Description
A classic Southern red velvet cake with a tender crumb, subtle cocoa flavor, and tangy buttermilk-vinegar lift. Paired with cream cheese frosting for a striking visual and flavor contrast. Moist for days thanks to vegetable oil and precise acidity balance.
Ingredients
2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon cocoa powder
1 cup buttermilk
2 large eggs
1/2 cup vegetable oil
1/4 cup white vinegar
1/2 teaspoon salt
Instructions
Preheat oven to 350°F (175°C). Grease two 9-inch layer pans.
Whisk flour, sugar, baking soda, cocoa powder, and salt in one bowl.
In separate bowl, whisk buttermilk, eggs, vegetable oil, and vinegar until emulsified.
Combine wet and dry ingredients gently, avoiding overmixing.
Pour batter evenly into prepared pans and bake 35-40 minutes.
Cool completely before frosting with cream cheese glaze.
Notes
Storage: Refrigerate up to 5 days or freeze 3 months.
Use cake flour for extra tenderness if desired.
Ensure buttermilk is full-fat for optimal moisture.
Test baking soda freshness for proper leavening.
- Prep Time: 25
- Cook Time: 35
- Category: Easy Romantic Sweet Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 48g
- Sodium: 280mg
- Fat: 25g
- Saturated Fat: 14g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg