Red Velvet Cake with Cream Cheese Frosting
This Red Velvet Cake with Cream Cheese Frosting is a delicious treat that showcases the classic combination of buttery, cocoa flavors and tangy buttermilk.
Equipment
- 9-inch cake pans
- Mixing Bowls
- handheld or stand mixer
- spatula
- Cooling Rack
- Cake stand
- Icing spatula
- Bench scraper
- piping bag
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 cup buttermilk at room temperature
- liquid or gel red food coloring
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 ½ teaspoons pure vanilla extract
- pinch salt to taste
Instructions
Cake Preparation
- 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.
- Using a mixer, 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. Scrape down the bowl as needed.
- Add the dry ingredients in 2-3 additions alternating with buttermilk. Beat in food coloring just until combined. Whip egg whites until fluffy peaks form and gently fold into the batter.
- Divide batter between cake pans. Bake for 30-32 minutes until tops spring back when touched and a toothpick inserted comes out clean. Cool completely in pans on a wire rack.
Frosting Preparation
- In a large bowl, 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 speed for 30 seconds, then increase to high speed and beat for 3 minutes until creamy.
Assembling
- Slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate.
- Evenly frost the top of the first layer, then place the second layer on top and frost the remaining sides and top of the cake.
- Refrigerate cake for at least 30-60 minutes before slicing.
Notes
Cake layers can be baked, cooled, and covered overnight. Frosting can be prepared in advance and refrigerated overnight. Allow frosting to soften slightly before use.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 60mgIron: 1.5mg
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