RED VELVET CAKE WITH CREAM CHEESE FROSTING
Red Velvet Cake with Cream Cheese Frosting is a moist, fluffy cake with a subtle cocoa flavor and a creamy, tangy frosting. Perfect for celebrations or dessert anytime.
Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon cocoa powder
Wet Ingredients:
- 1 ½ cups vegetable oil
- 1 cup buttermilk buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
For Frosting:
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Prepare Pans:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Mix Dry Ingredients:
- In a bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
Mix Wet Ingredients:
- In another bowl, mix oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until combined.
Combine Batter:
- Gradually add dry ingredients to wet ingredients and mix until smooth.
Bake Cake:
- Divide batter evenly between prepared pans. Bake 25–30 minutes or until a toothpick comes out clean.
Cool Cakes:
- Cool cakes completely on a wire rack.
Prepare Frosting:
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
Assemble & Serve:
- Frost cooled cakes with cream cheese frosting and layer as desired. Slice and serve.
Notes
- Make Ahead: Cake can be baked a day in advance and frosted when ready to serve.
- Variations: Add a sprinkle of cocoa or crushed nuts on top for decoration.
- Serving Suggestions: Serve as a dessert for birthdays, holidays, or special occasions.
- Allergy-Friendly: Use dairy-free cream cheese and butter for a vegan-friendly version.
- Storage Tips: Store in airtight container in refrigerator for 3–4 days.