2teaspoonsred gel food coloring, or 1 1/2 Tbs liquid food coloring
Cream Cheese Frosting
½cup(113 g or 4 oz) block cream cheese, room temperature
2Tablespoonsunsalted butter, room temperature
1 ½cups(180 g) confectioners’ sugar, sifted
½teaspoonvanilla extract
Milk as needed for consistency
Instructions
Preheat oven to 350° F. Grease a 10-cup or 12-cup bundt cake pan (I suggest this cake pan release paste and using a pastry brush to get into the crevices). Set pan aside.
In a large bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
In the bowl of a stand mixer (or using a hand mixer), beat vegetable oil, melted butter and sugar on medium-high speed until well combined, about 2 minutes. Add eggs, buttermilk, vanilla, vinegar and red food coloring. Mix until combined. Scrape down the sides and bottom of the bowl as necessary.
Using a spatula, fold in half the flour mixture to the wet ingredients. Add remaining flour mixture and stir just until combined (avoid overmixing).
Transfer batter to prepared pan. Bake at 350° F for 50 to 60 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Allow the cake to cool in the pan for 10 minutes before inverting it on a wire rack to cool completely.
For the cream cheese frosting, use an electric mixer to beat cream cheese and butter until creamy and smooth. Add confectioners’ sugar and vanilla, then mix until combined. If a thinner frosting is desired add 1-2 Tablespoons of milk and mix until spreadable.
Spoon frosting over cooled cake. Allow it to set before slicing and serving.
Notes
Buttermilk substitute: Add 1 tablespoon white vinegar or lemon juice to a liquid measuring cup. Fill with milk up to the 1 cup measuring mark. Stir and let the mixture sit before using as directed in the recipe.Vinegar: This adds a tangy taste that is unique to red velvet. It also helps react with the baking soda to make a velvety texture. However, it can be omitted from the recipe if preferred.Store cake covered in the refrigerator for up to 5 days. Serve at room temperature.Freeze cake after is has cooled (with or without frosting). Wrap in plastic wrap and place in an airtight container. Freeze for up to 3 months. Defrost in the refrigerator before bringing to room temperature.