center of the cake comes out clean.
Allow the cake to cool in the pan on a wire rack for about 10 minutes. Invert the cakes onto the rack to let completely cool before frosting.
Prepare the frosting:
In a mixing bowl, combine the cream cheese and butter, beat until creamy. Add the pwder sugar and vanilla, mix until smooth. Spread over the cooled cake.
Frost cake and enjoy!
Notes
The equipment section above contains affiliate links to products I use and love!
To make ahead, bake cake as directed but do not frost. Cover the cake tightly with plastic wrap, and refrigerate for up to 24 hours, or freeze for up to 2 weeks. If frozen, thaw cake before frosting.
