Homemade Red Velvet Cake with Cream Cheese Frosting

Ingredients and Weight:

• All-purpose flour: 2 cups (240g)
• Granulated sugar: 1 3/4 cups (350g)
• Unsweetened cocoa powder: 1/2 cup (60g)
• Baking soda: 1 teaspoon (5g)
• Salt: 1/2 teaspoon (2.5g)
• Buttermilk: 1 cup (250ml)
• Vegetable oil: 1/2 cup (120ml)
• Red food coloring: 2 tablespoons
• White vinegar: 1 tablespoon

For the Cream Cheese Frosting:

• Cream cheese, softened: 8 ounces (2 sticks)
• Unsalted butter, softened: 1 cup (2 sticks)
• Powdered sugar: 3 cups (360g)
• Vanilla extract: 1 teaspoon

Preparation Time:

• 30 minutes

Cooking Time:

• 30-35 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. In a separate bowl, whisk together the buttermilk, vegetable oil, and food coloring.
4. Add the wet ingredients to the dry ingredients and beat until just combined. Do not overmix.
5. Stir in the vinegar.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
9. For the frosting, beat the cream cheese and butter together until smooth.
10. Gradually add the powdered sugar, mixing until combined.
11. Stir in the vanilla extract.
12. Once the cakes are cool, frost the top of one cake and place the second cake on top.
13. Frost the entire cake with the remaining frosting.

Nutritional Information:

• 1 serving (1/8th of cake):
  • Calories: 520
  • Fat: 26g
  • Cholesterol: 10mg
  • Sodium: 200mg
  • Carbohydrates: 70g
  • Protein: 5g

Dish Characteristics:

• Moist and tender cake with a vibrant red color
• Sweet and tangy cream cheese frosting
• Decadent and indulgent treat
• Perfect for special occasions or everyday indulgence

User Comments:

• "This cake was absolutely delicious! The red velvet flavor was perfect, and the cream cheese frosting was the perfect complement." - Emily S.
• "I'm not usually a fan of red velvet cake, but this one was a game-changer. It was so moist and full of flavor." - John B.
• "I made this cake for my birthday and it was a huge hit! Everyone raved about how moist and delicious it was." - Sarah L.

Special Precautions and Tips:

• Do not overmix the batter, as this can result in a dense cake.
• Let the cakes cool completely before frosting, or the frosting will melt.
• If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk.
• Red velvet cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to 5 days.