Red Velvet Cake

Tender, buttery, and topped with fluffy cream cheese frosting, this exquisiteness delights the eyes and taste buds! The hint of chocolate and vanilla pair perfectly with the sweet and tangy frosting. And this cake is nothing if not dramatic: tall, beautiful, and vibrantly red, a total showstopper!

Course Dessert

Cuisine Southern

Prep Time 20

Cook Time 25

Cooling Time 10

Total Time 55

Servings

Calories 990kcal

Author Imma

Ingredients

Red Velvet Cake

2½ cups (295g) cake flour, sifted
½ teaspoon salt
3 tablespoons (23g) cocoa powder, regular or Dutch-processed
½ cup (113g) unsalted butter at room temperature
1½ cups (300g) granulated white sugar
½ cup (120g) sour cream
¾ cup (175ml) oil
3 large eggs
½ cup (120ml) buttermilk
1 tablespoon (15ml) vinegar
2 teaspoons (30ml) vanilla extract
2 tablespoons (90ml) liquid red food coloring
1 teaspoon (6g) baking soda
2 teaspoons (30ml) water

Cream Cheese Frosting (double to completely frost cake)

8 ounces (225g) cream cheese at room temperature
4 ounces (113g) unsalted butter at room temperature
1 teaspoon (15ml) vanilla extract
4-6 cups (480-720g) powdered sugar

Instructions

Red Velvet Cake

In a medium bowl, combine flour, salt, and cocoa powder. Set aside.
Preheat oven to 350℉ (180℃). Grease two round 9-inch cake pans with baking spray. Line with parchment paper if desired, set aside.
Cream the butter and sugar at high speed in a stand mixer until it’s fluffy and looks white (about 4 minutes). Then add sour cream and mix for another minute. Follow with the oil, and mix for another minute.
Add eggs, one at a time, beating the mixture well between each addition.
Next, add the buttermilk, vinegar, and vanilla and thoroughly mix.
Add the red food coloring until the desired color has been reached.
Slowly add the flour and cocoa powder mixture to the batter. Mix baking soda and water and gently fold into the cake batter, scraping down the sides of the mixing bowl as you mix.
Divide the batter evenly between the two pans, and tap on the countertop to release bubbles.
Bake at 350℉ (180℃) for 25-30 minutes or until a toothpick inserted in the cake comes out clean.
Let the cakes sit in their pans for 10-15 minutes. Gently invert the cake pans on a wire rack, lifting off the pan and releasing the cakes.
Once the cakes have completely cooled, wrap them in plastic paper and place them in the refrigerator for at least an hour (preferably overnight) so it's easier to frost.

Cream Cheese Frosting

Whisk cream cheese, butter, and vanilla until creamy with a hand or stand mixer.
Gradually sift in the powdered sugar, mixing as you go until smooth.

Assembling the Cake

Place one cake layer on a serving platter. Spread about 1½ cups of cream cheese frosting over the cake layer.
Top with the remaining cake layer. Spread the remaining frosting over the top. If you doubled the recipe, frost the sides of the cake as well. Garnish with candied cranberries if desired.

Notes

Cake flour produces a lighter and soft crumb texture, but you can use sifted all-purpose flour.
To substitute buttermilk, add a teaspoon of fresh lemon juice or white vinegar to a measuring cup and add enough regular milk to make ½ cup. Stir and let it sit for 5 minutes.
You may prep the cakes and frosting a day in advance. Store them in the fridge overnight and let the cream cheese frosting come to room temperature before frosting the cake.
To avoid overbaking, check the cake at 25 minutes.
The cakes are really moist, so they assemble easier when cold.
Someone asked me what brand of cream cheese I use. I usually use Philadelphia, but any brand of cream cheese or even Neufchatel works fine.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition