# What You Need:
→ For the Red Velvet Cake
01 - 2 ½ cups (315 g) all-purpose flour
02 - 1 ½ cups (300 g) granulated sugar
03 - 1 tsp baking soda
04 - 1 tsp salt
05 - 1 tsp cocoa powder
06 - 1 ½ cups (360 ml) vegetable oil
07 - 1 cup (240 ml) buttermilk, room temperature
08 - 2 large eggs, room temperature
09 - 2 tbsp (30 ml) red food coloring
10 - 1 tsp distilled white vinegar
11 - 1 tsp vanilla extract
→ For the Cream Cheese Frosting
12 - 8 oz (225 g) cream cheese, softened
13 - ½ cup (115 g) unsalted butter, softened
14 - 4 cups (480 g) powdered sugar, sifted
15 - 1 tsp vanilla extract
16 - Pinch of salt
# How-To:
01 - Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
02 - In a bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
03 - In a separate large bowl, whisk oil, buttermilk, eggs, food coloring, vinegar, and vanilla until well combined.
04 - Gradually add the dry ingredients into the wet mixture, mixing until just combined. Do not overmix.
05 - Divide batter evenly between prepared pans. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
06 - Cool cakes in pans for 10 minutes; then turn onto a wire rack to cool completely.
07 - For the frosting, beat cream cheese and butter together until light and fluffy (about 2-3 minutes). Gradually add powdered sugar, vanilla, and salt, continuing to beat until smooth.
08 - Once cakes are fully cooled, spread a layer of cream cheese frosting between the cake layers. Frost the top and sides with remaining frosting.
09 - Optionally, decorate with red or gold sprinkles or cake crumbs.
