This homemade Red Velvet Cake is soft and moist with an irresistible Cream Cheese Frosting.
Ingredients :
• 2 1/2 cups all-purpose flour, plus more to dust the pans
• 2 Tbsp unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, room temperature, plus more to grease pans
• 1 1/2 cups granulated sugar
• 2 tsp vanilla extract
• 2 large eggs, room temp
• 3/4 cup light olive oil or vegetable oil
• 1 cup low-fat buttermilk, room temp
• 1 tsp white distilled vinegar
• 1/2 tsp red gel food coloring
Instructions :
1 - Preheat oven to 350˚F with racks in the center of the oven. Grease two 9-inch round cake pans with butter and dust with flour, tapping out the excess.
2 - Stir then sift together 2 1/2 cups flour, 2 Tbsp cocoa powder, 1 tsp baking soda and 1/2 tsp salt.
3 - In a bowl with an electric mixer, beat together 1/2 cup softened butter and 1 1/2 cups sugar for a few minutes until sugar is moistened and the mixture looks powdery like snow.
4 - Mix in two eggs, adding them one a time, and beating well to incorporate between each addition. Beat in 2 tsp vanilla extract until blended.
5 - With the mixer on, gradually add 3/4 cup oil and mix on medium speed until well incorporated.
6 - Stir 1 tsp vinegar into your buttermilk then mix it into the batter on medium speed until incorporated.
7 - Add flour mixture all at once and mix on medium speed just until well blended and no streaks of flour remain, scraping down the bowl as needed.
8 - Add 1/2 tsp gel red food coloring or add it to reach desired color and mix just until blended, scraping down the bowl as needed.
9 - Divide evenly between prepared pans and bake at 350˚F for 30 minutes. Let rest in cake pans for 20 minutes then invert onto a wire rack and let cool completely to room temp before assembling with Cream Cheese Frosting.