Go Back
–+ servings
Red Velvet Cake with Cream Cheese Frosting

Red Velvet Cake with Cream Cheese Frosting

Delightful Red Velvet Cake topped with creamy, luscious Cream Cheese Frosting.
Print Recipe Pin Recipe
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 350 kcal

Equipment

  • 9-inch cake pans
  • mixing bowl
  • Electric Mixer
  • cooling rack
  • spatula
  • Piping Bag

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 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 Ingredients

  • 16 ounces full-fat brick cream cheese softened to room temperature
  • ¾ cup unsalted butter softened to room temperature
  • 5 cups confectioners’ sugar
  • 1.5 teaspoons pure vanilla extract
  • pinch of salt to taste

Instructions
 

Making the Cake

  • 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.
  • Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute. Then 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. Beat in food coloring just until combined. Whip the egg whites on high speed until fluffy peaks form, then gently fold into the batter.
  • Divide batter between cake pans. Bake for 30-32 minutes until tops spring back when gently touched and a toothpick comes out clean. Cool completely in the pans before frosting.

Making the Frosting

  • In a large bowl using a mixer, beat cream cheese and butter until smooth. Add confectioners’ sugar, vanilla extract, and a pinch of salt. Beat until creamy.

Assembling the Cake

  • Slice a thin layer off the tops of the cakes for a flat surface. Place one layer on your cake stand, cover with frosting, top with the second layer, and spread remaining frosting all over.
  • Refrigerate cake for at least 30-60 minutes before slicing.

Notes

The cake layers can be baked ahead and covered overnight. Frosting can also be prepared and refrigerated overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 280mgPotassium: 180mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 30mgIron: 1.2mg
Keyword baking, Cake Recipe, Cream Cheese Frosting, dessert, Red Velvet Cake
Tried this recipe?Let us know how it was!