Red Velvet Cake With Cream Cheese Icing Recipe

Name: Red Velvet Cake With Cream Cheese Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 3 ½ cups cake flour; ½ cup unsweetened cocoa (not Dutch process); 1 ½ teaspoons salt; 2 cups canola oil; 2 ¼ cups granulated sugar; 3 large eggs; 6 tablespoons red food coloring or 1 teaspoon red gel food coloring dissolved in 6 tablespoons water; 1 ½ teaspoons vanilla; 1 ¼ cups buttermilk; 2 teaspoons baking soda; 2 ½ teaspoons white vinegar; 8 ounces cream cheese, room temperature; ½ cup butter, room temperature; 3 cups confectioners' sugar, sifted; 1 teaspoon pure vanilla extract

Servings: persons

1 tablespoon unsalted butter
3 ½ cups cake flour
½ cup unsweetened cocoa (not Dutch process)
1 ½ teaspoons salt
2 cups canola oil
2 ¼ cups granulated sugar
3 large eggs
6 tablespoons red food coloring or 1 teaspoon red gel food coloring dissolved in 6 tablespoons water
1 ½ teaspoons vanilla
1 ¼ cups buttermilk
2 teaspoons baking soda
2 ½ teaspoons white vinegar
8 ounces cream cheese, room temperature
½ cup butter, room temperature
3 cups confectioners' sugar, sifted
1 teaspoon pure vanilla extract

1
Preheat oven to 350F
2
Place teaspoon of butter in each of 3 round 9-inch layer cake pans and place pans in oven for a few minutes until butter melts.
3
Remove pans from oven, brush interior bottom and sides of each with butter and line bottoms with parchment.
4
Whisk cake flour, cocoa and salt in a bowl.
5
Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended.
6
Beat in eggs one at a time.
7
With machine on low, very slowly add red food coloring.
8
(Take care: it may splash.)
9
Add vanilla.
10
Add flour mixture alternately with buttermilk in two batches.
11
Scrape down bowl and beat just long enough to combine.
12
Place baking soda in a small dish, stir in vinegar and add to batter with machine running.
13
Beat for 10 seconds.
14
Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes.
15
Let cool in pans 20 minutes.
16
Then remove from pans, flip layers over and peel off parchment.
17
Cool completely before frosting.
18
Frosting: Place cream cheese and butter in a medium bowl.
19
With a hand-held electric mixer, beat until light and fluffy, about 2 minutes.
20
Add sugar and vanilla.
21
Beat, on low speed to combine.
22
If too soft, chill until slightly stiff, about 10 minutes, before using.

3531

kcal

Calories

233

Fat

353

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 3 ½ cups cake flour, ½ cup unsweetened cocoa (not Dutch process), 1 ½ teaspoons salt, and more.

Yes, Red Velvet Cake With Cream Cheese Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Red Velvet Cake With Cream Cheese Icing

How did you like this recipe?

Frequently Asked Questions