Dessertscookingclassy5.0
Red Velvet Cake with Cream Cheese Frosting
The ultimate red velvet cake! It's a decadent, flavorful, gorgeously red and tender cake topped with a sweet, rich cream cheese frosting. It's perfectly melt-in-your-mouth fluffy and amazingly moist. A dessert that's sure to impress!
👥 16 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min🔥 Cook: 30 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- mixing bowl
- whisk
- measuring cup
- knife
📝 Preparation Steps
1
For the Red Velvet Cake: Preheat oven to 350 degrees. Butter 3 (9-inch) round cake pans then line bottom of each with a round of parchment paper and butter parchment, set aside.
2
Add flour, baking soda and salt to a large mixing bowl. Sift in cocoa powder then whisk mixture ⏱️ 20 seconds, set aside.
(19g) unsweetened cocoa powder3 Tbspbaking soda1 tsp(400g) granulated sugar2 cups(226g) unsalted butter, (nearly at room temperature)1 cup(720g) powdered sugar6 cups
3
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together sugar and butter until pale and fluffy (this will take several minutes whipping on high speed). Mix in vegetable oil. Scrape down bowl.
4
Blend in eggs one at a time, mixing just until combined after each addition. Mix in egg yolks then red food coloring. Scrape down bowl.
(19g) unsweetened cocoa powder3 Tbsp(400g) granulated sugar2 cupslarge eggs3(226g) unsalted butter, (nearly at room temperature)1 cup(720g) powdered sugar6 cupslarge egg yolks2
5
In a liquid measuring cup, measure out buttermilk then whisk in vanilla extract and vinegar. Working in three separate, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition.
(19g) unsweetened cocoa powder3 Tbsp(400g) granulated sugar2 cupsvanilla extract1 Tbsp(226g) unsalted butter, (nearly at room temperature)1 cuptsp vanilla extract1 1/2(720g) powdered sugar6 cups
6
Scrape down sides and bottom of bowl and gently fold batter just to ensure it's evenly incorporated.
7
Divide mixture evenly among three prepared baking pans. Spread into an even layer and bake in preheated oven ⏱️ 26 - 30 minutes until toothpick inserted into center of cake comes out clean.
8
Cool in cake pan ⏱️ 10 minutes then run knife around edges of cake to loosen and invert onto wire racks to cool completely. Once cool, frost with Cream Cheese Frosting. Store cake in an airtight container in refrigerator.
(19g) unsweetened cocoa powder3 Tbsp(400g) granulated sugar2 cupscream cheese, (nearly at room temperature)16 oz(226g) unsalted butter, (nearly at room temperature)1 cup(720g) powdered sugar6 cups
9
For the Cream Cheese Frosting: Mix cream cheese and butter in a large mixing bowl using an electric hand mixer until smooth and fluffy (or alternately use stand mixer).
(19g) unsweetened cocoa powder3 Tbsp(400g) granulated sugar2 cupscream cheese, (nearly at room temperature)16 oz(226g) unsalted butter, (nearly at room temperature)1 cup(720g) powdered sugar6 cups
10
Mix in vanilla and powdered sugar and whip until light and fluffy*. Spread over cooled cake.
Nutrition Facts
calories
706 kcal
fat Content
37 g
serving Size
1 serving
sugar Content
71 g
sodium Content
316 mg
protein Content
6 g
cholesterol Content
141 mg
carbohydrate Content
89 g
saturated Fat Content
23 g
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