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Ina Garten Red Velvet Cake with Cream Cheese Frosting

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This classic red velvet cake features two layers of soft, moist crimson cake with a hint of cocoa, paired with a tangy-sweet cream cheese frosting — elegant, easy, and always a hit.

Ingredients

Scale

Cake:

  • 2½ cups all-purpose flour

  • 2 tbsp cocoa powder

  • 1 tsp salt

  • 1½ cups sugar

  • 1 cup vegetable oil

  • 2 eggs

  • 1 cup buttermilk

  • 1 oz red gel food coloring

  • 1 tsp vanilla

  • 1 tsp baking soda

  • 1 tsp white vinegar

Frosting:

  • 8 oz cream cheese, room temp

  • ½ cup unsalted butter, room temp

  • 3–3½ cups powdered sugar

  • 1½ tsp vanilla extract

  • Pinch of salt

Instructions

  • Preheat oven to 350°F. Grease and line two 9-inch cake pans.

  • Whisk flour, cocoa, and salt. In another bowl, mix sugar, oil, eggs, vanilla, buttermilk, and food coloring.

  • Add dry to wet, mix gently. Stir in baking soda + vinegar mix.

  • Divide batter into pans and bake 30–35 minutes. Cool fully.

  • For frosting, beat cream cheese and butter. Add sugar, vanilla, and salt. Beat until fluffy.

  • Layer and frost cooled cakes. Chill before slicing.

Notes

Store in fridge up to 5 days. Bring to room temperature before serving.

Find it online: https://thefoodaunt.com/ina-garten-red-velvet-cake-with-cream-cheese-frosting/