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–+ servings

Moist Red Velvet Cake With Stable Cream Cheese Frosting

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Bake this moist red velvet cake with rich cream cheese frosting. An easy Southern classic perfect for Valentine’s Day and birthdays!
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 1
Course: Cake, Dessert
Cuisine: American, Southern American
Calories: 385
Ingredients Method Nutrition Notes

Ingredients
  

  • 2½ cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups granulated sugar
  • ½ cup unsalted butter softened
  • 2 large eggs room temperature
  • 1 tablespoon red food coloring liquid or gel
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk room temperature
  • 1 tablespoon white vinegar
For the Cream Cheese Frosting:
  • 16 ounces cream cheese softened
  • ½ cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. Sift the flour, cocoa powder, baking soda, and salt into a medium bowl and set the mixture aside.
  3. Beat the sugar and butter in a large bowl for 3 to 4 minutes until the mixture is light and fluffy.
  4. Add the eggs one at a time, beating the batter well after each addition.
  5. Mix in the red food coloring and vanilla extract until the color is evenly distributed.
  6. Incorporate one-third of the flour mixture into the batter on low speed. Add half of the buttermilk and mix. Repeat the process, finishing with the flour mixture, and mix until just combined.
  7. Combine the vinegar and baking soda in a small bowl, then quickly fold the foaming mixture into the batter.
  8. Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes until a toothpick inserted comes out clean.
  9. Let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
  10. Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar one cup at a time, beating well, then add the vanilla and beat until fluffy.
  11. Place one cake layer on a serving plate and spread frosting over the top. Add the second layer and frost the top and sides of the cake.
  12. Refrigerate the cake until ready to serve, then bring it to room temperature 30 minutes before serving for the best flavor.

Nutrition

Calories: 385kcal

Notes

Ingredient Substitute: If you find yourself without buttermilk, I have discovered that adding a tablespoon of lemon juice to a cup of whole milk and letting it sit for five minutes works perfectly as a replacement.
Avoid This Mistake: I have learned that over-mixing the batter after adding the flour can make the cake dense, so I always mix on the lowest speed until the dry ingredients are just barely incorporated.
Make-
Ahead Strategy: I love baking the cake layers a day in advance and wrapping them