For the Red Velvet Cake:
- Preheat Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine Dry Ingredients:
- In a large bowl, sift together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
- Mix Wet Ingredients:
- In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar.
- Combine Wet and Dry Ingredients:
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix.
- Divide and Bake:
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
For the Cream Cheese Frosting:
- Beat Cream Cheese and Butter:
- In a large bowl, beat together the softened cream cheese and butter until smooth.
- Add Powdered Sugar and Vanilla:
- Gradually add the powdered sugar, one cup at a time, beating well after each addition. Stir in the vanilla extract and continue to beat until the frosting is smooth and creamy.
Assemble the Cake:
- Frost the Cake:
- Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of one cake layer. Place the second layer on top and frost the entire cake with the remaining cream cheese frosting.
- Decorate (Optional):
- Decorate the cake with red velvet crumbs, chocolate shavings, or other decorations of your choice.
- Chill (Optional):
- For a firmer frosting, you can chill the cake in the refrigerator for a couple of hours before serving.
- Slice and Serve:
- Slice and serve your delicious homemade Red Velvet Cake!
This Red Velvet Cake is moist, velvety, and topped with a creamy layer of cream cheese frosting. It’s a classic dessert that’s sure to impress. Enjoy!