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Red Velvet Cake with Cream Cheese Frosting

Red Velvet Cake with Cream Cheese Frosting

This Red Velvet Cake with Cream Cheese Frosting features buttery cocoa flavors and a tang from buttermilk, ideal for a delicious dessert.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 400 kcal

Equipment

  • 9-inch cake pans
  • Mixing bowl
  • handheld mixer
  • spatula
  • whisk
  • toothpick
  • Cooling Rack

Ingredients
  

Cake Ingredients

  • 3 cups cake flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 2 Tablespoons unsweetened natural cocoa powder
  • ½ teaspoon salt
  • ½ cup unsalted butter (softened to room temperature)
  • 2 cups granulated sugar
  • 1 cup canola or vegetable oil
  • 4 large eggs (room temperature and separated)
  • 1 Tablespoon pure vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1 liquid or gel red food coloring
  • 1 cup buttermilk (at room temperature)

Cream Cheese Frosting

  • 16 ounces full-fat brick cream cheese (softened to room temperature)
  • ¾ cup unsalted butter (softened to room temperature)
  • 5 cups confectioners’ sugar
  • 1.5 teaspoons pure vanilla extract
  • 1 pinch salt (to taste)

Instructions
 

Making the Cake

  • Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
  • Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
  • Beat the butter and sugar together on medium-high speed until combined, about 1 minute. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes.
  • With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Add food coloring just until combined. Whisk or beat egg whites until fluffy peaks form and gently fold into batter.
  • Divide batter between cake pans. Bake for 30-32 minutes until a toothpick inserted comes out clean. Cool completely in pans on a wire rack.

Making the Frosting

  • Beat cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low for 30 seconds, then increase to high speed and beat for 3 minutes.

Assembling the Cake

  • Slice the tops off the cakes for a flat surface. Place one layer on your cake stand, cover top with frosting, then add the second layer and frost the top and sides.
  • Refrigerate cake for at least 30-60 minutes before slicing.
  • Store leftovers tightly in the refrigerator for up to 5 days or freeze up to 2-3 months.

Notes

The cake layers can be baked a day in advance. The frosting can also be prepared ahead of time. Allow frosting to sit at room temperature for 10 minutes before using.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 60gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 1mg
Keyword baking, cake recipe, celebration cake, cream cheese frosting, dessert, Red Velvet Cake
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