- Preparing the Pan & Oven
Preheat the oven to 180°C. Grease and line two round cake pans with parchment paper. This ensures even layers and easy removal.
- Mixing the Wet Ingredients
Whisk together oil, eggs, buttermilk, vanilla, and red food coloring until smooth and vibrant. The mixture should be evenly colored with no streaks.
- Mixing the Dry Ingredients In
another bowl, whisk flour, sugar, cocoa powder, and salt. The small amount of cocoa adds depth without overpowering the red color.
- Combining Wet & Dry Mixtures
Pour the wet mixture into the dry ingredients and fold gently until just combined. Avoid overmixing to maintain a tender crumb.
- Activating the Leavening
Mix baking soda and vinegar in a small bowl-it will fizz immediately. Quickly fold this into the batter. This reaction helps the cake rise and creates its velvety texture.
- Pouring & Baking
Divide the batter evenly between the two pans. Smooth the tops and bake for 25-30 minutes until the cakes spring back when touched.
- Cooling the Layers
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
- Making the Cream Cheese Frosting
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, mixing until creamy, fluffy, and spreadable.
- Frosting the Cake
Place one cake layer on a board, spread frosting evenly, then top with the second layer. Frost the top and sides generously, smoothing or swirling as desired.
- Calories:1200 kcal%60%
- Protein:11.7 g%23%
- Carbohydrates:59.7 g%19%
- Fat:165.0 g%99%
- Sugar:40.6 g%40%
- Salt:1.3 g%19%
- Energy:5021 kJ%83%
Red Velvet Cake is a luxurious, velvety-textured cake with a subtle cocoa flavor, a tender crumb, and its signature deep red color. The slight tang from buttermilk and vinegar enhances the richness, while the smooth cream cheese frosting adds a cool, creamy contrast. This cake is visually stunning and perfect for celebrations, holidays, or special occasions.
