Red Velvet Cake Recipe
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.
Servings: 12
Calories: 942kcal
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
Instructions
For the Cake:
- Preheat the oven to 350 degrees Fahrenheit.
- Grease and flour 2 9-in cake pans. I prefer to flour as the cakes come out easier once they are cooked.
- Combine the flour, baking soda, cocoa and salt together in a mixing bowl.
- Using either a stand up or hand held mixer, combine the butter and sugar until thoroughly mix together (approximately 1 minute).
- Then add in the oil, egg yolks (save the egg whites) and vanilla extract. Mix until these ingredients are combined and use a spatula to scrape the edge of the bowl as well.
- Slowly add in the dry ingredients and the buttermilk until both are thoroughly combined into the wet ingredients.
- Add approximately 2 tsp of red gel food coloring until the batter is the color that you desire for your cake.
- Next in a separate mixing bowl, beat the egg whites until they are light and fluffy and form peaks.
- Gently stir in the eggs white until the red batter until they are combined. Do not over mix.
- Pour the batter evenly into the 2 pans and bake for 30-33 minute until a tooth pick inserted into the middle comes out clean.
- Allow the cake to cool for 5 minutes and then remove the cake from the pans to a wire rack.
- Make sure that the cakes have cooled completely before topping with frosting.
For the Cream Cheese Frosting:
- In a large mixing bowl add cream cheese and beat until smooth with a hand held or stand up mixer.
- Add in butter and beat butter until smooth.
- Gradually add in the powdered sugar, 1 cup at a time, mixing in between each cup until combined.
- Mix in the vanilla extract until the frosting is smooth.
To Assemble the Cake:
- Cut the round portion off of the tops of each of the cooled cakes with a serrated knife to make the cakes live.
- Put 1 of the cakes on a serving platter or cake stand. Top the cake with the cream cheese frosting.
- Then carefully stack the other cake on top of the 1st cake.
- Frost the top of the cake and the sides of the cake with the remaining cream cheese frosting (reserve some of the frosting to decorate the cake).
- Using the reserved frosting, pipe some swirls on top of the cake.
- Then the cake is ready to serve and enjoy!
Notes
Refrigerate any leftovers, covered, for up to 5 days.
Nutrition
Calories: 942kcal | Carbohydrates: 120g | Protein: 9g | Fat: 49g | Saturated Fat: 21g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 413mg | Potassium: 149mg | Fiber: 1g | Sugar: 95g | Vitamin A: 1091IU | Calcium: 79mg | Iron: 1mg
