Red Velvet Cake Recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1½ cups granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon red food coloring (optional for deeper color)
• 1 teaspoon vanilla extract
• 2¼ cups all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 6 ounces unsweetened chocolate, melted and cooled
• ½ cup buttermilk, at room temperature
• 1 teaspoon white vinegar (optional for thickening)
• Confectioners’ sugar (for dusting)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper.

2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt until well combined. Set aside.

3. Cream Butter and Sugar: In the bowl of an electric mixer, cream butter and sugar on high speed for about 5 minutes until light and fluffy.

4. Add Eggs: Add eggs one at a time, mixing well after each addition. Mix in red food coloring if using.

5. Combine Wet and Dry Ingredients: With the mixer on low speed, add half of the dry ingredients to the butter mixture, followed by buttermilk and vinegar (if using). Repeat with remaining dry ingredients and buttermilk until fully incorporated.

6. Fold in Chocolate: Gently fold in melted chocolate into the batter.

7. Bake: Pour the cake batter evenly between the prepared pans and bake for about 25-30 minutes or until a toothpick inserted comes out clean.

8. Cool and Frost: Allow cakes to cool in the pan on wire racks before removing and frosting with your choice of cream cheese or buttercream frosting, dusting with confectioners’ sugar if desired.