Red Velvet Cake with Cream Cheese Frosting Recipe
This classic Red Velvet Cake recipe features moist, tender layers of red-hued cake with a subtle cocoa flavor, perfectly complemented by a rich and creamy homemade cream cheese frosting. Ideal for celebrations or a special dessert, this cake is baked to perfection and assembled with love for a delightful treat.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 8 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (if needed for consistency)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder to create a uniform dry mixture.
- Mix Wet Ingredients: In a separate bowl, whisk the vegetable oil, room temperature buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until the mixture is well blended and smooth.
- Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Pour Batter: Evenly divide the cake batter between the two prepared 9-inch round pans, smoothing the tops for even baking.
- Bake: Place the pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool: Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely, ensuring easier frosting application.
- Beat Cream Cheese and Butter: In a mixing bowl, beat the softened cream cheese and unsalted butter together until the mixture is smooth and creamy, forming the frosting base.
- Add Sugar and Vanilla: Gradually add powdered sugar and vanilla extract to the cream cheese mixture, beating well. If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is achieved.
- Layer the Cakes: Place one cooled cake layer on a serving plate and spread a generous layer of cream cheese frosting evenly over the surface.
- Add Second Layer: Place the second cake layer on top of the frosted layer, then cover the top and sides of the assembled cake with the remaining cream cheese frosting for a smooth finish.
- Garnish and Serve: Optionally, decorate the cake with sprinkles or other decorations. Slice and serve to enjoy this classic, decadent dessert.
Notes
- Ensure all wet ingredients like eggs and buttermilk are at room temperature for better mixing and texture.
- Do not overmix the batter to maintain a tender crumb in the cake.
- If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes.
- For a more intense red color, use high-quality gel food coloring instead of liquid.
- Allow the cake layers to cool completely before frosting to avoid melting the cream cheese frosting.
- This cake is best served the day it’s made, but can be stored covered in the refrigerator for up to 3 days.
Keywords: Red Velvet Cake, Cream Cheese Frosting, Classic Cake, Moist Cake, Baking Dessert
