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–+ servings
Red Velvet Cake

Red Velvet Cake

Delicious red velvet cake with cream cheese frosting, perfect for any occasion.
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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 350 kcal

Equipment

  • 9-inch cake pans
  • mixing bowls
  • Electric mixer
  • whisk
  • Spatula
  • Cooling Rack
  • Icing spatula
  • Bench scraper

Ingredients
  

Cake

  • 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
  • 1 cup buttermilk (at room temperature)
  • liquid or gel red food coloring

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 salt (to taste)

Instructions
 

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 the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
  • Using a mixer, beat the butter and sugar together on medium-high speed until combined. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high.
  • With the mixer on low speed, alternate adding the dry ingredients with the buttermilk. Add food coloring until desired color. Whisk or beat the egg whites until fluffy peaks form.
  • Gently fold the egg whites into the cake batter. Divide batter between prepared cake pans. Bake for 30-32 minutes.
  • Let cakes cool completely in the pans on a wire rack.
  • In a bowl, beat cream cheese and butter together until smooth. Gradually add confectioners' sugar, vanilla extract, and salt, beating until creamy.
  • Assemble the cake by layering and frosting between layers and on top and sides.
  • Refrigerate for 30-60 minutes before slicing.
  • Store leftover cake tightly in the refrigerator for up to 5 days.

Notes

Cake layers can be made ahead and stored. Ensure all ingredients are room temperature for best results.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 800IUCalcium: 50mgIron: 1mg
Keyword baking, Cake, cream cheese frosting, dessert, Red Velvet Cake
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