Red Velvet Cake with Cream Cheese Frosting
Ingredients
The cake
-
3
cups
cake flour
-
1
teaspoon
baking soda
-
2
Tablespoons
unsweetened cocoa powder
-
½
teaspoon
salt
-
½
cup
unsalted butter
-
2
cups
granulated sugar
-
1
cup
canola or vegetable oil
-
4
large
eggs
-
1
Tablespoon
pure vanilla extract
-
1
teaspoon
distilled white vinegar
-
1
cup
buttermilk
-
liquid or gel
red food coloring
The frosting
-
16
ounces
full-fat brick cream cheese
-
¾
cup
unsalted butter
-
5
cups
confectioners’ sugar
-
1½
teaspoons
pure vanilla extract
-
pinch
salt
Instructions
- Preheat the oven to 350°F (177°C) and prepare two 9-inch cake pans.
- Whisk together the dry ingredients: flour, baking soda, cocoa powder, and salt.
- In a mixer, beat the butter and sugar until combined, then add oil, egg yolks, vanilla, and vinegar, mixing well.
- Alternate adding the dry ingredients and buttermilk to the wet mixture, mixing until just combined.
- Whip the egg whites until fluffy peaks form and gently fold into the batter.
- Divide the batter between the prepared pans and bake for 30-32 minutes, or until a toothpick comes out clean.
- Cool the cakes completely before frosting.
- For the frosting, beat cream cheese and butter until smooth, then add confectioners’ sugar, vanilla, and salt, mixing until creamy.
- Assemble the cake by frosting between layers and the top and sides, then refrigerate for 30-60 minutes before slicing.
Nutrition Facts (estimated)
Servings
12
Calories
350
Total fat
18g
Total carbohydrates
45g
Total protein
4g
Sodium
300mg
Cholesterol
50mg
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