2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
2 1/2 tbsp. cocoa
1/2 tsp. salt

  • combine in a large bowl and set aside

1 1/4 cups buttermilk, room temperature
1 tbsp. white vinegar

  • combine in a small bowl and set aside

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs, room temperature
1 tsp vanilla
1 tbsp. red food coloring

  • cream butter and sugar, then blend in eggs one at a time
  • add remaining ingredients and mix well
  • while mixing on low, add flour and buttermilk mixtures
  • divide between two cake pans
  • bake at 350°F for 20-22 minutes, until a toothpick comes out clean

filling

3 oz. cream cheese
1.5 tsp. vanilla
3/4 tsp. simple syrup

  • soften cream cheese and mix in vanilla
  • add simple syrup, 1/4 tsp. at a time until desired consistency

source: https://www.southernliving.com/red-velvet-cake-with-cream-cheese-frosting-7108652

05/24/2023: i accidentally left out the coffee, and the cake had two flaws: it sank in the middle, and it was not as red as i was hoping. i think adding the coffee would help prevent sinking, but there were comments suggesting that reducing the oil to 1/2 cup and adding 1/2 cup melted butter would help, too. i might also just do cupcakes next time, because the cake is so rich that it’s easy to get too much. for the color, just adding a ridiculous amount of gel food coloring is probably what is needed. doing cupcakes would have the advantage of making it easy to have some with buttercream frosting and some with cream cheese frosting (since i like the cream cheese better but Irina doesn’t).

02/18/2025: tried alternative recipe (southern living) which was much better. so i swapped it in above. made a half batch and baked in an 8” square pan and made petits fours.