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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 a rich cocoa flavor and buttery texture, perfect for any celebration.
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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 450 kcal

Equipment

  • 9-inch cake pans
  • Mixing Bowls
  • handheld mixer
  • silicone spatula
  • whisk
  • Cooling Rack
  • cake stand
  • icing spatula
  • bench scraper
  • piping bag

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
  • 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
  • pinch of salt to taste

Instructions
 

Preparing the Cake

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

Making the Frosting

  • Beat the cream cheese and butter together until smooth. Gradually add the confectioners’ sugar, vanilla extract, and a pinch of salt, beating until creamy.

Assembling the Cake

  • Slice the tops of the cakes to create a flat surface. Place 1 layer on a cake stand, cover with frosting, then top with the 2nd layer and spread remaining frosting over the cake.
  • Refrigerate the cake for at least 30-60 minutes before slicing.
  • Store leftover cake tightly covered in the refrigerator for up to 5 days.

Notes

Cake layers can be baked, cooled, and stored overnight. Frosting can be made in advance and refrigerated overnight. Let sit at room temperature before using.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 40gVitamin A: 800IUCalcium: 50mgIron: 1mg
Keyword Baking, cake, cream cheese, Dessert, frosting, Red Velvet Cake
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