Decadent Red Velvet Cake with Creamy Cream Cheese Frosting


Decadent Red Velvet Cake with Creamy Cream Cheese Frosting


2 1/2 cups all-purpose flour

1 1/2 cups granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cocoa powder

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon vanilla extract

1 teaspoon white vinegar

1/2 teaspoon salt

**For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 teaspoon vanilla extract


Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large bowl, sift together the flour, sugar, baking powder, baking soda, cocoa powder, and salt.

In another bowl, whisk together the vegetable oil, buttermilk, eggs, food coloring, vanilla extract, and white vinegar until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until the batter is smooth.

Divide the batter evenly between the prepared cake pans.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the Cream Cheese Frosting:

In a mixing bowl, beat the softened cream cheese and butter until creamy and well combined.

Gradually add the powdered sugar and vanilla extract, beating until the frosting is smooth and fluffy.


Place one of the cooled cake layers on a serving plate.

Spread a layer of cream cheese frosting on top.

Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting.

Optionally, decorate the cake with red velvet cake crumbs or red velvet cake crumbs and chocolate shavings.

Prep Time: 20 minutes | Baking Time: 25-30 minutes | Cooling Time: 1 hour

Total Time: 1 hour 50 minutes | Kcal: 450 kcal | Servings: 10 servings

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