Red Velvet Wedding Cake

This elegant Red Velvet Wedding Cake combines the classic flavors of cocoa and vanilla with a hint of buttermilk, creating a moist and tender crumb. Its vibrant red hue makes it visually stunning, while layers of cream cheese frosting add a rich and tangy contrast. Perfect for weddings or special occasions, this cake balances traditional elements with a modern twist, ensuring it remains sweet and delightful without overwhelming the palate.

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 teaspoon white vinegar
• 1 cup cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• 1 tablespoon milk (optional, for frosting consistency)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
3. In a separate bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined and smooth.
5. Divide the batter evenly among the prepared cake pans and smooth the tops.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
7. For the frosting, beat the cream cheese and butter together until creamy. Gradually add the powdered sugar and vanilla extract, mixing until smooth. If needed, add milk to reach desired consistency.
8. Once the cakes are completely cool, place one layer on a serving plate, spread a layer of frosting on top, and repeat with the second layer. Top with the third layer and frost the top and sides of the cake.
9. Decorate as desired, and serve at room temperature.