Classic Red Velvet Cake with Creamy Frosting
Classic Red Velvet Cake with Creamy Frosting 
A moist, vibrant cake with a velvety crumb, paired with a rich cream cheese frosting—perfect for celebrations!
Ingredients:
For the Cake:
2 ½ cups (315g) all-purpose flour 
1 ½ cups (300g) granulated sugar 
1 teaspoon baking soda 
1 teaspoon salt 
1 teaspoon cocoa powder 
1 ½ cups (360ml) vegetable oil 
1 cup (240ml) buttermilk 
2 large eggs 
2 tablespoons red food coloring 
1 teaspoon vanilla extract 
1 teaspoon white vinegar 
For the Cream Cheese Frosting:
8 oz (225g) cream cheese, softened 
½ cup (115g) unsalted butter, softened 
4 cups (500g) powdered sugar 
1 teaspoon vanilla extract
Instructions:
1. Prepare the Cake Batter:
Preheat Oven: Set your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
Combine Wet Ingredients: In a separate bowl, whisk vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined.
Create the Batter: Slowly add the wet mixture to the dry ingredients, stirring gently until just combined—do not overmix!
2. Bake the Cake:
Divide & Bake: Evenly pour the batter into the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool Down: Let cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
3. Make the Frosting:
Beat the Cream Cheese & Butter: In a large bowl, mix until smooth and creamy.
Add the Sugar & Vanilla: Gradually add powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
4. Assemble the Cake:
Frost the Layers: Place one cake layer on a serving plate, spread a thick layer of frosting over the top.
Stack & Cover: Add the second cake layer and frost the entire cake, including the sides.
5. Serve & Enjoy! 
