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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.

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

  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

Find it online: https://thehungrymason.com/red-velvet-cake-with-cream-cheese-frosting-recipe/