Red Velvet Cake with Cream Cheese Icing
Indulge in the classic elegance of Red Velvet Cake with Cream Cheese Icing—a show-stopping dessert that’s as visually stunning as it is delicious. This moist, ruby-red cake is delicately flavored with a hint of cocoa and tangy buttermilk, perfectly balanced by the velvety richness of a fluffy cream cheese frosting. Vibrant red food coloring gives the cake its iconic hue, while simple pantry staples like flour, sugar, and eggs make it delightfully approachable. Perfect for celebrations, this two-layer masterpiece is easy to prepare in just one hour, including baking time! Serve it at your next gathering to captivate guests with its striking color, decadent frosting, and irresistibly soft texture. Ideal keywords: red velvet cake recipe, cream cheese frosting, easy homemade cake, holiday dessert ideas.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1.75 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon unsweetened cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 pieces large eggs
- 2 tablespoons red food coloring
- 2 teaspoons vanilla extract
- 1 teaspoon distilled white vinegar
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking soda, salt, and cocoa powder.
In another large bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and distilled white vinegar until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix the batter.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
To prepare the cream cheese icing, beat the softened cream cheese and unsalted butter together in a large bowl until light and fluffy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Stir in the vanilla extract.
Place one cake layer on a serving plate and spread a generous amount of frosting on top. Place the second cake layer on top and frost the top and sides of the cake.
Decorate as desired and refrigerate for 30 minutes before serving to set the frosting. Enjoy!
Nutrition Facts
Calories |
9729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 581.6 g | 746% | |
| Saturated Fat | 255.5 g | 1278% | |
| Polyunsaturated Fat | 134.9 g | ||
| Cholesterol | 1418 mg | 473% | |
| Sodium | 5538 mg | 241% | |
| Total Carbohydrate | 1102.9 g | 401% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 850.1 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 894 mg | 69% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 1412 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
