This classic red velvet cake is soft, moist, and topped with a velvety cream cheese frosting.

Ingredients (Makes 10-12 servings)

Red Velvet Cake Layers:

1 cup (125g) of all-purpose flour

1 tablespoon (8g) unsweetened cocoa powder

1/2 teaspoon (3g) baking soda

1/2 teaspoon (3g) salt

3 tablespoons (45g) unsalted butter, room temperature

1/2 tasse (100g) de sucre

1 petit œuf

6 tablespoons (80g) of vegetable oil

1/2 teaspoon (3 ml) white vinegar

1 teaspoon (5g) vanilla extract

1/2 cup (120g) butter, room temperature

Red food colouring (adjust to desired color)

Instructions

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Grease and line two 6 inch or 8 inch round cake pans with parchment paper.

Step 2: Mix dry ingredients

In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.

Step 3: Creamed Butter and Sugar

In a large bowl, beat the butter and sugar together until it’s light and fluffy.

Add egg and mix until done

Step 4: Add wet ingredients

Mix in vegetable oil, white vinegar and vanilla extract.

Gradually add buttermilk and red food coloring, adjusting the amount of food coloring until you reach the nuance

Step 5: Match the mixes

Gradually fold dry ingredients into wet ingredients until they are simply combined. Be careful not to overmix.

Step 6: Baking

Divide the dough evenly between the prepared pans.

Bake for 20-25 minutes or until a toothpaste inserted in the center comes out clean.

Step 7 : Cold and frosty

Let cakes cool in pans for 10 minutes, then transfer to a wire holder to cool

Freeze with cream cheese frosting or your favorite icing.