Red velvet cake

Name: Red velvet cake
Cuisine: American
Ingredients: 2 cups all purpose flour; 2 teaspoons unsweetened cocoa; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon table salt; 2 cups sugar; 1 cup vegetable oil; 2 large eggs; 1 cup buttermilk; 2 teaspoons vanilla; 1-1 oz bottle of red food coloring; 1/2 cup brewed coffee; 1 teaspoon white vinegar; cream cheese frosting; 2-8 oz packages of cream cheese; 1/2 cup butter, softened; 2 teaspoons vanilla extract; 4 cups powdered sugar

breadnnbutter @Breadnnbutter

My husband's family love Red velvet cake and I am not a fan. There is so many recipes out there and I've tried several and I believe that this is it. This was moist and flavorful. They loved it

breadnnbutter @Breadnnbutter

My husband's family love Red velvet cake and I am not a fan. There is so many recipes out there and I've tried several and I believe that this is it. This was moist and flavorful. They loved it

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2 cupsall purpose flour
2 teaspoonsunsweetened cocoa
1 teaspoonbaking soda
1 teaspoonbaking powder
1 teaspoontable salt
2 cupssugar
1 cupvegetable oil
2large eggs
1 cupbuttermilk
2 teaspoonsvanilla
1-1 ozbottle of red food coloring
1/2 cupbrewed coffee
1 teaspoonwhite vinegar
cream cheese frosting
2-8 ozpackages of cream cheese
1/2 cupbutter, softened
2 teaspoonsvanilla extract
4 cupspowdered sugar

Cooking Instructions

1

Frosting
2

Add softened cream cheese into large bowl.Pour in milk, butter and vanilla extract.Mix until well combined.Pour in half of the powdered sugar.Mix until combined.Add the remaining powdered sugar.Mix until smooth and fluffy.Use a spatula to scrape down the side of the bowl if needed.
3

Cake batter
4

Preheat oven to 325 F. Generously grease and flour (2) 9-inch round cake pans. Set aside.
5

In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. Set aside.
6

In a large bowl, combine the sugar and vegetable oil.Mix in the eggs, buttermilk, vanilla and red food coloring until combined.Stir in the coffee and white vinegar.Combine the wet ingredients with the dry ingredients a little at a time, mixing after each addition, just until combined.
7

(Batter will be thin) Pour the batter evenly into each pan.Bake in the middle rack for 30-40 minutes or until a toothpick inserted in center comes out with moist crumbs clinging to it. Do not over bake as the cake will continue to cook as it cools.
8

Let pans cool on a cooling rack until the pans are warm to the touch.Slide a knife or offset spatula around the inside of the pans to loosen the cake from the pan.Gently remove the cakes from the pan and let them finish cooling. (The warm cake will be very delicate)
9

Frost the cake with cream cheese frosting when the cakes have cooled completely.