This Easy Red Velvet Cake Recipe is so delicious and simple to create. Topped with Cream Cheese Frosting and fresh berries, it doesn’t get any better!
FOR THE CAKE:
1 1/2 cup granulated sugar
2 1/2 cups self rising flour
2 Tbsp. cocoa powder
1 tsp baking soda
1 cup buttermilk
1 1/2 cup vegetable oil
1 tbsp vanilla extract
2 tsp almond extract
2–3 tbsp red food coloring
CREAM CHEESE FROSTING:
1 package of cream cheese at room temperature
1 stick butter at room temperature (salted is fine here)
2 tsp vanilla extract
3 cups powdered sugar (sifted)
Preheat oven to 350 degrees F. Prepare two 8″ cake pans with *cake goop or non-stick baking spray.
Combine sugar and eggs in the bowl of a stand mixer with the whisk attachment.
Sift baking soda and flour together and add into the mixer and combine. Add in the oil, buttermilk, food color, and vanilla and mix until combined.
Distribute batter evenly between the two pans and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
Allow the cakes to cool in the pans for 5-10 minutes and then transfer to a wire rack to cool completely.
If desired, level cakes by cutting off the dome of the cakes and then cutting them in the middle to make 4 layers. This part isn’t necessary, but will make your cake more level.
TO PREPARE THE CREAM CHEESE FROSTING:
Cream together the butter and cream cheese with the paddle attachment until light and fluffy.
Add in the vanilla extract and mix until combined.
Add it the sifted powdered sugar one cup at a time until fully combined.
Mix on a high speed for 2-3 minute or until the frosting is light and fluffy and easy to spread.
Assemble your cake by putting one layer on a cake board or plate and topping with a generous amount of the frosting and leveling with a spatula. Add the next layer of cake and continue with all of the layers.
Top with fresh berries and serve!
*Cake Goop is 1 cup of flour, vegetable oil, and vegetable shortening. Combine all the ingredients together in a mixer until smooth. Place about a quarter size amount in the cake pans and brush in with a pastry brush or a paper towel. Keep the remaining in an airtight container and keep it handy for the next time you make a cake!