Red Velvet Cake with Cream Cheese Frosting
A classic southern dessert featuring a moist red velvet cake topped with rich cream cheese frosting, perfect for any celebration.
Ingredients
For the Cake
- 2.5 cups 2 1/2 cups all-purpose flour Provides the ideal texture
- 1.5 cups 1 1/2 cups granulated sugar Adds the perfect sweetness
- 1 tsp 1 tsp baking soda Ensures a delightful rise
- 1 tsp 1 tsp cocoa powder Gives a subtle chocolate flavor
- 0.5 tsp 1/2 tsp salt Balances the sweetness
- 1.5 cups 1 1/2 cups vegetable oil Contributes to the cake's moisture
- 1 cup 1 cup buttermilk Adds a tangy depth
- 2 large eggs 2 large eggs Use at room temperature for a smooth batter
- 2 tbsp 2 tbsp red food coloring For the signature vibrant red color
- 1 tsp 1 tsp vanilla extract Enhances the flavor profile
- 1 tsp 1 tsp white vinegar Reacts with baking soda to create a fluffy cake
For the Cream Cheese Frosting
- 8 oz 1 (8 oz) package cream cheese Softened for easy blending
- 0.5 cup 1/2 cup unsalted butter Softened to match the cream cheese
- 4 cups 4 cups powdered sugar Achieves the perfect sweetness and texture
- 1 tsp 1 tsp vanilla extract For added flavor
- 1 pinch A pinch of salt Rounds out the sweetness
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- In a medium bowl, whisk together the flour, granulated sugar, baking soda, cocoa powder, and salt. Set aside.
- In a large mixing bowl, combine the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Whisk until well blended.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Baking
- Divide the batter evenly between the two prepared pans, ensuring an even layer in each.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Frosting
- In a large bowl, beat together the softened cream cheese and unsalted butter until smooth and creamy.
- Gradually add the powdered sugar, half a cup at a time, mixing until the frosting is thick and fluffy. Add the vanilla extract and a pinch of salt; mix until fully integrated.
Assembly
- Once the cakes are completely cooled, spread a layer of frosting on the top of the first layer, place the second layer on top, and generously frost the top and sides of the entire cake with the remaining frosting.
- Optional: Decorate the cake with cake crumbs, edible decorations, or shavings of red velvet.
- Slice, serve, and savor each bite.
Notes
Always use room temperature ingredients. Don't skip the vinegar for a fluffy rise. Let cakes cool completely before frosting.