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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, vanilla, and cocoa flavors with a tang from buttermilk, making it an irresistible 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 450 kcal

Equipment

  • 9-inch cake pans
  • handheld mixer
  • rubber spatula
  • silicone spatula
  • wire rack
  • whisk
  • mixing bowls

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, 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.
  • Add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in food coloring just until combined. Vigorously whisk or beat the egg whites until fluffy peaks form, then gently fold into the cake batter.
  • 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 set on a wire rack.

Making the Frosting

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

Assembling the Cake

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

Notes

The cake layers can be baked and covered overnight. The frosting can be prepared ahead and covered, then allowed to soften before use.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 63gProtein: 5gFat: 23gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 85mgSodium: 320mgPotassium: 120mgFiber: 1gSugar: 50gVitamin A: 10IUCalcium: 3mgIron: 8mg
Keyword buttermilk, cocoa, Cream Cheese Frosting, layer cake, Red Velvet Cake, vanilla
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