Red Velvet Cake with Cream Cheese Frosting
🎯 Serves: 10–12
⏱️ Total Time: ~1 hour 30 min
(Prep: 30 min | Bake: 30–35 min | Cool & Frost: 30 min)
📝 Ingredients
For the Red Velvet Cake:
2 ½ cups all-purpose flour
2 tbsp unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
½ cup unsalted butter (room temp)
½ cup vegetable oil
1 ½ cups granulated sugar
2 large eggs
1 cup buttermilk (room temp)
2 tsp vanilla extract
1 tbsp red food coloring (liquid or gel)
1 tsp white vinegar
For the Cream Cheese Frosting:
16 oz cream cheese (softened)
½ cup unsalted butter (softened)
4 cups powdered sugar (sifted)
2 tsp vanilla extract
Pinch of salt
🔧 Instructions
1. Preheat & Prepare
Preheat oven to 350°F (175°C).
Grease and flour two 9-inch cake pans or line with parchment circles.
2. Mix the Dry Ingredients
In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. Cream the Wet Ingredients
In a large bowl, beat butter, oil, and sugar until light and fluffy (about 3–4 min).
Add eggs one at a time, beating well.
Mix in vanilla and food coloring.
4. Combine
Mix in half the dry ingredients, then add the buttermilk.
Add remaining dry mix. Stir until just combined.
Add vinegar and give one final mix (batter will be smooth and thick).
5. Bake
Divide batter evenly into prepared pans.
Bake for 30–35 minutes, or until a toothpick comes out clean.
Cool in pans 10 min, then transfer to wire racks to cool completely.
6. Make the Frosting
Beat cream cheese and butter until smooth and fluffy.
Add vanilla and salt.
Gradually beat in powdered sugar until silky and spreadable. Chill if needed.
7. Assemble
Place one cake layer on a plate.
Spread a thick layer of frosting on top.
Add second cake layer and frost the top and sides.
Smooth it out or go rustic—your call!