Red Velvet Cake with Cream Cheese Frosting

Cream cheese frosting is traditional for this beautiful cake, but vanilla frosting is another option.

Serves: 10Hands-on: 45 minutesTotal: 1 hour 15 minutesDifficulty: Medium

Serves: 10

Ingredients

  • Cake
  • ¾ cup butter, softened
  • 1½ cups sugar
  • 2 large eggs
  • 1½ tsp. vanilla extract
  • 2 Tbsp. unsweetened cocoa powder
  • 2 Tbsp. red gel food coloring
  • 2 Tbsp. water
  • 2½ cups all-purpose flour
  • 1 tsp. salt
  • 1 cup buttermilk
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. baking soda
  • Frosting
  • ½ cup butter, softened
  • 1 package (8 oz.) cream cheese, softened
  • Dash salt
  • 4 cups powdered sugar
  • 2 tsp. vanilla extract

Directions

  • Preheat oven to 350°F. Generously grease and flour 3 (8") layer cake pans or 2 (9") layer cake pans.
  • In a large mixing bowl, cream together butter and sugar until light and fluffy; beat in eggs 1 at a time, beating well after each addition. Beat in vanilla.
  • In a small bowl, combine cocoa, food coloring, and water; blend well. Beat cocoa mixture into creamed mixture.
  • Combine flour and salt in a small bowl; gradually beat it into creamed mixture, alternating with buttermilk. Combine vinegar and soda in a cup and beat into batter.
  • Spoon batter evenly into prepared layer cake pans. Bake for 22–30 minutes until cake bounces back when lightly touched. Cool cake in pans on wire racks.
  • While cake cools, combine all frosting ingredients in a large mixing bowl. Beat well with an electric mixer until smooth and fluffy.
  • Remove cakes from the pans. Spread frosting over the top of each layer. Stack the cake layers and frost the sides, spreading the frosting evenly over the entire cake.

Recipe Information

Serves: 10

Ingredients

  • Cake
  • ¾ cup butter, softened
  • 1½ cups sugar
  • 2 large eggs
  • 1½ tsp. vanilla extract
  • 2 Tbsp. unsweetened cocoa powder
  • 2 Tbsp. red gel food coloring
  • 2 Tbsp. water
  • 2½ cups all-purpose flour
  • 1 tsp. salt
  • 1 cup buttermilk
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. baking soda
  • Frosting
  • ½ cup butter, softened
  • 1 package (8 oz.) cream cheese, softened
  • Dash salt
  • 4 cups powdered sugar
  • 2 tsp. vanilla extract

Directions

  • Preheat oven to 350°F. Generously grease and flour 3 (8") layer cake pans or 2 (9") layer cake pans.
  • In a large mixing bowl, cream together butter and sugar until light and fluffy; beat in eggs 1 at a time, beating well after each addition. Beat in vanilla.
  • In a small bowl, combine cocoa, food coloring, and water; blend well. Beat cocoa mixture into creamed mixture.
  • Combine flour and salt in a small bowl; gradually beat it into creamed mixture, alternating with buttermilk. Combine vinegar and soda in a cup and beat into batter.
  • Spoon batter evenly into prepared layer cake pans. Bake for 22–30 minutes until cake bounces back when lightly touched. Cool cake in pans on wire racks.
  • While cake cools, combine all frosting ingredients in a large mixing bowl. Beat well with an electric mixer until smooth and fluffy.
  • Remove cakes from the pans. Spread frosting over the top of each layer. Stack the cake layers and frost the sides, spreading the frosting evenly over the entire cake.

Nutrition Information

Nutrition Information
Amount per serving
Calories670
Total Fat32g
Saturated Fat20g
Cholesterol120mg
Sodium530mg
Total Carbohydrate95g
Dietary Fiber1g
Sugars72g
Protein7g