Red Velvet Cake Recipe

4.50 from 20 votes

Red Velvet Cake Recipe is so easy to make from scratch. Each bite is moist and heavenly, and the cream cheese frosting makes it amazing. This southern recipe does not disappoint and is meant to be enjoyed year-round.

Prep Time15

Cook Time30

Cool5

Total Time50

Course: Dessert

Cuisine: American

Keyword: Red velvet cake recipe

Servings:

Calories: 942kcal

Author: Carrie Barnard

Cost: $12.80, $1.07 per serving.

Ingredients

For the Cake:

3 cup cake flour
2 Tablespoon Cocoa Powder
1 tsp baking soda
1/2 tsp salt
1/2 Cup Butter Softened
2 cups Sugar
1 cup Vegetable Oil
4 large eggs
1 Tablespoon Vanilla Extract
Gel Red Food Coloring
1 cup Buttermilk

For the Cream Cheese Frosting:

2 packages Cream Cheese (softened) 8 ounces each
1/2 cup unsalted butter (softened)
6 cups powdered sugar (sifted)
1 teaspoon vanilla extract

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Instructions

For the Cake:

Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together 3 cups cake flour, 2 tablespoons cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
Separate the 4 large eggs, placing the egg whites in a clean mixing bowl and the yolks in a separate bowl.
In a large mixing bowl, beat 1/2 cup softened butter and 2 cups sugar until well combined and creamy, about 1 minute.
Add 1 cup vegetable oil, the 4 egg yolks, and 1 tablespoon vanilla extract. Mix until well combined, scraping down the sides of the bowl as needed.
Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup buttermilk. Mix just until combined after each addition. Do not overmix.
Add approximately 2 teaspoons red gel food coloring and mix until the batter reaches the desired shade of red.
In a separate clean bowl, beat the 4 egg whites until stiff peaks form.
Gently fold the beaten egg whites into the red cake batter until just combined. Do not overmix.
Divide the batter evenly between the two prepared cake pans.
Bake for 30–33 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 5 minutes. Remove them from the pans and place them on wire racks to cool completely.

For the Cream Cheese Frosting:

In a large mixing bowl, beat 2 packages (8 ounces each) softened cream cheese until smooth.
Add 1/2 cup softened unsalted butter and beat until fully combined and creamy.
Gradually add 6 cups sifted powdered sugar, 1 cup at a time, mixing well after each addition.
Add 1 teaspoon vanilla extract and beat until the frosting is smooth and creamy.

To Assemble the Cake:

Once the cakes are completely cooled, use a serrated knife to carefully level the tops if needed.
Place one cake layer on a serving platter or cake stand.
Spread a layer of cream cheese frosting evenly over the top.
Place the second cake layer on top.
Frost the top and sides of the cake with the remaining cream cheese frosting, reserving a small amount for decorating.
Pipe decorative swirls of the reserved frosting onto the top of the cake.
Slice and serve.

Notes

Refrigerate any leftovers, covered, for up to 5 days.

Nutrition