Red Velvet Cake with Cream Cheese Frosting Recipe

Introduction

Red Velvet Cake is a beloved classic known for its vibrant color and rich, moist texture. Paired with smooth cream cheese frosting, this dessert is perfect for celebrations or a delightful treat any day.

Ingredients

• 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
• 8 ounces cream cheese (softened)
• 1/2 cup unsalted butter (softened)
• 4 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• 1-2 tablespoons milk (if needed for frosting consistency)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
2. Step 2: In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder until well combined.
3. Step 3: In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
5. Step 5: Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
6. Step 6: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
7. Step 7: For the frosting, beat together the softened cream cheese and butter until creamy and smooth.
8. Step 8: Gradually add powdered sugar and vanilla extract to the cream cheese mixture, beating until well combined. Add milk if needed to reach your desired consistency.
9. Step 9: Place one cake layer on a serving plate. Spread a generous amount of frosting over the top.
10. Step 10: Add the second cake layer on top and cover the entire cake with the remaining frosting, smoothing the sides and top.
11. Step 11: Optionally, decorate the cake with sprinkles or frosting decorations before slicing and serving.

Tips & Variations

• Use buttermilk at room temperature to help create a moist cake.
• For a natural coloring option, try beet juice instead of red food coloring.
• Chill the cream cheese and butter before beating to achieve a fluffier frosting.
• Add a teaspoon of espresso powder to enhance the cocoa flavor.

Storage

Store leftover cake covered in the refrigerator for up to 3-4 days to keep the cream cheese frosting fresh. Allow the cake to return to room temperature before serving for the best texture and flavor. You can also freeze the unfrosted cake layers wrapped tightly for up to 2 months; thaw completely before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without red food coloring?

Yes, you can omit the red food coloring, but the cake will have a more traditional chocolate color rather than the classic red velvet appearance. Using natural alternatives like beet juice can also give a mild reddish tint.

Why does red velvet cake use vinegar and buttermilk?

The vinegar reacts with the baking soda to create a light, tender crumb, while the buttermilk adds moisture and a slight tang that complements the cream cheese frosting.

Red Velvet Cake with Cream Cheese Frosting Recipe

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★★★★★

4.4 from 64 reviews

This classic Red Velvet Cake recipe features a moist, tender cake with a subtle cocoa flavor and vibrant red color, layered and frosted with creamy, tangy cream cheese frosting. Perfect for celebrations or a delightful dessert anytime.

• Author: Daniel
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder to ensure even distribution of leavening and flavor.
3. Mix Wet Ingredients: In a separate bowl, combine vegetable oil, room temperature buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Whisk thoroughly until the mixture is smooth and well blended.
4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Avoid overmixing to keep the cake tender.
5. Pour Batter: Divide the cake batter evenly between the two prepared cake pans.
6. 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 the cake is fully baked.
7. Cool: Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely to room temperature.
8. Prepare Frosting: In a mixing bowl, beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until well incorporated. If the frosting is too thick, add milk one tablespoon at a time until the desired consistency is achieved.
9. Assemble Cake: Place one cooled cake layer on a serving plate and spread a generous layer of cream cheese frosting on top. Add the second cake layer and cover the entire cake with the remaining frosting, smoothing it over the top and sides.
10. Serve: Optionally decorate the cake with sprinkles or frosting decorations. Slice and serve this classic red velvet cake and enjoy!

Notes

• Ensure all wet ingredients, especially eggs and buttermilk, are at room temperature for best results.
• Do not overmix the batter to maintain the cake’s tenderness.
• The white vinegar reacts with baking soda to help the cake rise and enhance texture.
• Red food coloring can be adjusted according to desired color intensity.
• Allow the cake to cool completely before frosting to prevent melting the cream cheese frosting.
• The frosting consistency can be adjusted with milk as needed for easier spreading.
• Store any leftover cake covered in the refrigerator for up to 3-4 days.

Keywords: Red Velvet Cake, Cream Cheese Frosting, Classic Cake, Moist Cake, Dessert Recipe, Holiday Cake