Red Velvet Cake with Cream Cheese Frosting Recipe

Introduction

Red velvet cake is a classic dessert known for its vibrant color and subtle cocoa flavor. This moist, tender cake paired with creamy cream cheese frosting makes for a delightful treat perfect for any occasion.

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) and grease and flour two 9-inch round cake pans.
2. Step 2: In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
3. Step 3: In another bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until well blended.
4. Step 4: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing.
5. Step 5: Divide the batter evenly between the prepared pans and bake for 30-35 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.
7. Step 7: Beat the softened cream cheese and butter together until smooth and creamy.
8. Step 8: Gradually add the powdered sugar and vanilla extract to the cream cheese mixture, mixing well. Add milk a little at a time if the frosting is too thick.
9. Step 9: Place one cake layer on a serving plate and spread a generous layer of frosting on top.
10. Step 10: Add the second cake layer on top and cover the entire cake with the remaining frosting.
11. Step 11: Optionally decorate with sprinkles or other decorations, then slice and serve.

Tips & Variations

• Use room temperature ingredients to ensure even mixing and a tender crumb.
• Substitute buttermilk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
• For a more intense red color, add a bit more food coloring or use gel food coloring.
• Chill the frosting slightly if it’s too soft to spread easily.

Storage

Store the cake covered in the refrigerator for up to 3-4 days. Bring to room temperature before serving for the best flavor and texture. Leftover cake can be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without food coloring?

Yes, but the cake won’t have the characteristic red color. It will still taste delicious, with a subtle cocoa flavor.

What can I use if I don’t have buttermilk?

You can make a buttermilk substitute by stirring 1 tablespoon of lemon juice or white vinegar into 1 cup of milk and letting it sit for 5 minutes before using.