Red Velvet Cake with Cream Cheese Frosting

This classic Red Velvet Cake perfectly marries the rich flavors of cocoa with the subtle tang of buttermilk, creating a moist and tender crumb. Topped with a luscious cream cheese frosting, it’s a delightful treat for any occasion. The addition of a hint of vanilla and a touch of almond extract adds a creative twist while keeping the traditional essence intact.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 teaspoon white vinegar

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
3. In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, almond extract, and vinegar until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
8. While the cakes are cooling, prepare the cream cheese frosting by beating together 8 oz of cream cheese, 1/2 cup of unsalted butter, 4 cups of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy.
9. Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.