Red Velvet Cake

5 from 3 votes

This Red Velvet Cake with homemade cream cheese frosting is one that everyone will love! The perfect texture and an amazing flavor combo!

Prep Time25

Cook Time28

Total Time53

Course: Dessert

Cuisine: American

Keyword: Red Velvet Cake

Servings:

Calories: 795kcal

Author: Kelly Anthony

Ingredients

For the Cake:

2 ⅓ cups cake flour
3 tablespoons unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon fine sea salt
1 ¼ cup unsalted butter, room temperature
1 ½ cup granulated sugar
1 tablespoon red food coloring
1 ¼ cup buttermilk, room temperature
1 tablespoon distilled white vinegar
1 teaspoon pure vanilla extract
3 large eggs, room temperature

For the Icing:

2 (8-ounce) packages cream cheese, room temperature
¾ cup unsalted butter, room temperature
4 cups powdered sugar
1 teaspoon pure vanilla extract
¼ teaspoon fine sea salt

Instructions

To Make the Cake:

Preheat the oven to 350°F and have ready 2 greased 9" baking pans, lined with parchment paper on the bottom.
Sift the cake flour, cocoa powder, baking powder, baking soda, and salt over a medium-sized mixing bowl. Set aside until ready to use.
Add the butter and sugar to a large bowl and using a handheld mixer, mix until fluffy and pale yellow in color (about 3-5 minutes). You could also use a stand mixer fitted with a paddle attachment for this task. Once the butter and sugar have been creamed, add in the food coloring and mix until combined. Set the mixture aside.
Add buttermilk, vinegar, vanilla, and eggs to a 2-cup measuring pitcher or small bowl and whisk to combine.
With the mixer on low, add the dry ingredients in 3 rounds, alternating with the buttermilk mixture (adding it in 2 rounds). Scrape the sides and the bottom of the bowl, and mix once again.
Divide the batter among the prepared pans, and smooth over the top. Bake for 28-32 minutes. Set the cake aside to cool completely on a wire rack before icing.

To Make the Icing:

For the frosting, you will need a large mixing bowl and a handheld mixer or a stand mixer fitted with a paddle attachment. Add the cream cheese and butter to the bowl and mix on medium-high speed for 2-4 minutes, until very smooth.
Add the powdered sugar, vanilla, and salt and begin mixing on low. Once the sugar is mostly incorporated, you can begin mixing on medium-high. Mix for 2 minutes more, until light and fluffy.
Level out your cake layers using a long, serrated knife. Reserve cake trimmings for decorating later, if desired.
Place one of the cake layers on a cake stand or serving dish, and top with a large dollop of frosting. Spread the frosting to the edges and repeat with the second layer. Use the remaining frosting to frost the top and sides of the cake. Use any remaining cake trimmings to crumble and decorate the top of the cake if desired.

Notes

HOW TO KNOW WHEN THE CAKE IS DONE:

The cake is ready when the center of it springs back ever so slightly after a gentle poke or a toothpick inserted in the center comes out with only a few crumbs clinging to it.

Nutrition