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From-Scratch Red Velvet Cake That’s Smooth and Tender

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A soft, cocoa-kissed red velvet cake with a tender crumb and tangy cream cheese frosting. Easy to make and perfect for celebrations.

Ingredients

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For the Cake

  • 2½ cups all-purpose flour

  • 2 tbsp natural cocoa powder

  • 1 tsp baking soda

  • ½ tsp salt

  • ½ cup unsalted butter, softened

  • 1¾ cups granulated sugar

  • ½ cup vegetable oil

  • 2 large eggs

  • 2 tsp vanilla extract

  • 1 tbsp red food coloring (gel or liquid)

  • 1 cup buttermilk

  • 1 tsp white vinegar

For the Frosting

  • 8 oz cream cheese

  • ½ cup unsalted butter

  • 1 tsp vanilla extract

  • 3½ to 4 cups powdered sugar

Instructions

  • Preheat oven to 350°F. Grease and line two 8-inch cake pans.

  • Whisk dry ingredients: flour, cocoa, baking soda, salt.

  • Cream butter and sugar. Add oil, eggs, vanilla, and food coloring.

  • Add half the dry mix, then buttermilk and vinegar. Finish with remaining dry mix. Mix just until smooth.

  • Divide into pans. Bake 28–32 mins. Cool completely.

  • Beat cream cheese and butter. Add vanilla. Gradually beat in powdered sugar until fluffy.

  • Frost cooled layers and decorate as desired.

Notes

Store frosted cake in the fridge. Bring to room temp before serving. Can be made into cupcakes (bake 17–19 minutes).

Find it online: https://thefoodaunt.com/from-scratch-red-velvet-cake-thats-smooth-and-tender/