I have been making this red velvet cake on special occasions since 2002. I have tried other recipes but come back to this as my tried and true recipe. This cake is a beautiful red color, has great flavor and is moist. It has proved to be a favorite.
Red Velvet Cake with Cream Cheese Frosting
Rated 5.0 stars by 1 users
Category
Dessert
Servings
8-12
Prep Time
15 minutes
Cook Time
30 minutes
I typically double this recipe to make a 4-layer cake.
Author:Audra Reddy
Ingredients
-
2 ½ cups sifted cake flour
-
2 teaspoon cocoa powder
-
1 teaspoon baking soda
-
1 teaspoon baking powder
-
1 teaspoon salt
-
1 ½ cups sugar
-
½ cup (1 stick) unsalted butter, softened
-
2 eggs
-
1 cup buttermilk
-
2 ounces red food coloring
-
1 teaspoon distilled white vinegar
-
1 teaspoon vanilla extract
-
1 - (8 oz) package cream cheese, softened
-
½ cup (1 stick) unsalted butter, softened
-
1 lb box (4 cups) of powdered sugar
-
¼ teaspoon salt
-
1 teaspoon vanilla extract
For the cake
For the Cream Cheese Frosting
Directions
For the cake
Preheat oven to 350 degrees. Grease and flour 2 (9 inch) cake pans.
In a medium bowl sift together flour, cocoa, baking soda, baking powder and salt. Set aside.
In a large bowl, cream together sugar and butter. Beat in eggs one at a time. Alternately add the flour mixture and buttermilk. Beat in the food coloring and the red food coloring, then add the vanilla. Mix until just combined.
Spread batter evenly in the pans. Bake for 20-30 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and set on a cooling rack. Once cooled turn cakes upside down onto a piece of parchment paper to cool completely.
For the Cream Cheese Frosting
In a large bowl, cream together the cream cheese and butter. Whip until light and fluffy, about 5-7 minutes. Slowly add the powdered sugar until combined. Add salt and vanilla and beat until frosting is light and creamy.
Use frosting to fill and decorate cake.
Leave a comment