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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 classic dessert that's rich, moist, and bursting with flavor.
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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 450 kcal

Equipment

  • Stand Mixer
  • 9-inch Cake Pans
  • parchment paper
  • Whisk
  • Serrated knife

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, separated
  • 1 Tablespoon pure vanilla extract
  • 1 teaspoon distilled white vinegar
  • red food coloring liquid or gel
  • 1 cup buttermilk at room temperature

Cream Cheese Frosting Ingredients

  • 16 ounces cream cheese full-fat brick, softened to room temperature
  • ¾ cup unsalted butter softened to room temperature
  • 5 cups confectioners’ sugar
  • 1 ½ teaspoons pure vanilla extract
  • salt pinch, to taste

Instructions
 

Cake Instructions

  • 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.
  • Beat the butter and sugar together on medium-high speed until combined, about 1 minute. 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 your desired amount of food coloring just until combined.
  • In a separate medium bowl, whisk or beat the 4 egg whites on high speed until fluffy peaks form, about 3 minutes. Gently fold into cake batter.
  • Divide batter between cake pans. Bake for 30-32 minutes or until the tops spring back when gently touched and a toothpick inserted comes out clean. Cool completely in the pans.
  • In a large bowl, beat the cream cheese and butter together until smooth, about 2 minutes. Add confectioners’ sugar, vanilla extract, and salt. Beat until creamy.
  • Assemble and frost the cake by slicing a thin layer off the tops of the cakes. Place one layer on the cake stand, cover with frosting, top with the second layer, and frost the top and sides.
  • Refrigerate cake for at least 30-60 minutes before slicing. Store leftovers tightly in the refrigerator for 5 days.

Notes

Allow the cake to cool completely before frosting for best results.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 56gProtein: 5gFat: 25gSaturated Fat: 15gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 40gVitamin A: 700IUCalcium: 50mgIron: 2mg
Keyword baking, cake, Classic Recipe, cream cheese frosting, dessert, Red Velvet Cake
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