Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 ½ cups vegetable oil
- 1 cup buttermilk, room temperature
- 2 large eggs, room temperature
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. This will help ensure an even distribution of the dry ingredients.
In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until fully combined.
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and transfer to wire racks to cool completely.
While the cakes are cooling, prepare the cream cheese frosting. In a mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, mixing until well combined and fluffy.
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second layer on top and frost the top and sides of the cake.
For an extra touch, you can decorate with red velvet cake crumbs or fresh berries. Slice and serve, and enjoy the rich flavors of this classic dessert!