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Red Velvet Cake with Cream Cheese Frosting

Red Velvet Cake with Cream Cheese Frosting

This Red Velvet Cake with Cream Cheese Frosting is a rich, velvety dessert with buttery, cocoa flavors and a tangy cream cheese frosting.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Equipment

  • 9-inch cake pans
  • mixing bowls
  • handheld or stand mixer
  • whisk
  • spatula
  • Cooling Rack
  • cake stand
  • 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 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 and ½ teaspoons pure vanilla extract
  • pinch of salt to taste

Instructions
 

Cake 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 together flour, baking soda, cocoa powder, and salt in a large bowl. Set aside.
  • Beat butter and sugar together on medium-high speed until combined, about 1 minute. Add oil, egg yolks, vanilla extract, and vinegar, beat on high for 2 minutes. Set the egg whites aside.
  • Add dry ingredients in 2-3 additions, alternating with buttermilk. Beat in food coloring until combined. Whisk egg whites on high speed until fluffy peaks form and gently fold into cake batter.
  • Divide batter between cake pans and bake for 30-32 minutes or until a toothpick comes out clean. Cool completely in pans on a wire rack.

Frosting Preparation

  • Beat cream cheese and butter on medium-high speed until smooth, about 2 minutes. Add confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high for 3 minutes.

Assembly

  • Slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on the cake stand or serving plate. Cover the top evenly with frosting, then top with the 2nd layer and spread remaining frosting on top and sides.
  • Refrigerate the cake for at least 30-60 minutes before slicing to help it hold its shape when cutting.
  • Store leftover cake tightly covered in the refrigerator for 5 days. Frosted or unfrosted cake layers can be frozen for up to 2-3 months.

Notes

The cake layers can be baked ahead and stored overnight. The frosting can be prepared and refrigerate overnight as well.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 100mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 40gVitamin A: 800IUCalcium: 50mgIron: 1mg
Keyword baking, cake recipe, cream cheese frosting, Dessert, red velvet cake
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