Ingredients
Cake
2 1/2 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup vegetable oil
2 large eggs
1 cup buttermilk
1 tablespoon white vinegar
1 tablespoon vanilla extract
2 tablespoons red food coloring
Cream Cheese Frosting
1 1/2 cups cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
Instructions
Preheat your oven to 350 degrees F. Grease and line two 9-inch round cake pans with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk together sugar, oil, and eggs until smooth.
Add buttermilk, vinegar, vanilla extract, and red food coloring. Mix until fully combined.
Gradually add the dry ingredients into the wet mixture. Stir until just combined, being careful not to overmix.
Divide the batter evenly between the prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool completely before frosting.
To make the frosting, beat cream cheese and butter until smooth and creamy.
Add powdered sugar gradually and mix until light and fluffy. Stir in vanilla extract.
Place one cake layer on a serving plate, spread frosting evenly, then add the second layer.
Frost the top and sides of the cake with the remaining cream cheese frosting.
Notes
Make sure all ingredients are at room temperature for the smoothest batter and best texture.
Do not overmix the batter after adding flour to keep the cake soft and tender.
Buttermilk helps create a moist crumb, but you can substitute with milk and lemon juice if needed.
Store the Red Velvet Cream Dream Cake in an airtight container in the refrigerator for up to 5 days.
This cake tastes even better the next day as the flavors develop.
For extra decoration, add cake crumbs, chocolate shavings, or white chocolate drizzle on top.