Description
This classic Red Velvet Cake with Cream Cheese Frosting is a moist, tender cake with a subtle cocoa flavor, beautifully balanced by a rich, tangy cream cheese frosting. Perfect for celebrations, this recipe features a vibrant red batter and a creamy, stable frosting that holds its shape well, making it ideal for layering and decorating.
Ingredients
Scale
Cake
- 2 1/2 cups (300g) all-purpose flour (fluffed, spooned, and leveled)
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 1 cup vegetable oil
- 2 large eggs (at room temperature)
- 2 1/2 teaspoons vanilla extract
- 1 teaspoon white vinegar
- 2 tablespoons red food coloring
- 1 cup buttermilk (at room temperature)
Cream Cheese Frosting
- 12 tablespoons unsalted butter (softened to room temperature)
- 5 cups powdered sugar
- 16 ounces full-fat brick cream cheese (softened to room temperature)
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F. Line two 8-inch round cake pans with parchment paper or silicone baking mats and grease and flour the pans or spray with nonstick cooking spray with flour.
- Sift Dry Ingredients: Sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt in a mixing bowl and set aside. This ensures an even distribution and light texture.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until the mixture is pale and fluffy.
- Add Oil, Eggs, and Flavorings: Beat in the vegetable oil until well combined. Incorporate eggs one at a time, beating just until combined. On low speed, mix in the white vinegar, vanilla extract, and red food coloring thoroughly.
- Alternate Adding Dry Ingredients and Buttermilk: Add the sifted flour mixture in three parts, alternating with the buttermilk in between each addition. Mix on medium speed just until incorporated, about 30 seconds, avoiding overmixing. Finish with a gentle stir by hand.
- Bake the Cake: Divide batter evenly between the pans, tapping each pan on the counter a few times to release air bubbles. Bake at 350°F for 25-35 minutes, testing with a toothpick until it comes out clean. Avoid overbaking by checking early and often.
- Cool the Cakes: Let the cakes cool in the pans on a wire rack for 10 minutes, then invert onto racks to cool completely for about 2 hours before frosting.
- Make Cream Cheese Frosting: Beat softened butter and powdered sugar on medium-high speed in a stand mixer for about 2 minutes until thick and fluffy. Add cream cheese piece by piece, beating until incorporated after each addition. Mix in vanilla extract and salt. If frosting seems too runny, add more powdered sugar to thicken.
- Prepare Cake Layers: Level the cake tops with a serrated knife, saving the trimmed crumbs for garnish.
- Layer and Frost the Cake: Place one cake layer on a serving plate and spread about 1 1/2 cups of frosting over it. Top with the second layer. Apply a thin crumb coat with 1/2 cup frosting, then refrigerate the cake for 30 minutes to set the crumb coat.
- Final Frosting and Decoration: After chilling, spread the remaining frosting evenly over the top and sides. Optionally pipe a border around the edges. Garnish with reserved cake crumbs. Serve at room temperature for best flavor and texture.
Notes
- Sifting the dry ingredients is essential for a light, even cake texture.
- Be careful not to overmix the batter once the flour and buttermilk are added to avoid a dense cake.
- Use full-fat brick cream cheese and softened butter at room temperature for a smooth, stable frosting.
- Chilling the cake after applying the crumb coat helps achieve cleaner, more professional-looking frosting layers.
- Adjust the amount of powdered sugar in the frosting depending on desired consistency.
- Serve the cake at room temperature to fully enjoy its tender crumb and creamy frosting.
