The Best Red Velvet Cake with Cream Cheese Frosting Recipe

Red Velvet Cake and Cream Cheese Frosting

I’m a lover of all things red velvet. Red velvet cupcakes, red velvet donuts, and of course, classic red velvet cake!!! So when I started brainstorming recipes for the upcoming holiday season, I knew a stunning red velvet layer cake had to be on the menu! It’s just so festive. 

The Best Red Velvet Cake with Cream Cheese Frosting Recipe
Super delicious. Wonderful recipe!! Made it or my partner's bday and the result was everyone praising me will def make again and again and again

Prep: 15 mins
Cook: 25 mins
Total: 40 mins

Ingredients

• 1/2 cup (120g) unsalted butter, at room temperature
• 1 tablespoon (10g) unsweetened cocoa powder plus 1 tablespoon extra for dusting
• 2 large eggs
• 1/4 cup cooking oil
• 1 1/2 cups (300g) caster sugar (or fine white granulated sugar)
• 2 1/2 tablespoons (45ml) red food colouring (liquid, not gel)
• 2 1/2 cups (350g) plain cake flour, sifted (or all purpose/plain flour)
• 1 tablespoon (20ml) white vinegar
• 2 teaspoons (10ml) pure vanilla extract
• 1 cup (250ml) buttermilk
• 1 teaspoon salt
• 1 teaspoon baking soda (bi-carb soda)

  Cream Cheese Frosting:

• 14 ounces (400g) cream cheese (not spreadable), at room temperature
• 2 teaspoons pure vanilla extract
• 1 tablespoon lemon juice (optional -- adds subtle hint of lemon)
• 4 cups confectioners (or icing) sugar
• 1/2 cup (120g) unsalted butter, at room temperature

Instructions

For Cake:

1. Heat oven to 350°F | 175°C. Lightly grease two 8-inch cake pans with butter or nonstick oil spray and lightly dust with 1 tablespoon of the sifted cocoa powder.
2. Cream butter and sugar together until light in colour. Add eggs one at a time, beating well after each addition to combine well.
3. In a smaller bowl, mix together oil, remaining cocoa powder, red food colouring and vanilla until smooth. Stir colour mixture and vinegar through the creamed sugar mixture to combine.
4. Sift together flour, baking soda and salt in a separate bowl. Add half of the dry ingredients and half of the buttermilk to the wet ingredients; mix well. Repeat with remaining dry ingredients and buttermilk.
5. Divide batter among the 2 prepared pans and bake for about 25 to 30 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Cool on a wire rack completely.

For Cream Cheese Frosting:

1. Beat together cream cheese, butter and vanilla until smooth lighter in colour (about 3-4 minutes). Beat in icing sugar until frosting is light and fluffy (if frosting is too thin, add more icing sugar and beat again until reaching your desired consistency).
2. Optional if using: mix in the lemon juice.

Assemble Cake:

1. Transfer 1 cake onto a serving dish/plate, flat-side down. Trim the top dome off of the cake to create a flat bottom later. Scoop about 1 1/2 - 2 cups of frosting onto cake and spread evenly over the top.
2. Place second cake layer on top and use remaining frosting to cover top and sides of cake.
3. Crumble trimmed pieces of cake to decorate.
4. Enjoy!

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