Ingredients
- Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon fine salt
- 2 tablespoons unsweetened cocoa powder
- Wet Ingredients:
- 1 cup vegetable oil
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 1 tablespoon white vinegar
- 2 teaspoons vanilla extract
- 1 tablespoon red food coloring gel (or more for deeper color)
- Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3–3½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prep: Preheat oven to 350°F (180°C). Grease and line two 8-inch round cake pans with parchment. Set aside.
- Make the batter: In a large bowl, whisk flour, sugar, baking soda, salt, and cocoa powder. In a separate bowl, whisk oil, eggs, buttermilk, vinegar, vanilla, and food coloring. Pour wet ingredients into dry and stir until smooth. Do not overmix.
- Bake: Divide batter between the prepared pans. Bake for 25–30 minutes or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: Beat cream cheese and butter until creamy. Add powdered sugar gradually, then mix in vanilla and a pinch of salt. If frosting is too soft, chill for 10 minutes.
- Assemble: Level cooled cake layers if needed. Add frosting between layers, then crumb coat the entire cake. Chill 10–15 minutes, then apply final thick layer of frosting. Decorate as desired with sprinkles or red velvet crumbs.
Notes
Use gel food coloring for vibrant color without thinning the batter. Don’t skip vinegar—it reacts with the cocoa and buttermilk to create the velvet texture. Chill the cake before slicing for cleaner cuts. For cupcakes, reduce baking time to 18–20 minutes. Cake layers can be frozen unfrosted for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert / Cake
- Method: Baking
- Cuisine: American