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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 offers a delightful buttery flavor with a tangy touch, 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
  • rubber spatula
  • silicone spatula
  • Cooling Rack
  • 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
  • red food coloring liquid or gel
  • 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
  • salt pinch, to taste

Instructions
 

Preparation

  • Preheat oven to 350°F (177°C). Grease two 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 alternating with the buttermilk. Beat in food coloring just until combined. Whip egg whites until fluffy peaks form and gently fold into cake batter.
  • Divide batter between cake pans. Bake for 30-32 minutes or until the tops spring back and a toothpick comes out clean. Cool completely.
  • In a large bowl, beat the cream cheese and butter together until smooth. Add confectioners’ sugar, vanilla, and a pinch of salt. Beat until creamy.
  • Slice off the tops of the cakes to create a flat surface. Place one layer on a cake stand, cover with frosting, then add the second layer and frost the top and sides.
  • Refrigerate cake for at least 30-60 minutes before slicing.
  • Store leftover cake tightly in the refrigerator for up to 5 days.

Notes

The cake layers can be made ahead and stored at room temperature. The frosting can be refrigerated overnight but should sit at room temperature briefly before use.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 60gProtein: 5gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 320mgPotassium: 100mgFiber: 1gSugar: 45gVitamin A: 500IUCalcium: 20mgIron: 1.5mg
Keyword Baking, cream cheese frosting, Dessert, Layer Cake, Red Velvet Cake
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