Red Velvet Cake with Cream Cheese Frosting (Printable version)
Moist red velvet layers with subtle cocoa, topped with tangy cream cheese frosting. A classic American dessert.
# What you need:
→ For the Red Velvet Cake
01 - 2 ½ cups all-purpose flour
02 - 1 ½ cups granulated sugar
03 - 1 tsp baking soda
04 - 1 tsp fine salt
05 - 1 tbsp unsweetened cocoa powder
06 - 1 ½ cups vegetable oil
07 - 1 cup buttermilk, room temperature
08 - 2 large eggs, room temperature
09 - 2 tbsp red food coloring
10 - 1 tsp vanilla extract
11 - 1 tsp white vinegar
→ For the Cream Cheese Frosting
12 - 16 oz cream cheese, softened
13 - ½ cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 1 tsp vanilla extract
16 - Pinch of salt
# How to make it:
01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, or line with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well blended.
03 - In another bowl, whisk together the oil, buttermilk, eggs, red food coloring, vanilla, and vinegar until smooth and fully incorporated.
04 - Add the wet ingredients to the dry ingredients and mix until just combined. Take care not to overmix the batter.
05 - Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
06 - Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, beating until fluffy. Mix in vanilla and a pinch of salt.
09 - Once cakes are completely cool, place one layer on a serving plate, spread with frosting, top with the second layer, and frost the top and sides.
10 - Chill for 30 minutes before slicing for best results and cleaner cuts.
# Expert tips:
01 -
- The buttermilk keeps every bite impossibly moist without making it heavy
- That perfect tangy cream cheese frosting balances the subtle cocoa sweetness
- It looks stunning on any dessert table but tastes even better than it looks
02 -
- Room temperature ingredients combine more smoothly and prevent curdling in the frosting
- Overmixing the batter creates a tough cake texture, so stop as soon as flour disappears
- Completely cooled cake layers are essential or the frosting will melt and slide off
03 -
- Sift your powdered sugar before adding to frosting to prevent any gritty texture
- Run your knife under hot water and wipe dry between slices for perfectly clean cuts