Red Velvet Cake Cream Cheese (Printer-friendly)
Delicious red velvet cake featuring a tender crumb and tangy cream cheese frosting layering.
# What You’ll Need:
→ Red Velvet Cake
01 - 2 1/2 cups all-purpose flour
02 - 1 1/2 cups granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon fine salt
05 - 1 tablespoon unsweetened cocoa powder
06 - 1 1/2 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 distilled vinegar
→ Cream Cheese Frosting
12 - 16 ounces cream cheese, softened
13 - 1/2 cup unsalted butter, softened
14 - 4 cups confectioners sugar, sifted
15 - 2 teaspoons 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, then line the bottoms with parchment paper.
02 - Whisk together flour, sugar, baking soda, salt, and cocoa powder in a large bowl.
03 - In a separate bowl, blend vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
04 - Gradually add the wet mixture into the dry ingredients, folding with a spatula until just combined and smooth without lumps.
05 - Evenly pour batter into prepared pans.
06 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow cakes to cool in pans for 10 minutes. Remove from pans and cool completely on a wire rack.
08 - Beat cream cheese and butter in a large bowl until smooth and creamy.
09 - Gradually incorporate confectioners sugar, vanilla extract, and salt. Continue beating until light and fluffy.
10 - Place one cake layer on a serving plate. Spread with one-third of the frosting. Add second layer and cover top and sides with remaining frosting.
11 - Refrigerate for 30 minutes to firm frosting before slicing for clean edges.
# Expert Tips:
01 -
- The cocoa whisper keeps it from tasting like pure food coloring—it's balanced and deeply satisfying.
- Cream cheese frosting has a tangy bite that cuts through richness and makes people go back for seconds.
- It's forgiving enough for a weeknight but impressive enough for celebrations.
02 -
- Room temperature matters more than you think—cold eggs and buttermilk create a broken batter that bakes unevenly and tastes dense.
- Don't skip the vinegar; it's what makes red velvet taste like red velvet and not just chocolate with food coloring.
- Chill the assembled cake so the frosting sets; this simple step is the difference between pretty slices and frosting mess.
03 -
- Make sure all your ingredients are at room temperature before you start—this single detail prevents lumpy batter and ensures even baking.
- Sift the confectioners sugar for frosting and take an extra minute to beat the frosting until it looks light and fluffy, which transforms it from good to excellent.