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Red Velvet Cake with Cream Cheese Frosting

Red Velvet Cake with Cream Cheese Frosting

Delicious Red Velvet Cake topped with creamy cream cheese frosting, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 32 minutes
Cooling Time 1 hour
Total Time 2 hours 2 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • 9-inch cake pans
  • Handheld or stand mixer
  • whisk
  • paddle attachment
  • Rubber Spatula
  • silicone spatula
  • wire rack
  • Icing spatula
  • bench scraper
  • Measuring Cups and Spoons

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 of salt to taste

Instructions
 

Preparation

  • 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.
  • Add desired amount of food coloring just until combined.
  • Whisk the egg whites on high speed until fluffy peaks form, about 3 minutes. Gently fold into cake batter.
  • Divide batter between cake pans. Bake for 30-32 minutes or until a toothpick inserted comes out clean.
  • Cool completely in the pans on a wire rack.

Frosting and Assembling

  • 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 for 3 minutes.
  • Slice a thin layer off the tops of the cakes. Place 1 cake layer on your serving plate and cover with frosting.
  • Top with 2nd layer and spread remaining frosting all over the top and sides.
  • Refrigerate cake for at least 30-60 minutes before slicing.
  • Cover leftover cake tightly and store in the refrigerator for 5 days.

Notes

Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 70gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 45gVitamin A: 600IUCalcium: 20mgIron: 1.5mg
Keyword baking, Cake, cream cheese frosting, dessert, Red Velvet Cake, Sweet
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