Classic Red Velvet Cake
A moist and tender red velvet cake with a hint of cinnamon and cocoa, perfectly balanced with creamy sweetness.
Ingredients
- 1/2 cup butter
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 tablespoons cocoa powder
- 1 ounce red food coloring (1 bottle)
- 2 tablespoons water
- 2 1/2 cups sifted cake flour
- 1 1/2 teaspoons baking powder
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 tablespoon vinegar
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Beat in the eggs one at a time, then mix in cinnamon, vanilla extract, and salt.
- Add cocoa powder, red food coloring, and water to the batter, mixing until evenly combined.
- Sift together the cake flour and baking powder.
- Alternately add the sifted flour mixture and buttermilk to the batter, beginning and ending with the flour. Mix gently after each addition to combine.
- In a small bowl, combine baking soda and vinegar, then fold this mixture into the batter.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake in the preheated oven 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, then turn them out onto wire racks to cool completely before frosting or serving.
