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Classic Red Velvet Cake

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A rich and velvety Classic Red Velvet Cake with cream cheese frosting, perfect for any celebration.

Ingredients

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  • 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

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to ensure your cake releases smoothly.
  2. Sift together the flour, sugar, baking soda, salt, and cocoa powder in a large bowl.
  3. Combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar in another bowl. Whisk until smooth.
  4. Gradually combine the wet ingredients into the dry mixture, mixing until just smooth.
  5. Divide the batter evenly into the prepared cake pans, tapping gently to release air bubbles.
  6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely.
  8. Frost with cream cheese frosting before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Cake layers can be frozen for up to 3 months.

Nutrition

Find it online: https://www.thestationrecipes.com/classic-red-velvet-cake/

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