Red Velvet Cake with Cream Cheese Frosting

This is my forever favorite red velvet cake recipe. I published it on my blog a few years ago and decided it’s time for clearer recipe instructions and a video tutorial. Many of you love this recipe too, so let’s roll up our sleeves and rev up our mixers!
Red velvet cake is the queen of all layer cakes. The “I can’t quite put my finger on the flavor” cake. It’s the sweet marriage of buttermilk and vanilla with a little cocoa for good measure. She’s tall, dramatic, and completely covered in silky cream cheese frosting. This is my best red velvet cake.

What Does Red Velvet Cake Taste Like?

I used to be unsure about red velvet. I don’t really trust a cake that has a mystery flavor. What is red velvet? Is it vanilla, chocolate, or just a butter cake tinted red? From red velvet brownies and red velvet cookies and red velvet cupcakes, I’ve had a lot of fun getting to know red velvet.

What About the Food Coloring?

Red velvet cake wouldn’t be red without food coloring. I recommend gel food coloring because the color is concentrated, so you need less of it. For natural coloring, use beet powder. If you don’t want to use food coloring, leave it out! The cake will have the same flavor and be a lovely shade of cocoa.

Red Velvet Cake Video Tutorial
Cream Cheese Frosting

In my opinion, cream cheese frosting pairs best with red velvet’s flavor and this frosting recipe is really simple. You need block-style cream cheese, butter, confectioners’ sugar, a splash of milk, vanilla extract, and a pinch of salt to offset the sweetness. It glides on seamlessly and is silky smooth. If you’re looking to pipe decoration with this cream cheese frosting, chill it in the refrigerator for 20 minutes. This guarantees the creamy frosting will hold its shape.

Red Velvet Cake with Cream Cheese Frosting
Prep Time 30 mins
Cook Time 30 mins
Cooling Time: 2 hrs
Total Time 1 hr

Calories: 867 kcal

Ingredients

For the red velvet cake layers

•     2 1/2 cups all-purpose flour
•     1 teaspoon baking soda
•     2 tablespoons unsweetened cocoa powder
•     1 1/3 cups granulated sugar
•     1 cup oil
•     1 1/2 cups buttermilk
•     1 teaspoon kosher salt
•     2 large egg whites
•     1 teaspoon vanilla extract
•     1 teaspoon white vinegar
•     1 tablespoon red food coloring

For the cream cheese frosting

•     1 cup 2 sticks unsalted butter, softened
•     1 teaspoon vanilla extract
•     4 cups powdered sugar
•     8 ounces cream cheese (the kind in a brick)
•     1/2 teaspoon kosher salt
•     juice of half a lemon

Instructions

To make the red velvet cake:

1. Preheat the oven to 350 degrees F, mist three 6-inch diameter cake pans** with non-stick spray, and line with circles cut from parchment paper.
2. Place the flour, sugar, cocoa, baking soda, and salt in a large bowl and whisk to combine.
3. Place the buttermilk, oil, egg whites, food coloring, vinegar, and vanilla in a large measuring cup, and stir together.
4. Pour the liquid ingredients into the dry, and stir together until smooth (about 90 seconds to 2 minutes).
5. Divide the batter equally between the three prepared pans.
6. Bake for 30 to 35 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
7. Cool completely, then fill and frost with cream cheese frosting.

To make the cream cheese frosting:

1. Place the butter and cream cheese in a large mixing bowl, and beat until smooth.
2. Add the powdered sugar, and mix until incorporated.
3. Stir in the vanilla, lemon juice, and salt, then turn the mixer up to medium high speed and whip until fluffy.

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