Ina Garten Red Velvet Cake
Red velvet cake isn’t just about the color—it’s about the texture, the richness, and that hint of cocoa that makes it heavenly.Ina Garten’s recipe has all three - a cake that’s soft, balanced, and topped with a cream cheese frosting that’s impossible to ignore.I always mix the wet and dry ingredients carefully to avoid overworking the batter, which keeps the cake from getting dense.The frosting has just the right amount of tang, and a pinch of salt in the mix brings out all the best flavors.Chilling the cake before slicing keeps the layers neat, and a warm knife makes it even easier to cut clean slices.
Ingredients
- 2 ½ cups All-purpose Flour
- 1 ½ cups Sugar
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Cocoa Powder
- 1 ½ cups Vegetable Oil
- 1 cup Buttermilk
- 2 Large Eggs
- 2 tbsp Red Food Coloring
- 1 tsp Vanilla Extract
- 1 tsp White Vinegar
Instructions
- Preheat your oven to 350°F.
- Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
- In another bowl, mix the oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Divide the batter evenly between the prepared pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes.
- Then remove them from the pans and cool completely on a wire rack before frosting.
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