Classic Red Velvet Cake with Cream Cheese Frosting

 Classic Red Velvet Cake with Cream Cheese Frosting

Ingredients:

• For the Cake:

•     2 ½ cups (300g) all-purpose flour
•     1 ½ cups (300g) granulated sugar
•     1 tsp baking soda
•     1 tsp salt
•     2 tbsp unsweetened cocoa powder
•     1 cup (240ml) buttermilk, at room temperature
•     1 ½ cups (360ml) vegetable oil
•     2 large eggs, at room temperature
•     1 tbsp red food coloring (adjust for desired color intensity)
•     1 tsp vanilla extract
•     1 tsp white vinegar

• For the Cream Cheese Frosting:

•     8 oz (226g) cream cheese, softened
•     ½ cup (113g) unsalted butter, softened
•     4 cups (480g) powdered sugar, sifted
•     1 tsp vanilla extract
•     Pinch of salt

Instructions:

    Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

    Prepare the Cake Batter:
        In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
        In another bowl, whisk together the buttermilk, oil, eggs, food coloring, vanilla extract, and vinegar.
        Gradually add the wet ingredients to the dry ingredients and mix until just combined, being careful not to overmix.

    Bake the Cake:
        Divide the batter evenly between the prepared pans.
        Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
        Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

    Make the Cream Cheese Frosting:
        In a large bowl, beat the cream cheese and butter until smooth and creamy.
        Gradually add the powdered sugar, beating well after each addition.
        Add vanilla extract and a pinch of salt, and continue beating until the frosting is smooth and fluffy.

    Assemble the Cake:
        Place one cake layer on a serving plate and spread an even layer of frosting on top.
        Place the second layer on top and cover the entire cake with a thin layer of frosting (crumb coat).
        Refrigerate the cake for 15-20 minutes, then apply a second, thicker layer of frosting.
        Smooth out the frosting or create decorative swirls if desired.

    Serve and Enjoy: Slice and enjoy your delicious homemade red velvet cake!

Let me know if you'd like any variations or tips on decorating.