Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- 1 cup (240 ml) vegetable oil
- 1 cup (240 ml) buttermilk
- 2 large eggs
- 2 tablespoons (30 g) cocoa powder
- 1 teaspoon red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon vinegar
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, mix together the flour, sugar, cocoa powder, and salt.
- In another bowl, whisk together the oil, buttermilk, eggs, red food coloring, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients and mix until combined.
- In a small bowl, combine the baking soda and vinegar, then stir into the cake batter.
- Divide the batter evenly between the prepared cake pans.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Allow the cakes to cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
Notes
- For a creamier texture, consider adding cream cheese frosting.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: red velvet cake, homemade dessert, simple dessert