Red Velvet Cake with Cream Cheese Frosting Recipe
This classic Red Velvet Cake features moist, tender layers with a subtle cocoa flavor, enhanced by a vibrant red color. The cake is layered and frosted with a rich, creamy cream cheese buttercream, making it a perfect dessert for celebrations and special occasions.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings (3 layers cake) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Ingredients
- 2 ½ cups all purpose flour
- 1 ½ cups granulated sugar
- 1 ¼ tsp baking soda
- 2 tbsp cocoa powder (regular, not dark cocoa powder)
- 1 tsp salt
- 1 ½ cups vegetable oil (or other neutral cooking oil)
- 2 eggs (room temperature)
- 1 cup buttermilk (room temperature)
- 2 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red gel food coloring
Cream Cheese Frosting Ingredients
- 2 cups unsalted butter (room temperature)
- 8 oz cream cheese (room temperature)
- 7 cups powdered sugar
- 1 tbsp vanilla extract
- ½ tsp salt (adjust to taste)
Instructions
- Preheat and Prepare Pans: Preheat oven to 350° F. Prepare three 7-inch cake pans by spraying with nonstick cooking spray and lining with parchment paper circles to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, cocoa powder, and salt until evenly mixed.
- Mix Wet Ingredients: Add vegetable oil, eggs, buttermilk, vanilla extract, white vinegar, and red gel food coloring to the dry ingredients. Whisk thoroughly until the batter is smooth and fully combined.
- Portion Batter: Divide the batter evenly between the three prepared cake pans, using a kitchen scale to ensure equal amounts in each pan for uniform cake layers.
- Bake Cake Layers: Place pans in the oven and bake for about 30 minutes until the cake layers spring back when gently touched. Baking time may vary depending on pan size.
- Cool Cake Layers: Remove cake pans from oven and let layers cool in the pans for 15-20 minutes. Then transfer the layers to a wire rack to cool completely to room temperature.
- Prepare Cream Cheese Frosting: In a mixing bowl fitted with a paddle or whisk attachment, whip softened butter and cream cheese on medium-high speed for 2 minutes, scraping bowl sides as needed.
- Add Powdered Sugar: Gradually add powdered sugar in two portions, mixing on low until fully incorporated.
- Add Flavorings: Mix in vanilla extract and salt, then whip the frosting on medium speed for 2-3 minutes until smooth and creamy.
- Level Cake Layers: Using a serrated knife, level the cooled cake layers by trimming the domes for flat, even layers.
- Assemble Cake: Place the first cake layer on a plate or cake board, spread an even layer of frosting on top. Repeat stacking and frosting with remaining layers.
- Crumb Coat: Spread a thin layer of frosting all over the cake to seal in crumbs and chill the cake in the refrigerator for 20-30 minutes.
- Final Frosting Layer: Apply the final thick layer of frosting evenly over the cake using an offset spatula. Smooth the sides and top with a cake scraper.
- Decorate: Optionally, add cake crumbs to the sides or top for decoration using reserved crumbs from leveling. Pipe a decorative border around the top edge with a Wilton 1M piping tip for a professional finish.
Notes
- Room temperature ingredients help achieve a smooth batter and frosting texture.
- Use a kitchen scale for batter division to ensure even cake layers and consistent baking.
- Red gel food coloring provides vibrant color without thinning the batter compared to liquid food coloring.
- Chill the crumb-coated cake to make final frosting easier and cleaner to apply.
- Leveling the cake layers makes stacking easier and results in a neater cake appearance.
- This cake is best served chilled but can be brought to room temperature before serving for optimal flavor and texture.
Keywords: red velvet cake, cream cheese frosting, layered cake, classic cake, celebration cake, birthday cake
