Description
This moist and tangy homemade Red Velvet Cake is layered with a fluffy cream cheese frosting for a classic dessert that you’ll savor every bite of. It’s super easy to prepare and it makes a wonderful treat for birthdays, Valentine’s Day or any other festive occasion!
Ingredients
For the Red Velvet Cake
- 2 1/4 cups (293g) all-purpose flour
- 2–4 tsp natural unsweetened cocoa powder
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (112g) unsalted butter, room temperature
- 1/2 cup vegetable oil
- 1 1/2 cups (310g) sugar
- 2 tsp vanilla extract
- 4 large eggs
- 1 cup (240ml) buttermilk
- 2 tsp white vinegar
- 4 tsp red food coloring
For the Cream Cheese Frosting
- 16 oz (452g) cream cheese, room temperature
- 3/4 cup (172g) butter, room temperature
- 10 cups (1150g) powdered sugar
- 2 tsp vanilla extract
- Sprinkles
Instructions
Make the Cake
- Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
- Combine the flour, cocoa, baking powder, baking soda and salt in a medium-sized bowl and set aside.
- Add the butter, vegetable oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
- Add the eggs two at a time, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the batter and mix until combined.
- Add the buttermilk, vinegar and food coloring and mix until well combined.
- Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
- Divide the batter evenly between the three pans and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Remove the cakes from the oven and allow to cool for about 2-3 minutes, then transfer to cooling racks to cool completely.
Make the Frosting
- Add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add the vanilla extract and mix until well combined.
- Add the remaining powdered sugar and mix until well combined and smooth.
Build the Cake
- Use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed.
- Place the first cake on a serving plate or a cardboard cake round.
- Spread about 1 cup of frosting evenly on top of the cake,
- Add the second layer of cake and another cup of frosting.
- Top the cake with the remaining layer and frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
- Press sprinkles into the sides of the cake, then pipe shells of frosting around the top edge of the cake and the bottom. Add additional sprinkles, if desired.
Notes
- Makes 12-14 slices.
- To Store: Refrigerate cake in an airtight container for up to 3 days.
- To Freeze: Wrap each cake layer tightly in plastic wrap and freeze in an airtight container for up to 3 months. Thaw on the counter before building cake. Freezing frosting is not recommended.
Nutrition
- Serving Size: 1 Slice
- Calories: 853
- Sugar: 107.6 g
- Sodium: 252.3 mg
- Fat: 37.6 g
- Carbohydrates: 126.2 g
- Protein: 6.6 g
- Cholesterol: 131.4 mg
