Recipe of the Month: Red Velvet Cake

By
Alexandra Catalano
-
247

Velvety, rich, and just a little indulgent, this classic Red Velvet Cake is the perfect dessert to celebrate Valentine’s Day. With its tender crumb, hint of cocoa, and luscious cream cheese frosting, it strikes the ideal balance between sweet and sophisticated. A timeless favorite that never fails to make a statement, especially when love is the occasion.

THIS IS WHAT YOU NEED

For the Cake

  • 2½ cups all-purpose flour
  •  2 tablespoons unsweetened
    cocoa powder
  •  1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ cups granulated sugar
  • 1 cup vegetable oil
  •  2 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  •  2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

For the Cream Cheese Frosting

  • 16 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

 

THIS IS WHAT YOU DO

  1.  Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In a separate bowl, beat sugar and oil until smooth. Add eggs one at a time, then mix in buttermilk, food coloring, vanilla, and vinegar.
  4. Gradually add dry ingredients to wet ingredients, mixing just until combined.
  5. Divide batter evenly between pans and bake for 28–32 minutes, or until a toothpick comes out clean. Cool completely.
  6. Beat cream cheese and butter until smooth. Add powdered sugar and vanilla; beat until light and fluffy. Frost cake and serve.

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