Classic Red Velvet Cake
A striking red velvet cake with a tender, slightly cocoa-flavored crumb and tangy cream cheese frosting. The dramatic red color and velvety texture make this a showstopping dessert for Valentine's Day, Christmas, or any special occasion.
Ingredients
- 13 cups all-purpose flour
- 21 1/2 cups granulated sugar
- 31/2 cup unsweetened cocoa powder
- 41 1/2 teaspoons baking soda
- 51 teaspoon salt
- 61 cup vegetable oil
- 71 cup buttermilk
- 84 large eggs
- 92 oz red food coloring
- 102 teaspoons vanilla extract
- 111 teaspoon white vinegar
- 12For the frosting: 16 oz cream cheese, softened
- 131 cup unsalted butter, softened
- 144 cups powdered sugar
- 152 teaspoons vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
Sift together the flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
In a separate bowl, whisk the oil, buttermilk, eggs, food coloring, vanilla, and vinegar.
Combine the wet and dry ingredients, mixing until smooth.
Divide the batter among the three prepared pans.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For the frosting, beat the cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar and vanilla, beating until light and fluffy.
Frost between each layer and the outside of the cake. Chill before serving for best results.