Let’s Start Making Red Velvet Cake

Step 1: Preheat your oven to 350°F (175°C).
Before you start mixing the ingredients, preheat your oven to 350°F (175°C). This will give the oven enough time to reach the desired temperature before you’re ready to bake.

Step 2: Prepare two 9-inch cake pans.
While the oven is preheating, prepare two 9-inch cake pans by lightly greasing them with butter or cooking spray. You can also line the bottom of the pans with parchment paper to ensure the cakes come out easily.

Step 3: Cream butter and sugar.
In a large mixing bowl, cream together 1 1/2 cups of granulated sugar and 1 1/2 cups of vegetable oil until the mixture is light and fluffy. This usually takes about 5 minutes on medium speed with a stand mixer or hand mixer.

Step 4: Add eggs and mix.
Next, add 2 large eggs to the mixture one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl to make sure everything is evenly mixed.

Step 5: Combine dry ingredients.
In a separate mixing bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of salt, and 1 teaspoon of cocoa powder. This will help evenly distribute all of the dry ingredients before adding them to the wet mixture.

Step 6: Add dry ingredients.
Gradually add the dry ingredients to the wet mixture in the large mixing bowl, alternating with 1 cup of buttermilk. Mix on low speed until everything is well combined.

Step 7: Add vanilla extract and red food coloring.
Add 1 teaspoon of vanilla extract and 2 tablespoons of red food coloring to the mixture and mix on low speed until the batter turns a vibrant red color. This is the signature look of a red velvet cake, so be sure to add enough food coloring to achieve the desired shade.

Step 8: Add white vinegar.
Finally, add 1 teaspoon of white vinegar to the batter and mix on low speed until everything is evenly combined. The vinegar helps to react with the baking soda and creates a fluffy texture for the cake.

Step 9: Divide the batter into prepared pans.
Divide the batter evenly between the two prepared cake pans, using a spatula to smooth out the top of the batter. You can gently tap the pans on the counter a few times to remove any air bubbles.

Step 10: Bake the cakes.
Bake the cakes in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Keep an eye on the cakes to make sure they don’t overbake, as this can make them dry.

11: Cool the cakes.
Once the cakes are done, remove them from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely. It’s important to let the cakes cool completely before frosting them, as the frosting can melt if the cakes are still warm.

Step 12: Frost the cakes (optional).
If you’re a fan of cream cheese frosting, now is the time to make it! To make the frosting, beat together 8 ounces of cream cheese, 1/2 cup of unsalted butter, and 4 cups of powdered sugar until smooth and fluffy. Once the cakes are completely cooled, frost the top of one cake with about 1/3 of the frosting, then place the second cake on top and frost the entire cake with the remaining frosting. For an extra touch, you can sprinkle some cake crumbs or decorative sugar on top.

Step 13: Serve and enjoy!
Once your red velvet cake is frosted and ready, slice it up and enjoy with your loved ones. This cake pairs perfectly with a glass of milk or a hot cup of coffee. It also makes a great dessert for any special occasion or celebration.