Red Velvet Cake with Cream Cheese Frosting


Red Velvet Cake with Cream Cheese Frosting by

Hey you guys. So this is one of the most highly requested cakes for any baker. This Red Velvet Cake with Cream Cheese Frosting recipe really doesn’t need much introduction. But I do want to give you a few notes about it.

  • As I always say, please be mindful of your measurements. Especially the flour. Use a scale if possible.
  • This recipe calls for room temperature eggs and buttermilk. As well as softened butter and cream cheese. So I usually like to sit these things out ahead of time.
  • This is a very moist cake, so be very careful when you are inverting it so it won’t fall apart.
  • Vinegar is used in this recipe. The vinegar reacts with the baking soda to expand the cake.
  • When making the cream cheese frosting, you’re going have to beat the frosting at a high speed in order for the frosting not to be goopy and sticky.
  • Pecans are an optional addition, but of course they are wonderful to have.

I think that’s everything you need to know. So go ahead and give this recipe a try.

Red Velvet Cake with Cream Cheese Frosting
Recipe type: Dessert
Prep time:
Cook time:
Total time:
  • - Red Velvet Cake -
  • 2½ cups of all-purpose flour
  • 1½ cups of sugar
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 1 teaspoon of cocoa powder
  • 1½ cups of vegetable oil
  • 1 cup of buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tablespoons (1 oz) of red food coloring
  • 1 teaspoon of white distilled vinegar
  • 1 teaspoon of vanilla extract
  • Crushed pecans, for garnish
  • - Cream Cheese Frosting -
  • 2 sticks (1 cup) of unsalted butter, softened
  • 2 packages of cream cheese (8 oz each), softened
  • 1 teaspoon of vanilla extract
  • 8 cups (2 lbs) of powdered sugar
  • 1-2 tablespoons of milk
  1. Preheat the oven to 350F
  2. Grease and flour two 8 inch round cake pans.
  3. In a bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
  4. In another bowl, mix together oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
  5. Add the dry ingredients into the wet ingredients and mix until just combined and batter is smooth.
  6. Divide the cake batter between the prepared cake pans.
  7. Bake at 350F for 30-35 minutes or until a knife comes out clean.
  8. Remove cakes from oven and allow them to cool in pan for about 20 minutes.
  9. Run a knife around the edge of each layer and carefully transfer cakes to a wire rack to finish cooling.
  10. While cakes are cooling prepare frosting.
  11. In a bowl beat butter,cream cheese and vanilla extract until fluffy.
  12. Add in powdered sugar and milk gradually.
  13. Beat on high until frosting is smooth.
  14. If cakes are completely cooled, frost cakes and garnish with crushed pecans if desired.
By Cake Man Raven

  • Davonda Gulley