Red Velvet Cake with Cream Cheese Frosting

★ ★ ★ ★ ★ 4.8 from 304 reviews

Red velvet cake is much more than vanilla cake tinted red. This recipe produces the best red
velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from
buttermilk. My trick is to whip the egg whites, which guarantees a smooth velvet crumb.

Ingredients
3 cups (360g) cake flour (spooned & leveled)
1 teaspoon baking soda
2 Tablespoons (10g) unsweetened natural cocoa powder
1/2 teaspoon salt
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
1 cup (240ml) canola or vegetable oil
4 large eggs, room temperature and separated
1 Tablespoon pure vanilla extract
1 teaspoon distilled white vinegar
liquid or gel red food coloring
1 cup (240ml) buttermilk, at room temperature

CREAM CHEESE FROSTING

16 ounces (452g) full-fat brick cream cheese, softened to room temperature

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Instructions

1 Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper
rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly
release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video &
post.)
2 Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a
large bowl. Set aside.
3 Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and
sugar together on medium-high speed until combined, about 1 minute. Scrape down the
sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil, egg
yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites
aside.) Scrape down the sides and up the bottom of the bowl with a rubber spatula as
needed.
4 With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the
buttermilk. Beat in your desired amount of food coloring just until combined. I use 1-2
teaspoons gel food coloring. Vigorously whisk or beat the 4 egg whites on high speed
until fluffy peaks form as pictured above, about 3 minutes. Gently fold into cake batter.
The batter will be silky and slightly thick.
5 Divide batter between cake pans. Bake for 30-32 minutes or until the tops of the cakes
spring back when gently touched and a toothpick inserted in the center comes out
clean. If the cakes need a little longer as determined by wet crumbs on the toothpick,
bake for longer. However, careful not to overbake as the cakes may dry out. Remove
cakes from the oven and cool completely in the pans set on a wire rack. The cakes must
be completely cool before frosting and assembling.
6 Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or
paddle attachment, beat the cream cheese and butter together on medium-high speed
until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and a pinch
of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3
minutes until completely combined and creamy. Add more confectioners’ sugar if
frosting is too thin or an extra pinch of salt if frosting is too sweet. Frosting should be
soft, but not runny.
7 Assemble and frost: Using a large serrated knife, slice a thin layer off the tops of the
cakes to create a flat surface. Discard or crumble over finished cake. Place 1 cake layer
on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd
layer and spread remaining frosting all over the top and sides. I always use an icing
spatula and bench scraper for the frosting. I used Wilton piping tip #12 for decoration
around the top.
8 Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its
shape when cutting.
9 Cover leftover cake tightly and store in the refrigerator for 5 days. Frosted cake or
unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator
and bring to room temperature before decorating/serving.
Notes
1 Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly at
room temperature overnight. Likewise, the frosting can be prepared then covered and
refrigerated overnight. Let the frosting sit at room temperature to slightly soften for 10
minutes before assembling and frosting.
2 Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Glass Mixing Bowls |
Whisk | 9-Inch Cake Pans | Red Gel Food Coloring or Beet Powder | Cake Stand, Serving
Plate, or Cake Turntable | Icing Spatula | Bench Scraper | Wilton Piping Tip #12 | Cake
Carrier (for storing cake)
3 Cake Flour: For best texture and taste, I strongly recommend cake flour. You can find it
in the baking aisle and I have many more recipes using it. If you can’t get your hands on
cake flour, you can make a DIY cake flour substitute.
4 Vinegar: The vinegar helps brighten the red color. Don’t get scared, a touch of vinegar is
normal in red velvet desserts! You can’t taste it.
5 Why is everything at room temperature? When everything is near the same temperature,
they mix together easily, evenly, and produce a uniform texture. It’s important!
6 Food Coloring: The amount of red food coloring is up to you. I tested with varying
amounts. To get the dark red color you see here, use 2 teaspoons of gel food coloring.
You could use liquid food coloring too, but gel food coloring is more potent. You’ll need
at least 1 Tablespoon of liquid. Dye the batter until you are pleased with the color. Use
beet powder for a natural alternative (mix 1/2 teaspoon beet powder with 2 teaspoons
of water before adding) or leave the food coloring out completely.
7 Buttermilk: Buttermilk is a key ingredient and flavor in this recipe. You can use low fat or
full fat. If you don’t have buttermilk, you can make your own sour milk. To do so, add 1
and 1/2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Add
enough regular milk (whole milk is best) to make 1 cup. Stir the two together, then let it
sit for 5 minutes before using.
8 Sheet Cake: This batter fits nicely into a 9×13-inch cake pan or 12×17-inch sheet pan.
Same oven temperature. Bake for about 40-45 minutes or 20-25 minutes, respectively.
Keep your eye on the cake and use a toothpick to test for doneness.
9 3 Layer Cake: Prepare 3 9-inch cake pans in step 1 and divide the batter evenly between
the pans. Bake for about 22-25 minutes.
10 Bundt Cake: This cake batter fits into a 10-cup or larger bundt pan. I’m unsure of the
exact bake time (likely around an hour), but use a toothpick to test for doneness. Same
oven temperature.
11 Cupcakes: You can use this cake batter for 2-3 dozen cupcakes. Fill cupcake liners 1/2
– 2/3 of the way full. Bake for 20-21 minutes or until the tops of the cupcakes spring
back when gently touched and a toothpick inserted in the center comes out clean. Use
my red velvet cupcakes recipe if you need fewer.
Recipe originally published on Sally’s Baking Recipes in 2015.
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Find it online: https://sallysbakingaddiction.com/red-velvet-layer-cake-with-cream-