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Red Velvet Cake with Cream Cheese Frosting Recipe

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4.1 from 1 review

This classic Red Velvet Cake is a moist, tender, and vibrant dessert perfect for any special occasion. Featuring a rich cocoa base enhanced with buttermilk and a hint of vinegar, it’s layered and frosted with a smooth, tangy cream cheese frosting that balances sweetness with a subtle tang. The cake layers are baked to perfection at a slightly lower temperature for optimal texture and finished with a creamy, luscious frosting that’s easy to spread and holds its shape beautifully.

  • Total Time: 1 hour 40 minutes
  • Yield: 24 servings

Ingredients

Cake Ingredients

  • 21 ounces all-purpose flour
  • 21 ounces granulated sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 3 large eggs (room temperature)
  • 6 ounces vegetable oil
  • 12 ounces buttermilk (room temperature)
  • 1 1/2 tablespoons white vinegar
  • 9 ounces unsalted butter (melted but not hot)
  • 2 teaspoons vanilla extract
  • 1 tablespoon red food coloring (gel food coloring)

Cream Cheese Frosting

  • 18 ounces cream cheese (softened)
  • 12 ounces unsalted butter (softened)
  • 40 ounces powdered sugar (sifted)
  • 1 teaspoon vanilla extract (or orange extract)
  • 1/2 teaspoon salt

Instructions

  1. Prepare Ingredients and Equipment: Ensure all refrigerated ingredients—eggs, buttermilk, butter, and cream cheese—are at room temperature or slightly warm to avoid batter curdling and frosting separation. Grease three 8-inch cake pans with cake goop. Preheat the oven to 335ºF.
  2. Whisk Wet Ingredients: In a medium-sized bowl, whisk together the eggs, vegetable oil, buttermilk, white vinegar, melted butter, vanilla extract, and red food coloring until the mixture is smooth and evenly combined. Set aside.
  3. Combine Dry Ingredients: In the bowl of your stand mixer fitted with the paddle attachment, add flour, granulated sugar, cocoa powder, salt, and baking soda. Mix on low speed for a few seconds to evenly combine the dry ingredients.
  4. Incorporate Wet Ingredients: With the mixer running on low, slowly pour the wet ingredients into the dry mixture. After incorporation, increase the mixer speed to medium and beat for about 1 minute until the batter is smooth. Stop occasionally to scrape the bowl and ensure uniform mixing.
  5. Divide Batter and Bake: Evenly distribute the batter into the three prepared cake pans. Bake at 335ºF for 35 to 40 minutes. Check doneness by softly pressing the center which should feel firm and bounce back, and verify with a toothpick inserted in the center that it comes out clean.
  6. Cool the Cake Layers: Let the cakes cool in the pans for 10 minutes. Then, carefully turn them out onto a wire rack to cool completely. For same-day assembly, place layers in the freezer for 1 hour to firm. For longer storage, wrap and freeze for up to one week.
  7. Prepare Cream Cheese Frosting: Using the whisk attachment on your stand mixer, beat the softened butter on low speed until smooth and lump-free. Add the softened cream cheese and mix on low until homogeneous and smooth, scraping the bowl as needed.
  8. Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed to avoid powder flying out of the bowl. Continue until fully incorporated and smooth.
  9. Flavor and Finish Frosting: Add vanilla extract and salt, then mix until just combined and smooth. Avoid overmixing to maintain frosting texture.
  10. Assemble and Decorate the Cake: Stack the chilled cake layers, applying cream cheese frosting between each layer. Apply a thin crumb coat to seal in crumbs, chill the cake, then frost the entire outside evenly. Refrigerate before serving to achieve clean slicing.

Notes

  • Make sure all refrigerated ingredients are at room temperature for better batter consistency and frosting texture.
  • Use gel food coloring for vibrant color without thinning the batter.
  • Baking at 335ºF (lower than typical 350ºF) helps preserve the cake moisture and tenderness.
  • Do not overmix the frosting to avoid it becoming too loose.
  • Freezing cake layers before frosting makes assembly easier by reducing crumbs.
  • Store leftover cake refrigerated, ideally in an airtight container, for up to 3 days.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/red-velvet-cake-with-cream-cheese-frosting-recipe/