Easy Red Velvet Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
• STEP 2.In a large mixing bowl, cream together the butter and sugar until light and fluffy.
• STEP 3.Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
• STEP 4.In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
• STEP 5.Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined.
• STEP 6.Stir in the red food coloring until evenly distributed throughout the batter.
• STEP 7.Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
• STEP 8.Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
• STEP 9.Remove from the oven and let the cakes cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
• STEP 10.Once the cakes are completely cooled, frost with cream cheese frosting and decorate as desired.
• STEP 11.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure all ingredients are at room temperature before starting.
• To achieve a vibrant red color, use gel food coloring instead of liquid food coloring.
• For a smoother frosting, make sure the cream cheese and butter are softened before mixing.

Storage and Serving

• Serve the red velvet cake at room temperature for the best flavor and texture.
• If desired, garnish the cake with chocolate shavings or sprinkles before serving.
• To store leftovers, cover the cake tightly with plastic wrap or transfer to an airtight container.