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Red Velvet Cake with Cream Cheese Frosting

A delightful dessert that combines a rich crimson hue, velvety texture, and decadent cream cheese frosting, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Celebration, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2.5 cups all-purpose flour Provides structure for a soft crumb.
  • 1.5 cups granulated sugar Adds sweetness to balance flavors.
  • 1 tsp baking soda Leavening agent for perfect rise.
  • 1 tsp cocoa powder Enhances the flavor with a hint of chocolate.
  • 0.5 tsp salt A vital contrast to the sweetness.
  • 1.5 cups vegetable oil Keeps the cake moist and tender.
  • 1 cup buttermilk, room temperature Adds subtle tang and keeps the cake fluffy.
  • 2 large eggs, room temperature For binding and richness.
  • 2 tbsp red food coloring Provides iconic red hue.
  • 1 tsp vanilla extract Adds aromatic sweetness.
  • 1 tsp white vinegar Reacts with baking soda for a lighter cake.
For the Cream Cheese Frosting
  • 1 package (8 oz) cream cheese, softened Serves as the creamy base.
  • 0.5 cup unsalted butter, softened Enhances the frosting's texture.
  • 4 cups powdered sugar Sweetens it to perfection.
  • 1 tsp vanilla extract Flavors the frosting beautifully.
  • Pinch of salt Balancing the sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) to ensure even baking.
  2. Grease and flour two 9-inch round cake pans or line them with parchment paper.
  3. In a medium bowl, whisk together the flour, granulated sugar, baking soda, cocoa powder, and salt. Set aside.
  4. In a large mixing bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until thoroughly combined.
  5. Gradually add the dry mixture to the wet ingredients, folding gently until just combined.
  6. Pour the batter evenly into the prepared cake pans, smoothing the tops.
Baking
  1. Place the cake pans in the preheated oven and bake for 30-35 minutes, or until a toothpick comes out clean.
  2. Once baked, allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
Frosting
  1. In a large bowl, beat the softened cream cheese and unsalted butter until smooth and creamy.
  2. Gradually add the powdered sugar, half a cup at a time, mixing until thick and fluffy. Blend in the vanilla extract and a pinch of salt.
Assembly
  1. Once the cakes are completely cool, spread a layer of frosting on the first layer, add the second layer, and frost the top and sides.
  2. Decorate with cake crumbs, edible decorations, or red velvet shavings, if desired.
Serving
  1. Slice the beautifully frosted Red Velvet Cake and enjoy with friends and family.

Notes

Use room temperature ingredients for better mixing. Avoid overmixing to keep the cake light and fluffy. Adjust food coloring based on preference.