Homemade Red Velvet Cake Recipe

If you're a fan of the delicate taste of red velvet cake, this scratch-made recipe is a winner. With its mild cocoa flavor, slight tartness, and luxurious cream cheese frosting, it's perfect for holidays like Juneteenth or any special occasion!

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Recipe Details:

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Serving Size: 12 servings
• Recipe Category: Cake
• Cuisine: American (Southern)

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Ingredients:

For the Cake (Wet Ingredients):

• 2 eggs, at room temperature
• 1 ½ cups vegetable oil or 1 stick of butter
• 1 cup buttermilk, at room temperature
• 3 teaspoons vanilla extract
• 1 teaspoon distilled white vinegar
• 1-ounce red food coloring

For the Cake (Dry Ingredients):

• 2 ½ cups all-purpose flour
• 2 teaspoons unsweetened cocoa powder
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1 ½ cups granulated sugar or 1 ½ cups Splenda

For the Frosting:

• 16 ½ ounces cream cheese, softened
• 1 cup (2 sticks) unsalted butter, softened
• 8 cups powdered sugar
• 1 tablespoon whole milk
• 2 teaspoons vanilla extract

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Directions:

For the Cake:

1. Preheat Oven: Preheat your oven to 325°F (163°C). Grease and flour two 9-inch round cake pans or spray them with non-stick baking spray.

2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, salt, and baking soda. Sift or whisk thoroughly to ensure everything is well combined.

3. Mix Wet Ingredients: In a medium bowl, crack the eggs and beat them. Add sugar, oil, buttermilk, and vanilla extract. Blend with a hand mixer on low speed until smooth.

4. Combine Wet and Dry Ingredients: Gradually combine the wet ingredients with the dry ingredients. Start mixing at low speed. Once combined, switch to folding the batter gently with a spatula. Add vinegar and red food coloring, folding until the batter is evenly red without streaks.

5. Bake: Divide the batter evenly between the two prepared pans. Tap the pans gently to release air bubbles. Let the batter rest for about 5 minutes, then bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to cooling racks to cool completely.

For the Frosting:

1. Make Cream Cheese Frosting: In a large mixing bowl, combine the cream cheese and butter. Use a hand mixer to cream the two ingredients together until smooth and creamy. Gradually add powdered sugar, 1 cup at a time, mixing well after each addition.

2. Finish the Frosting: Add milk and vanilla extract, continuing to mix until the frosting is light and fluffy.

Assemble the Cake:

1. Frost the Cake: Once the cakes are fully cooled, place the first cake layer on a cake plate or serving dish. Spread a generous layer of frosting on top. Place the second cake layer on top and frost the top and sides of the entire cake.

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Enjoy Your Red Velvet Cake! 🍰

Slice and serve this decadent red velvet cake with its creamy, tangy frosting. Perfect for special occasions or a sweet treat anytime!

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Nutrition Info (Approximate per Slice):

• Calories: 380
• Total Fat: 20g
• Saturated Fat: 9g
• Cholesterol: 65mg
• Sodium: 300mg
• Total Carbohydrates: 50g
• Dietary Fiber: 1g
• Sugars: 38g
• Protein: 3g

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Pro Tips:

• Storage: Store leftover cake in an airtight container in the fridge for up to 3-4 days.
• Custom Frosting: For a twist, add a little lemon zest or a splash of almond extract to the frosting for extra flavor.

Enjoy making and indulging in this delicious, homemade red velvet cake!

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