Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper for easy removal of the cakes after baking.
Prepare the Dry Ingredients: In a large bowl, sift together 2 ½ cups of all-purpose flour, 1 ½ cups of granulated sugar, 1 tsp of baking soda, 1 tsp of salt, and 1 tsp of cocoa powder. Sifting ensures that all dry ingredients are evenly distributed and free of lumps.
Prepare the Wet Ingredients: In another bowl, whisk together 1 ½ cups of vegetable oil, 1 cup of buttermilk (at room temperature), 2 large eggs (at room temperature), 2 tbsp of red food coloring, 1 tsp of white vinegar, and 2 tsp of vanilla extract. Mix well until smooth and fully blended. The oil and buttermilk provide moisture, while the vinegar helps activate the baking soda for a light, airy texture.
Combine the Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet ingredients, stirring gently with a spatula or whisk just until the batter is smooth. Avoid overmixing to keep the cake light and fluffy. The batter will be thin, but that’s normal.
Bake the Cakes: Divide the batter evenly between the two prepared cake pans. Tap the pans gently on the counter to release any air bubbles. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Be careful not to overbake, as this can dry out the cake. Once done, remove from the oven and let the cakes cool in the pans for 10 minutes before turning them out onto wire racks to cool completely.
Prepare the Cream Cheese Frosting: In a large mixing bowl, beat together 1 cup of softened unsalted butter and 16 oz of softened cream cheese until light and creamy. The combination of butter and cream cheese creates the perfect creamy texture for the frosting. Gradually add 4 cups of sifted powdered sugar, beating until the frosting is fluffy and smooth. Stir in 2 tsp of vanilla extract for added flavor. If the frosting is too thick, you can add a little bit of milk to reach your desired consistency.
Assemble the Cake: Once the cakes are completely cool, place one layer of cake on a serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top of the first layer. Place the second layer of cake on top and press gently to set it in place. Use the remaining frosting to cover the top and sides of the cake. Smooth the frosting with a spatula for a neat finish. You can add extra decorations, like sprinkles or edible flowers, if desired.
Chill and Serve: If you have time, chill the cake briefly to allow the frosting to set before slicing. This helps the layers firm up, making it easier to cut clean slices. Serve and enjoy the rich, moist, and tangy Red Velvet Cake with Cream Cheese Frosting!
