Red Velvet Buttermilk Cake with Cream Cheese Frosting
Ingredients
For the Red Velvet Cake:
2½ cups (310g) all-purpose flour
1½ cups (300g) granulated sugar
1 tsp baking soda
1 tsp fine salt
1 tsp unsweetened cocoa powder
1½ cups (360ml) vegetable oil
1 cup (240ml) buttermilk, room temp
2 large eggs, room temp
2 tbsp red liquid food coloring (or more for vibrant color)
1 tsp vanilla extract
1 tsp white vinegar
For the Cream Cheese Frosting:
16 oz (450g) cream cheese, softened
1 cup (230g) unsalted butter, softened
4–5 cups (500–625g) powdered sugar, sifted
1½ tsp vanilla extract
Pinch of salt
Instructions
1. Make the Cake:
Preheat oven to 350°F (175°C). Grease and line two or three 8-inch round cake pans with parchment paper.
In a large bowl, sift together flour, baking soda, salt, and cocoa powder.
In a separate large bowl, whisk oil, sugar, and eggs until well combined.
Mix in buttermilk, food coloring, vanilla, and vinegar.
Gradually add the dry ingredients into the wet mixture, mixing until smooth.
Divide the batter evenly into prepared pans. Tap to remove air bubbles.
Bake for 30–35 minutes, or until a toothpick comes out clean.
Cool in pans for 10 minutes, then turn onto racks to cool completely.
2. Make the Frosting:
Beat cream cheese and butter together until smooth and creamy.
Gradually add powdered sugar, mixing until fluffy.
Mix in vanilla and a pinch of salt. Chill if too soft before frosting.
3. Assemble and Decorate:
Level cake layers if needed.
Stack and frost each layer with cream cheese frosting.
Smooth the outside, then pipe swirls and decorate with red velvet cake crumbs (from trimmed edges or extra cupcakes).
