Classic Red Velvet Cake: A Showstopper Dessert for Any Occasion

Serve immediately or refrigerate for later.
Leftover cake can be stored in an airtight container in the refrigerator for up to 4 days.
You can also freeze the cake for up to 3 months. Wrap the cake tightly in plastic wrap and aluminum foil before freezing.
Variations:

Add-ins: For extra flavor, you can add chocolate chips, chopped nuts, or a layer of raspberry jam in the middle of the cake.
Vegan Option: Substitute buttermilk with almond milk and add a tablespoon of vinegar to create a vegan version of the cake. Use dairy-free cream cheese and butter for the frosting.
FAQ:

Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers a day in advance and store them in an airtight container. Frost and assemble the cake the next day.

Q: Can I use gel food coloring instead of liquid?
A: Yes, gel food coloring works well and will give the cake a more vibrant red color without affecting the texture.

Q: Why does the cake have vinegar?
A: The vinegar reacts with the baking soda to help the cake rise and gives the cake its signature soft texture. It also balances the flavor of the cocoa.

This Red Velvet Cake is a classic dessert that’s sure to make any occasion feel extra special. With its tender texture, rich flavor, and creamy frosting, it’s an irresistible treat!