Red Velvet Cake with Cream Cheese Frosting
This Red Velvet Cake is soft, moist, and tender with a delicate cocoa flavor and a hint of vanilla. Finished with a rich cream cheese frosting, it's a beautiful homemade cake that's perfect for birthdays, holidays, Valentine's Day, or any special celebration.
Equipment
- Two 9-inch round cake pans
- Parchment paper
- Large mixing bowls
- Electric mixer
- Rubber spatula
- Whisk
- Cooling rack
- Offset spatula or icing spatula
- Serrated knife
Ingredients
Red Velvet Cake
- 3 cups cake flour
- 1 teaspoon baking soda
- 2 tablespoons unsweetened natural cocoa powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup vegetable or canola oil
- 4 large eggs, separated
- 1 tablespoon pure vanilla extract
- 1 teaspoon distilled white vinegar
- 1 to 2 teaspoons red gel food coloring
- 1 cup buttermilk, room temperature
Cream Cheese Frosting
- 16 ounces full-fat cream cheese, softened
- ¾ cup unsalted butter, softened
- 5 cups powdered sugar
- 1½ teaspoons vanilla extract
- Pinch of salt
Instructions
Prepare the Cake
- Preheat the oven to 350°F (177°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together the cake flour, cocoa powder, baking soda, and salt.
- In another bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the vegetable oil, egg yolks, vanilla extract, and vinegar. Continue mixing until smooth.
- Add the dry ingredients in three additions, alternating with the buttermilk, mixing on low speed until just combined.
- Stir in the red food coloring until the batter reaches your preferred shade of red.
- In a clean bowl, beat the egg whites until stiff peaks form.
- Gently fold the whipped egg whites into the batter using a rubber spatula until no white streaks remain.
- Divide the batter evenly between the prepared pans.
- Bake for 30 to 32 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting
- Beat the cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, mixing until fully incorporated.
- Blend in the vanilla extract and a pinch of salt.
- Beat for another 2 to 3 minutes until the frosting is light and fluffy.
Assemble the Cake
- If needed, level the tops of the cooled cake layers with a serrated knife.
- Place one cake layer on a serving plate and spread an even layer of frosting over the top.
- Add the second cake layer and frost the top and sides of the cake.
- Decorate as desired.
- Refrigerate for about 30 minutes before slicing for cleaner cuts.
Notes
Notes
- Cake flour creates a finer, softer crumb than all-purpose flour.
- Whipping the egg whites separately helps produce the signature light, velvety texture.
- Gel food coloring creates a more vibrant red color without thinning the batter.
- Bring refrigerated ingredients to room temperature before mixing for the smoothest batter.
- Chill the frosted cake for at least 30 minutes before slicing for neat, even layers.
- Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze unfrosted cake layers for up to 3 months.