Red Velvet Cake with Cream Cheese Frosting
🎂 Red Velvet Cake Ingredients
Dry:
2 1/2 cups (315g) all-purpose flour
2 tbsp cocoa powder (unsweetened, not Dutch-processed)
1 tsp baking soda
1/2 tsp salt
Wet:
1 cup (240ml) vegetable oil
1 1/2 cups (300g) granulated sugar
2 large eggs
1 cup (240ml) buttermilk, room temp
2 tsp vanilla extract
1 tsp white vinegar
1–2 tbsp red food coloring (liquid or gel)
🧁 Cream Cheese Frosting Ingredients
8 oz (225g) cream cheese, softened
1/2 cup (113g) unsalted butter, softened
3 1/2 to 4 cups (440–500g) powdered sugar, sifted
2 tsp vanilla extract
Pinch of salt
1–2 tbsp heavy cream or milk (optional, for consistency)
🔪 Cake Instructions
Preheat oven to 350°F (175°C). Grease and line two 9-inch round pans.
Mix dry ingredients: whisk flour, cocoa, baking soda, and salt in a bowl.
In a large bowl, whisk oil and sugar together until smooth. Add eggs, beating well.
Stir in buttermilk, vanilla, vinegar, and red food coloring until combined.
Gradually mix in the dry ingredients until smooth.
Divide batter into pans. Bake 28–32 minutes or until a toothpick comes out clean.
Let cool 10 minutes in pans, then transfer to wire racks to cool fully.
🎂 Frosting Instructions
Beat cream cheese and butter until fluffy and smooth.
Add vanilla and salt.
Gradually add powdered sugar, beating until light and fluffy.
Add a tablespoon of milk or cream if it’s too thick.
🏗️ Assembly Tips
Level the cake layers if needed.
Frost the middle layer generously, then the top and sides.
Decorate with red velvet crumbs, berries, or a white chocolate drizzle if you’re feeling fancy.