Red Velvet Cake with Cream Cheese Frosting
This red velvet cake balances gentle cocoa flavor, tangy buttermilk, and creamy frosting in two tender layers.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour spooned and leveled
- 1/4 cup unsweetened cocoa powder natural cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon red gel food coloring
- 1 cup buttermilk room temperature
- 1 teaspoon distilled white vinegar
- 8 ounces cream cheese softened
- 1/2 cup unsalted butter softened, for frosting
- 3 cups powdered sugar sifted
- 1 teaspoon vanilla extract for frosting
Instructions
Instructions
- Heat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment.
- Whisk flour, cocoa, baking soda, baking powder, and salt in a bowl.
- Beat softened butter and sugar until pale and fluffy, about 3 minutes. Beat in eggs one at a time, then vanilla and red coloring.
- Add the dry ingredients in three additions, alternating with buttermilk. Mix just until combined, then stir in vinegar.
- Divide batter between pans and bake 28 to 32 minutes, until the centers spring back and a toothpick comes out with a few moist crumbs.
- Cool cakes in pans for 10 minutes, turn onto racks, and cool completely.
- Beat cream cheese and butter until smooth. Gradually beat in powdered sugar and vanilla until creamy.
- Trim domed tops if needed, frost one layer, stack the second layer, and frost the top and sides. Chill briefly before slicing.