Red Velvet Cake Recipe

Ingredients

• \1 1/2 cup sall-purpose flour
• 1/4 cup Dutch-processed cocoa powder
• \1 1/2 cup sgranulated sugar
• \1 1/2 teaspoon sbaking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• \1 1/2 cup sroom-temperature buttermilk
• 1 cup vegetable oil
• 2 large room-temperature eggs
• 1 teaspoon vinegar
• 2 teaspoon spure vanilla extra ct
• 2 tablespoon sliquid red food color
• 2(8-ounce) blocks room-temperature cream cheese
• 8 ounce sroom-temperature unsalted butter
• 1 teaspoon pure vanilla extra ct
• \1 1/2 cup spowdered sugar

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Spray two 8 inch round cake pans with non stick cooking spray. Line the bottom of the cake pans with a piece of round parchment paper and spray the parchment paper with cooking spray. Set aside
2. Sift together 2 ½ cups all purpose flour , ¼ cup Dutch processed cocoa powder , 1 ½ cups granulated sugar , 1 ½ teaspoons baking soda , 1 teaspoon baking powder , and ½ teaspoon salt into a medium sized mixing bowl. Set aside.
3. Add the 1 ½ cups room temperature buttermilk , 1 cup vegetable oil , 2 large room temperature eggs , 1 teaspoon vinegar , 2 teaspoons pure vanilla extract , and 2 tablespoons liquid red food color to a large bowl. Whisk until combined. Add the flour mixture to the buttermilk mixture and whisk until a smooth batter forms.
4. Divide the batter evenly among the two prepared cake pans (use a kitchen scale to divide the cake batter if you want to be precise). Bake for 35 minutes until a toothpick inserted in the middle of the cake comes out clean with just a few crumbs attached.
5. Remove from the oven and let cool on a wire rack for 10 15 minutes. When you can touch the cake pans, use a butter knife to loosen the sides, and flip the pan over to remove the cake from the pan.
6. Peel off the parchment paper, and allow the cakes to cool completely on a wire rack before adding frosting.