Desserts
A classic Southern-style red velvet cake with soft cocoa flavor, a tender red crumb, and rich cream cheese frosting. It is elegant, moist, and perfect for birthdays, holidays, and celebration tables. Serves: 12
Heat the oven to 175°C / 350°F. Grease two 20 cm / 8 inch cake pans and line the bottoms with parchment paper.
Sift the flour, cocoa powder, baking soda, and salt into a large bowl. Whisk in the sugar so everything is evenly mixed.
In another bowl, whisk buttermilk, oil, eggs, vinegar, vanilla, and red gel coloring until smooth and evenly red.
Pour the wet mixture into the dry ingredients. Mix gently until the batter is smooth, with no dry flour pockets. Do not overmix.
Divide the batter evenly between the pans and smooth the tops with a spatula.
Bake for 28–32 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the cakes cool in the pans for 10 minutes, then turn them onto a rack and cool completely before frosting.
Beat the softened butter and cream cheese until creamy and lump-free.
Add powdered sugar, vanilla, and salt. Beat on low first, then medium, until fluffy and spreadable.
Level the cake layers if needed. Place one layer on a serving plate and spread frosting over the top.
Add the second layer, frost the top and sides, and smooth with an offset spatula.
Chill for 20–30 minutes before slicing. Garnish and serve.