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Red Velvet Cake with Cream Cheese Frosting

Red Velvet Cake with Cream Cheese Frosting

Delicious red velvet cake with cream cheese frosting, infused with cocoa and buttermilk flavors.
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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 350 kcal

Equipment

  • 9-inch cake pans
  • Mixing Bowls
  • Electric mixer
  • whisk
  • Cooling Rack
  • Icing spatula
  • Bench Scraper

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
  • red food coloring liquid or gel
  • 1 cup buttermilk at room temperature

Cream Cheese Frosting Ingredients

  • 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
  • pinch of salt to taste

Instructions
 

Cake Instructions

  • Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, and 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 dry ingredients in 2-3 additions alternating with the buttermilk. Add food coloring until combined. Whip egg whites until fluffy and gently fold into cake batter.
  • Divide batter between cake pans. Bake for 30-32 minutes or until a toothpick inserted in the center comes out clean.
  • Cool cakes completely in pans on a wire rack before frosting.

Frosting Instructions

  • Beat cream cheese and butter together on medium-high speed until smooth. Add confectioners' sugar, vanilla extract, and a pinch of salt. Beat until creamy.
  • Slice a thin layer off the tops of the cakes to create a flat surface. Assemble the cake by layering and frosting.
  • Refrigerate cake for at least 30-60 minutes before slicing.

Notes

Make ahead: The cake layers can be baked, cooled, and stored at room temperature, and the frosting can be prepared and refrigerated overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 70mgSodium: 200mgPotassium: 100mgSugar: 30gVitamin A: 500IUCalcium: 25mgIron: 1mg
Keyword baking, cake, Cream Cheese Frosting, dessert, Red Velvet Cake
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