Red Velvet Cake

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon unsweetened cocoa powder
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil
• 2 large eggs
• 1 cup buttermilk (or whole milk)
• 2 tablespoons red food coloring
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
3. Combine Wet Ingredients: In a large bowl, beat the sugar and oil together until smooth. Add the eggs one at a time, beating well after each addition.
4. Add Wet Ingredients: Stir in the buttermilk, food coloring, vanilla extract, and vinegar until combined.
5. Add Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Bake the Cake: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
8. Make the Cream Cheese Frosting: Beat together the cream cheese, butter, powdered sugar, vanilla, and salt until smooth and creamy.
9. Frost and Serve: Once the cakes are completely cool, frost them with the cream cheese frosting. Decorate with sprinkles or red velvet crumbs, if desired.

Make-Ahead & Storage Instructions:

Customization Ideas:

• Chocolate Chips: Fold in 1/2 cup of mini chocolate chips into the batter for added texture.
• Carrot Version: Add grated carrots for a carrot-red velvet hybrid.
• Coconut Version: Top with shredded coconut for a tropical twist.