Red Velvet Cake

Ingredients

• All-purpose flour – 2 ½ cups (310g)

• Cocoa powder – 2 tbsp (15g)

• Baking soda – 1 tsp

• Salt – ½ tsp

• Granulated sugar – 1 ½ cups (300g)

• Vegetable oil – 1 cup (240ml)

• Eggs – 2 large

• Buttermilk – 1 cup (240ml)

• White vinegar – 1 tsp

• Vanilla extract – 2 tsp

• Red food coloring – 2 tbsp (liquid or gel, adjust as needed)

• Cream cheese – 225g (8 oz), softened

• Unsalted butter – ½ cup (113g), softened

• Powdered sugar – 3 cups (360g)

• Vanilla extract – 1 tsp

Preheat oven to 175°C (350°F). Grease and line two 8-inch round cake pans.

In a bowl, whisk flour, cocoa powder, baking soda, and salt.

In another bowl, whisk together sugar and oil, then beat in eggs one at a time.

Stir in buttermilk, vinegar, vanilla, and red food coloring.

Gradually add the dry mixture into the wet mixture, mixing until smooth and lump-free.

Divide batter evenly into the two pans and bake for 25–30 minutes, or until a toothpick inserted comes out clean.

Cool cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For frosting, beat cream cheese and butter until creamy. Add powdered sugar gradually, then vanilla, and beat until fluffy.

Spread frosting between the two cake layers, then cover the top and sides.