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A slice of red velvet cake on a plate with cream cheese frosting

Red Velvet Cake With Cream Cheese Frosting

Diana Rattray
This moist red velvet cake with its fluffy cream cheese frosting is the perfect dessert for a family treat or special occasion! Bake it in 2 or 3 layers.
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Servings 16 servings
Calories 591
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Course cakes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
  

  • 2 1/2 cups all-purpose flour, 320 grams
  • 1/4 cup unsweetened cocoa powder, 24 grams
  • 1/2 teaspoon salt, I use fine sea salt
  • 1 teaspoon baking soda
  • 1/2 cup unsalted butter, 113 grams, softened
  • 3/4 cup vegetable oil, 155 grams neutral, such as canola or safflower
  • 1 cup granulated sugar, 199 grams
  • 3/4 cup brown sugar, 160 grams
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla
  • 2 teaspoons vinegar
  • 1 teaspoon red food coloring gel
  • 1 cup buttermilk, 230 grams

For the Cream Cheese Frosting

  • 16 ounces cream cheese, (453 grams), softened
  • 1/2 cup unsalted butter, (113 grams), softened
  • 1/4 teaspoon salt
  • 4 to 5 cups confectioners' sugar, (454 to 587 grams), sifted
  • 1 1/2 teaspoons vanilla extract

Instructions

  • Preheat the oven to 350 F. Spray 3 8-inch round pans (or 2 8-inch or 9-inch cake pans) with cooking spray and line with parchment paper. Set aside.
  • Combine the flour, cocoa powder, salt, and baking soda; mix with a whisk to blend and set aside.
  • In a mixing bowl with an electric mixer, beat the butter until smooth and creamy. Add the granulated and brown sugars and beat on low speed until well blended.
  • Add the eggs and beat until blended.
  • Add the vegetable oil, vanilla, vinegar, and food coloring; mix until blended.
  • Add 1/3 of the flour mixture and 1/2 of the buttermilk; mix well. Repeat with another 1/3 of the flour mixture and the remaining buttermilk and mix well. Add the remaining flour and beat just until smooth and well blended.
    red velvet cake prep, batter in the mixing bowl.
  • Divide the batter evenly among the 3 pans (or 2 pans) and spread with a spatula.
  • Bake the layers in the preheated oven for 25 to 30 minutes, until the cake bounces back when lightly touched with a finger.
  • Cool the cakes in the pans on a rack for about 20 minutes. Remove them from the pan and cool completely on racks before frosting and assembling the layers.

Prepare the Frosting and Assemble the Cake

  • In a mixing bowl with an electric mixer, beat the cream cheese until smooth. Add the butter and salt and beat until well combined.
  • Add 4 cups of confectioners' sugar and beat on low speed until well blended. Add more confectioners' sugar if a thicker frosting is desired, then beat in the vanilla. Continue to beat for a minute or 2, until smooth and creamy.
    cream cheese frosting in a bowl

Nutrition

Calories: 591kcalCarbohydrates: 71gProtein: 5gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 84mgSodium: 297mgPotassium: 127mgFiber: 1gSugar: 54gVitamin A: 794IUCalcium: 66mgIron: 1mg

Disclaimer:

Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.

Keyword cream cheese frosting, red velvet cake
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