Red Velvet Cake Cream Cheese (Print version)

Moist red velvet layered with tangy cream cheese frosting, combining cocoa and rich flavors.

# Ingredient List:

→ Red Velvet Cake

01 - 2 1/2 cups all-purpose flour
02 - 1 1/2 cups granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon fine salt
05 - 1 tablespoon unsweetened cocoa powder
06 - 1 1/2 cups vegetable oil
07 - 1 cup buttermilk, room temperature
08 - 2 large eggs, room temperature
09 - 2 tablespoons red food coloring
10 - 1 teaspoon vanilla extract
11 - 1 teaspoon white distilled vinegar

→ Cream Cheese Frosting

12 - 16 ounces cream cheese, softened
13 - 1/2 cup unsalted butter, softened
14 - 4 cups confectioners sugar, sifted
15 - 2 teaspoons vanilla extract
16 - Pinch of salt

# How To Make It:

01 - Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, then line bottoms with parchment paper.
02 - Whisk together flour, sugar, baking soda, salt, and cocoa powder in a large bowl.
03 - In a separate bowl, combine vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar; mix until smooth.
04 - Gradually add wet ingredients to dry, folding gently with a spatula until just combined and no lumps remain.
05 - Distribute batter evenly between prepared pans.
06 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
07 - Allow cakes to cool in pans for 10 minutes, then invert onto wire racks to cool completely.
08 - Beat cream cheese and butter together until smooth and creamy.
09 - Gradually beat in confectioners sugar, vanilla extract, and salt until light and fluffy.
10 - Place one cake layer on a serving plate; spread with one-third of the frosting. Top with second layer, then frost top and sides with remaining frosting.
11 - Refrigerate the assembled cake for 30 minutes before slicing to ensure clean edges.

# Expert Advice:

01 -
  • The cocoa and buttermilk create a velvet texture that's moist without being heavy.
  • Cream cheese frosting cuts through the sweetness with just enough tang to keep you reaching for another slice.
  • It's forgiving enough for a home baker but elegant enough for a dinner party.
02 -
  • Room temperature ingredients are non-negotiable here—cold eggs or buttermilk will break the emulsion and give you a grainy, separated batter.
  • The vinegar and buttermilk are doing chemical work, not just adding flavor; they activate the baking soda and help the cake rise gently, so don't leave them out.
  • Overbeating the frosting introduces too much air and can make it break or become grainy; beat just until fluffy, then stop.
03 -
  • Let cream cheese and butter sit on the counter for at least 30 minutes before making frosting; cold dairy won't beat into that fluffy texture no matter how long you whip it.
  • Sift your confectioners sugar even if it seems tedious; lumpy frosting is gritty frosting, and that's the one regret that sticks with you.
  • If your frosting seems too soft after frosting the cake, pop it in the fridge for 15 minutes and it will firm up enough to handle smoothly.

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