Red Velvet Cake

5 from 6 votes

Red Velvet Cake – delicious cake loaded with cream cheese frosting, perfect for anytime of the year, but especially festive for the holidays season. Get the easy recipe.

Prep Time25

Cook Time25

Total Time50

Course: Cake

Cuisine: Baking Recipes

Keyword: Red Velvet Cake

Servings: people

Author: Bee Yinn Low

Ingredients

Cake Ingredients:

1 1/2 cups sugar (approximately 300 g)
1 cup unsalted butter room temperature, (approximately 230 g)
4 tablespoons baking cocoa
1/2 teaspoon salt
1 1/4 teaspoons baking soda
2 eggs
2 1/2 cups cake flour (approximately 300 g)
1 cup buttermilk (approximately 240 ml)
1 teaspoon vanilla extract
1 teaspoon red (no-taste) icing color

Frosting Ingredients:

8 oz package cream cheese room temperature, (approximately 230g)
1 cup unsalted butter room temperature, (approximately 230 g)
3 cups powdered sugar (approximately 360 g)
1 teaspoon clear vanilla extract

Instructions

Preheat the oven to 350°F (176°C). Coat three 8-inch (20 cm) pans with nonstick spray and set aside.

To make the cake

Beat the sugar and butter in a stand mixer until light and fluffy. On low speed, add the cocoa, salt, baking soda, and eggs one at a time, making sure to scrape the bowl as needed to mix thoroughly. Alternate adding the cake flour and buttermilk in thirds.
Mix in the vanilla extract and icing color. Divide the batter evenly among the three pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the pans to sit at room temperature until cool, then remove the cakes from the pans and transfer them to the freezer to chill for 30 minutes.

To make the frosting

Add all the ingredients to a stand mixer and beat until smooth.
Remove the cakes from the freezer and cut the domed tops with a serrated knife to create flat surfaces. Using an offset spatula, frost the cakes.

Notes

If red (no-taste) icing color is not available, using 1 ounce of red food coloring works well too.

Nutrition