Red Velvet Cake with Cream Cheese Frosting (Printable)

Moust red velvet layers with tangy cream cheese frosting

# What You'll Need:

→ Red Velvet Cake

01 - 2 ½ cups all-purpose flour
02 - 1 ½ cups granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon fine salt
05 - 1 tablespoon unsweetened cocoa powder
06 - 1 ½ cups vegetable oil
07 - 1 cup buttermilk, room temperature
08 - 2 large eggs, room temperature
09 - 2 tablespoons red food coloring
10 - 1 teaspoon vanilla extract
11 - 1 teaspoon white vinegar

→ Cream Cheese Frosting

12 - 16 oz cream cheese, softened
13 - ½ cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 1 teaspoon vanilla extract
16 - Pinch of salt

# How to Make It:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans or line with parchment paper.
02 - Whisk together flour, sugar, baking soda, salt, and cocoa powder in a large bowl until evenly distributed.
03 - Whisk oil, buttermilk, eggs, red food coloring, vanilla, and vinegar in a separate bowl until well combined.
04 - Pour wet ingredients into dry ingredients and mix until just combined. Avoid overmixing to maintain cake texture.
05 - Divide batter evenly between the prepared cake pans, smoothing the tops with a spatula.
06 - Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
08 - Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, beating until fluffy. Mix in vanilla and salt.
09 - Place one cake layer on a serving plate, spread with frosting, top with second layer, then frost the top and sides evenly.
10 - Refrigerate for 30 minutes before slicing to ensure clean cuts and optimal flavor.

# Expert Advice:

01 -
  • The texture is incredibly moist thanks to the oil, making it stay fresh longer than butter cakes.
  • That tangy cream cheese frosting cuts through the sweetness perfectly for a balanced bite.
02 -
  • Ensure all your dairy ingredients are truly at room temperature to avoid a curdled or lumpy batter.
  • Do not overmix the batter or the cake will turn out tough instead of tender and soft.
03 -
  • Use parchment paper rounds in the bottom of your pans for guaranteed easy removal.
  • Level the tops of the cakes with a serrated knife so they stack flat and stable.

Go back