Go Back
–+ servings
Red Velvet Cake with Cream Cheese Frosting

Red Velvet Cake with Cream Cheese Frosting

This Red Velvet Cake with Cream Cheese Frosting is rich, buttery, and boasts a unique tangy flavor from buttermilk.
Print Recipe Pin Recipe
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
  • handheld or stand mixer
  • Whisk
  • rubber spatula
  • Silicone Spatula
  • serrated knife
  • icing spatula
  • bench scraper
  • Cooling Rack

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
  • to taste 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 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 handheld or stand mixer fitted with a paddle attachment, 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 the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in food coloring just until combined. Whisk or beat the egg whites until fluffy peaks form, then gently fold into the cake batter.
  • Divide the batter between the cake pans. Bake for 30-32 minutes or until a toothpick inserted in the center comes out clean. Remove cakes from the oven and cool completely.

Frosting Preparation

  • In a large bowl, beat the cream cheese and butter together until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and pinch of salt. Beat until creamy.

Assembly

  • Slice off the tops of the cakes to create a flat surface. Place one cake layer on your serving plate, cover with frosting, then top with the second layer and spread remaining frosting on top and sides.
  • Refrigerate cake for at least 30-60 minutes before slicing.
  • Store leftover cake in the refrigerator for up to 5 days, or freeze up to 2-3 months.

Notes

For best results, ensure all ingredients are at room temperature.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 60mgIron: 1mg
Keyword baking, cake recipe, celebration cake, cream cheese frosting, Dessert, red velvet cake
Tried this recipe?Let us know how it was!