Vegetarian Classic Red Velvet Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

This showstopper layer cake gets its dramatic crimson hue and cocoa-kissed flavor from a buttermilk batter that bakes up impossibly moist and tender, thanks to that classic tang from buttermilk and a touch of vinegar working against the baking soda. Two deep-red layers cool completely before getting sandwiched and coated in a rich cream cheese frosting, beaten until light, smooth, and perfectly spreadable. The crumb coat step keeps things tidy, so the final swipe of frosting goes on clean and glossy over every side. It's an ideal centerpiece for a vegetarian table — rich, velvety, and elegant without any last-minute stress. Slice it thick, let the layers show, and watch it disappear.

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Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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2 tbsp unsweetened cocoa powder
1 tsp baking soda
1 tsp fine salt
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
2 tbsp red food coloring
1 cup buttermilk, room temperature
1 tsp white vinegar

For the frosting

16 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
3 cups powdered sugar, sifted
1 tsp vanilla extract
¼ tsp fine salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment and dust lightly with flour, tapping out any excess.
2
Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl until evenly combined. Set aside.

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