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Moist, tender, and rich with a hint of cocoa, this classic red velvet cake is finished with tangy cream cheese frosting for a decadent showstopper.
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Southern Red Velvet Cake with Tangy Cream Cheese Frosting

Moist, tender, and rich with a hint of cocoa, this classic red velvet cake is finished with tangy cream cheese frosting for a decadent showstopper.
Course Dessert
Cuisine American
Keyword Red Velvet Cake
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16

Ingredients

  • 2.5 cups 355g of all-purpose flour (measure by scooping and leveling)
  • 3 tablespoons 20g of unsweetened cocoa powder
  • 1 teaspoon of baking soda
  • 3/4 teaspoon of salt
  • 2 cups 400g of granulated sugar
  • 3/4 cup 170g of softened unsalted butter
  • 1/3 cup 80ml of vegetable or canola oil
  • 3 large eggs
  • 2 large egg yolks
  • 1 ounce of liquid red food coloring
  • 1.33 cups 315ml of buttermilk
  • 1 tablespoon of vanilla extract
  • 1.5 teaspoons of vinegar

Frosting

  • 16 ounces of cream cheese almost at room temperature
  • 1 cup 225g of unsalted butter, almost at room temperature
  • 1.5 teaspoons of vanilla extract
  • 6 cups 720g of powdered sugar

Instructions

For the Red Velvet Cake:

  • Preheat your oven to 350 degrees. Grease 3 (9-inch) round cake pans, then place a round piece of parchment paper at the bottom of each and grease the parchment. Set these aside.
  • In a large mixing bowl, combine the flour, baking soda, salt, and sifted cocoa powder. Whisk this mixture for about 20 seconds, and then set it aside.
  • Using an electric stand mixer with the paddle attachment, beat together the sugar and butter until the mixture turns pale and fluffy. This will take a few minutes at high speed. Add the vegetable oil and make sure to scrape down the sides of the bowl.
  • Gradually blend in the eggs, one at a time, ensuring each addition is just combined before adding the next. Mix in the egg yolks and red food coloring, then scrape down the bowl.
  • In a liquid measuring cup, combine the buttermilk, vanilla extract, and vinegar. Working in three separate additions, start and finish with the flour mixture. Add 1/3 of the flour mixture, alternating with 1/2 of the buttermilk mixture. Mix each addition until just combined.
  • Scrape down the sides and bottom of the bowl, then gently fold the batter to ensure everything is evenly mixed.
  • Divide the batter equally among the three prepared baking pans, spreading it into an even layer. Bake these in the preheated oven for 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Allow the cake to cool in the pans for 10 minutes, then run a knife around the edges to loosen them. Invert the cake onto wire racks to cool completely.
  • Once the cake is cooled, frost them with Cream Cheese Frosting. Store the cake in an airtight container in the refrigerator.

For the Cream Cheese Frosting:

  • Combine the cream cheese and butter in a large mixing bowl using an electric hand mixer until they are smooth and fluffy. Alternatively, you can use a stand mixer for this step.
  • Add the vanilla and powdered sugar to the mixture, and whip until the frosting becomes light and fluffy. Spread this frosting over the cooled cake.

Notes

  • At this stage, You can briefly freeze the frosting for approximately 5 minutes. Afterward, you can mix it again to achieve a more stable consistency.