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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 flavors and a delicious tang from buttermilk.
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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 350 kcal

Equipment

  • 9-inch cake pans
  • Mixing Bowls
  • electric mixer
  • whisk
  • rubber spatula
  • silicone spatula
  • cake stand
  • serrated knife
  • measuring cups
  • measuring spoons
  • parchment paper
  • 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
  • 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 ½ teaspoons pure vanilla extract
  • pinch salt to taste

Instructions
 

Cake Instructions

  • 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.
  • With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in food coloring until combined. Vigorously whisk the egg whites until fluffy peaks form, then gently fold into the batter.
  • Divide batter between cake pans and bake for 30-32 minutes or until the tops spring back when gently touched and a toothpick comes out clean.
  • Cool cakes completely before frosting and assembling.

Frosting Instructions

  • 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 increase to high speed and beat for 3 minutes until creamy.
  • Assemble the cake by slicing a thin layer off the tops of the cakes to create a flat surface. Layer with frosting between the cakes and over the top and sides.
  • Refrigerate cake for at least 30-60 minutes before slicing to help hold its shape.

Notes

Cake layers can be baked and cooled a day ahead. Frosting can be prepared and refrigerated overnight. Let frosting sit at room temperature before using.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 250mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 800IUCalcium: 40mgIron: 1mg
Keyword cake, Cream Cheese Frosting, dessert, Red Velvet Cake, sweet treat
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