Red Velvet Cake Recipe with Cream Cheese Frosting

This red velvet cake has a classic sponge texture that's light and airy, moist cake with a tender crumb and deep red color in contrast to the white cream cheese frosting. This simple, easy and effortless recipe is a must-have recipe for anyone who loves to bake cakes whether you are a novice or a seasoned baker.

Red Velvet Cake Recipe with Cream Cheese Frosting

This rich, moist red velvet cake has a hint of cocoa and deep rich red color. An oil-based cake baked from scratch using buttermilk with baking soda which creates a reaction making it extra light and airy. A simple and easy recipe frosted with a light and fluffy cream cheese frosting.

4.98 from 44 votes

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Course: Dessert

Cuisine: American

Keyword: cakes, Red Velvet

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: servings

Calories: 578kcal

Author: Veena Azmanov

Cost: $10

Equipment

Ingredients

For the Cake

2 1/2 cup All-purpose flour
2 tbsp Cocoa Powder
3/4 cup Cooking oil
1 1/2 cup Sugar
1/2 tsp Salt
3 Eggs
1 cup Buttermilk
1 tsp Baking soda
1 tsp Baking Powder
2 tsp Vanilla extract
2 tbsp Red food color (or 1/4 tsp food gel color)

For the cream cheese frosting

8 oz Cream cheese 38% fat or more
4 oz Butter unsalted
4 cup Powdered sugar
2 tbsp Whipping cream or milk
1/2 tbsp Lemon juice
1/4 tsp Salt
1 tsp Vanilla extract

Extra

1/2 cup Simple Syrup

Metric - US customary

Instructions

Prepare

Pre-heat the oven to 160 C / 320 F
Grease and line 3 x 6-inch round cake pans or 2 x 7-inch- round cake pans
Sift together the flour, salt, baking soda and cocoa powder.

Whip eggs

Whip eggs with a pinch of salt using a whisk attachment for two minutes
Then gently add the sugar one tbsp at a time.
Once all the sugar is, in turn, the mixer to medium-high and whip until light and fluffy (ribbon stage)

Add wet ingredients

Once eggs are whipped slowly add the buttermilk
Followed by the oil
Then the vanilla and
Lastly the red food color

Fold dry ingredients

Gently fold the flour mix into the egg mixture - add 1/3 with a whisk to prevent lumps.
Then fold the rest with a spatula gently - turning the bowl as you fold in
Once the batter has no traces of flour
Pour into your prepared baking pans

Bake

Bake in a preheated oven on the center rack for 20 to 25 minutes or until the skewer inserted comes clean.
Cool on a wire rack for 10 minutes before you remove from the pan
Cool the cake completely before you decorate with frosting.

Prepare Frosting

In a mixer bowl add the cream cheese and room temperature butter.
Whip with a paddle attachment until light and fluffy – about 3 minutes.
Add 2 tbsp of cream, salt, lemon juice and vanilla – whip another minute
Add powdered sugar one cup at a time until you’ve used all
Continue to whip on medium-high for 3 to 5 minutes more.
Check consistency – if necessary add more powdered sugar to stiffen or fresh cream to lighten.
The more you whip the lighter this frosting will become.

Decorate Cake

Moisten cooled cake layers with simple syrup.
Layer the layers with cream cheese frosting
Cool the cake layers then frost around the layers with a clean spatula
Once frosted use a clean bench scraper to smooth the top and sides.
Use any leftover frosting to pipe a border on the top and bottom.

Video

Nutrition