Go Back Email Link
–+ servings
Red Velvet Cake

Moist Red Velvet Cake with Cream Cheese Icing

This red velvet cake recipe bakes up soft, moist and lightly tangy, with subtle cocoa, buttermilk and vanilla flavor and a plush, velvety crumb. Layered and frosted with silky cream cheese icing, it is a classic bakery style cake that is easy to make at home.
No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
The remaining 2 hours 10 minutes is for cooling the cakes, chilling them in the refrigerator, making the icing and assembling. 2 hours 10 minutes
Total Time 3 hours 10 minutes
Course Dessert, Side Dish
Cuisine American
Servings 12 -16
Calories 381 kcal

Ingredients
  

For the Red Velvet Cake

  • 3½ cups 438 g all purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cups 250 g granulated sugar
  • 1 cup 240 ml vegetable oil
  • 2 large eggs at room temperature
  • 1½ cups 360 ml buttermilk, at room temperature
  • 1 tablespoon vanilla extract
  • 1 tablespoon white vinegar
  • 1–2 tablespoons red velvet emulsion depending on the desired color

For the Cream Cheese Icing

  • Enough for the filling and a thin naked style coating.
  • 1 cup 227 g unsalted butter, softened
  • 1½ cups 340 g full fat cream cheese, softened but still cool
  • 2 cups 240 g icing sugar, sifted
  • 2 teaspoons vanilla extract
  • A pinch of salt

Instructions
 

  • Prepare the Cake Pans Preheat the oven to 350°F (175°C). Grease two 10 inch round cake pans and line the bottoms with parchment paper.
  • Mix the Dry Ingredients In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt.
  • Combine the Wet Ingredients In a bowl, whisk sugar and the oil until combined. Add the eggs and whisk well. Mix in the buttermilk, vanilla extract, vinegar and red velvet emulsion.
  • Combine the Batter Add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing. The batter should be smooth and fairly loose.
  • Bake the Cake Divide the batter evenly between the prepared pans. Bake for 25–35 minutes or unless a toothpick put in in center of cake come out with a few crumbs.
  • Let the cakes to cool in pans for about 10–15 minutes before shifting them onto a wire rack to cool fully.
  • Wrap the cooled cakes and refrigerate for at least 1 hour before decorating for easier handling.
  • Prepare the Cream Cheese Icing Beat the softened butter until smooth and creamy. Add cream cheese and beat shortly until combined. Add sifted icing sugar then mix in vanilla extract and salt. Avoid overbeating, as cream cheese icing can become too soft. Refrigerate for 20–30 minutes if needed.
  • Assemble the Naked Red Velvet Cake Spread a small layer of icing on the board to help hold the cake in placd. Place the first cake layer on a cake board or serving plate. Add a layer of cream cheese icing over the top.
  • Place the second cake layer on top. Spread a light layer of icing over the top and sides of the cake.
  • Use a cake scraper or offset spatula to smooth the icing, leaving some of the red cake visible for the naked style finish.
  • Refrigerate for at least 30 minutes before serving.

Notes

Please note that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition

Calories: 381kcalCarbohydrates: 49gProtein: 4gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 11gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 260mgPotassium: 55mgFiber: 1gSugar: 21gCalcium: 46mgIron: 2mg
Keyword Moist Red Velvet Cake, Red Velvet Cake, Red Velvet Cake Recipe
Tried this recipe?Let us know how it was!
QR Code linking back to recipe