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Red Velvet Cake with Cream Cheese Frosting

Irresistible Red Velvet Cake with Cream Cheese Frosting Delight

Enjoy a slice of this Red Velvet Cake with Cream Cheese Frosting, a blend of cocoa and vanilla that’s perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Holiday Cakes
Cuisine: Southern
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2.5 cups all-purpose flour Substitute with cake flour for lighter texture.
  • 0.25 cups unsweetened cocoa powder Sift into dry ingredients.
  • 2 teaspoons baking soda Acts as leavening agent.
  • 1 teaspoon salt Enhances flavor.
  • 1.5 cups granulated sugar Sweetens cake.
  • 1 cup unsalted butter Softened for easy mixing.
  • 0.5 cups vegetable or canola oil Substitute with melted coconut oil if desired.
  • 3 large eggs Provide moisture and stability.
  • 2 large egg yolks Enhance tenderness.
  • 1 tablespoon liquid red food coloring For iconic color; gel is better.
  • 1 cup buttermilk Substitute with milk + vinegar if needed.
  • 2 teaspoons vanilla extract Opt for pure for best results.
  • 1.5 teaspoons vinegar Works with baking soda for lift.
For the Frosting
  • 16 oz cream cheese Room temperature for smooth mixing.
  • 1 cup unsalted butter for frosting Also best at room temperature.
  • 6 cups powdered sugar Sweetens and thickens frosting.

Equipment

  • Stand Mixer
  • 9-inch Round Cake Pans
  • Mixing Bowls
  • Whisk
  • spatula
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare the cake pans.
  2. In a large bowl, mix flour, baking soda, salt, and sifted cocoa powder.
  3. Beat together sugar and butter until fluffy, then incorporate wet ingredients.
  4. Combine buttermilk mixture into the batter gradually, alternating with dry ingredients.
  5. Divide batter into pans, bake for 26-30 minutes, and cool.
  6. Beat cream cheese and butter together, then add powdered sugar to make frosting.
  7. Layer and frost the cooled cake with cream cheese frosting.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 60gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 40gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Store sliced Red Velvet Cake in an airtight container for up to 5 days. Freeze uncut layers for up to 2 months.

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