# List of Ingredients:
→ Red Velvet Cake
01 - 2 1/2 cups all-purpose flour
02 - 1 1/2 cups granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon fine salt
05 - 1 teaspoon unsweetened cocoa powder
06 - 1 1/2 cups vegetable oil
07 - 1 cup buttermilk, room temperature
08 - 2 large eggs, room temperature
09 - 2 tablespoons red food coloring
10 - 1 teaspoon distilled white vinegar
11 - 1 teaspoon vanilla extract
→ Cream Cheese Frosting
12 - 8 ounces cream cheese, softened
13 - 1/2 cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - Pinch of fine salt
# Step-by-Step Directions:
01 - Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans and line the bottoms with parchment for easy removal.
02 - Whisk together the flour, granulated sugar, baking soda, salt and cocoa powder in a medium bowl until evenly distributed.
03 - In a large bowl, whisk the vegetable oil, buttermilk, eggs, red food coloring, distilled white vinegar and vanilla until homogeneous.
04 - Add the dry mixture to the wet mixture in two additions, stirring gently until just combined; avoid overmixing to keep the crumb tender.
05 - Divide the batter evenly between the prepared pans and smooth the tops. Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
06 - Let the cakes cool in the pans for 10 minutes, then invert onto a wire rack and cool completely before frosting.
07 - Beat the softened cream cheese and butter on medium speed until light and fluffy, about 2 to 3 minutes. Gradually add the sifted powdered sugar, then vanilla and a pinch of salt, beating until smooth and spreadable.
08 - Place one cake layer on a serving plate, spread an even layer of frosting, top with the second layer and finish by frosting the top and sides with the remaining frosting.
09 - Optionally garnish with red or gold sprinkles or cake crumbs. Cover and refrigerate if not serving within a few hours; bring to room temperature before slicing.
