Cake recipes

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3w
Moist Red Velvet Cake
For the cake • 1 cup (240 ml) canola or vegetable oil • ½ cup (113 g) unsalted butter, softened to room temperature • 1 ½ cups (300 g) granulated sugar • 2 Tablespoons unsweetened cocoa powder • 2 Tablespoons red food coloring, 1-ounce bottle • 2 teaspoons vanilla extract • 2 large eggs, room temperature • 3 cups (369 g) cake flour, sifted • 1 ½ teaspoons baking soda • ½ teaspoon salt • 1 tablespoon distilled white vinegar • 1 cup (240 ml) whole buttermilk, room temperature For The Frosting • 12-ounces (340 g) cream cheese, softened to room temperature • 1 cup (226 g) unsalted butter, softened to room temperature • 6 cups (720 g) confectioners' sugar, sifted • 2 teaspoons vanilla extract