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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 is a rich, moist cake featuring a classic red hue and creamy frosting, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 32 minutes
Cooling Time 1 hour
Total Time 2 hours 2 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal

Equipment

  • 9-inch cake pans
  • Mixing Bowls
  • electric mixer
  • Cooling Rack
  • Icing Spatula
  • bench scraper

Ingredients
  

Cake

  • 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
  • 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 and ½ teaspoons pure vanilla extract
  • pinch of 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.
  • Beat the butter and sugar together on medium-high speed until combined. 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. Beat in food coloring just until combined. Fold in whipped egg whites.
  • Divide batter between cake pans. Bake for 30-32 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pans.

Frosting Preparation

  • In a large bowl, beat the cream cheese and butter together on medium-high speed until smooth. Add confectioners’ sugar, vanilla extract, and salt; mix until combined and creamy.

Assemble Cake

  • Slice off the tops of the cakes to create a flat surface. Place one layer on your serving plate, cover with frosting, top with the second layer, and frost the top and sides.
  • Refrigerate the cake for at least 30-60 minutes before slicing to hold its shape.

Notes

The cake layers can be prepared ahead and stored. Cream cheese frosting can also be made in advance and stored in the refrigerator.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 80mgSodium: 220mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 600IUCalcium: 50mgIron: 1mg
Keyword Baking, cake recipe, Cream Cheese Frosting, Dessert Recipes, Red Velvet Cake
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