A delightful take on the classic red velvet cake, featuring a moist crumb and a rich cream cheese frosting.
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
Greasing and flouring the pans ensures the cake releases easily after baking.
In a large mixing bowl, combine the sugar and vegetable oil until smooth.
Mixing the sugar and oil thoroughly helps create a moist cake texture.
Add the eggs one at a time, beating well after each addition.
Adding eggs one at a time ensures they are evenly incorporated.
Mix in the vinegar, vanilla, and red food coloring until well blended.
Using gel food coloring gives a vibrant red hue without altering the batter consistency.
In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
Sifting the dry ingredients removes lumps and ensures even mixing.
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the dry ingredients.
Alternating additions prevent overmixing and maintain a tender crumb.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Rotating the pans halfway through baking ensures even cooking.
Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Cooling the cakes completely prevents the frosting from melting.
For the frosting, beat the cream cheese and butter together until smooth.
Softened cream cheese and butter blend more easily.
Gradually add the powdered sugar and vanilla, beating until fluffy.
Sifting the powdered sugar prevents lumps in the frosting.
Spread the frosting evenly over the cooled cakes, stacking them if desired.
Using an offset spatula helps achieve a smooth frosting finish.
Serve the cake and enjoy!
For a decorative touch, garnish with cake crumbs or sprinkles.
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