Red Velvet Cake with Cream Cheese Frosting
This Red Velvet Cake with Cream Cheese Frosting offers a moist, flavorful dessert with buttery, cocoa, and buttermilk flavors.
Equipment
- 9-inch Round Cake Pans
- Glass Mixing Bowls
- whisk
- electric mixer
- silicone spatula
- Cooling Rack
- Cake Stand
- Icing Spatula
- Bench Scraper
- piping bag
- Wilton Piping Tip #12
Ingredients
Cake Ingredients
- 3 cups cake flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 Tablespoons unsweetened natural cocoa powder (10g)
- ½ teaspoon salt
- ½ cup unsalted butter (softened to room temperature; 113g)
- 2 cups granulated sugar (400g)
- 1 cup canola or vegetable oil (240ml)
- 4 large eggs (room temperature and separated)
- 1 Tablespoon pure vanilla extract
- 1 teaspoon distilled white vinegar
- liquid or gel red food coloring
- 1 cup buttermilk (at room temperature; 240ml)
Cream Cheese Frosting
- 16 ounces full-fat brick cream cheese (softened to room temperature; 452g)
- ¾ cup unsalted butter (softened to room temperature; 170g)
- 5 cups confectioners’ sugar (600g)
- 1 and ½ teaspoons pure vanilla extract
- pinch of salt to taste
Instructions
Baking Instructions
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
- Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute.
- Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.)
- With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk.
- Beat in your desired amount of food coloring just until combined.
- Whip the 4 egg whites on high speed until fluffy peaks form, about 3 minutes. Gently fold into cake batter.
- Divide batter between cake pans and bake for 30-32 minutes.
- Cool completely in the pans set on a wire rack.
- In a large bowl, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.
- Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes.
- Assemble and frost the cake with the prepared frosting.
- Refrigerate the cake for at least 30-60 minutes before slicing.
Notes
The cake layers can be baked, cooled, and covered tightly at room temperature overnight. The frosting can be prepared then covered and refrigerated overnight. Let the frosting sit at room temperature to slightly soften for 10 minutes before assembling and frosting.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 290mgPotassium: 100mgSugar: 30gVitamin A: 500IUCalcium: 30mgIron: 1mg
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