Description
This classic Red Velvet Cake with Cream Cheese Frosting is a moist, fluffy, and beautifully red-hued dessert perfect for any celebration. The rich cream cheese frosting adds a delightful tangy sweetness, complementing the subtle cocoa flavor of the cake. Easy to prepare and irresistibly delicious, this recipe yields a stunning two-layer cake that’s sure to impress.
Ingredients
Scale
Cake Ingredients
- 2 1/2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 1 1/2 cups vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
Frosting Ingredients
- 16 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons milk (optional, for frosting consistency)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans to ensure the cakes do not stick after baking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt until evenly combined.
- Combine wet ingredients: In a separate bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until the mixture is smooth and well combined.
- Make the batter: Gradually add the wet ingredient mixture to the dry ingredients, stirring until a smooth batter forms with no lumps.
- Fill pans and bake: Evenly divide the batter between the two prepared cake pans and smooth the tops. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the centers comes out clean.
- Cool the cakes: Remove the pans from the oven and allow the cakes to cool in the pans for 10 minutes. Then, transfer the cakes to wire racks to cool completely before frosting.
- Prepare the frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar, continuing to beat until light and fluffy. Mix in the vanilla extract. If frosting is too thick, add 1 to 2 tablespoons of milk to achieve a spreadable consistency.
- Assemble the cake: Once the cakes are fully cooled, spread a layer of cream cheese frosting on top of one cake layer. Place the second cake layer on top, then evenly frost the top and sides of the entire cake.
- Serve: For best results, chill the frosted cake in the refrigerator for about 30 minutes before slicing. Slice and serve to enjoy.
Notes
- Ensure the cream cheese and butter are softened to achieve a smooth and creamy frosting.
- Allowing the cake to chill for 30 minutes after frosting helps the flavors meld and makes slicing easier.
- You can substitute buttermilk with milk mixed with a tablespoon of vinegar if buttermilk is unavailable.
- Use gel food coloring for a more vibrant red without altering the batter consistency.
