Description
A rich and moist red velvet cake topped with cream cheese frosting.
Ingredients
Scale
- 2⅔ cups cake flour (320 grams)
- 2 tablespoons cocoa powder (11 grams)
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter (112 grams) (softened)
- 1 cup vegetable oil (240 ml)
- 1¾ cups granulated sugar (350 grams)
- 3 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 2½ teaspoons red food coloring (I recommend gel)
- 1 cup buttermilk (240 ml) (room temperature)
- 2 teaspoons white vinegar
- 8 oz cream cheese (226 grams) (softened)
- ½ cup unsalted butter (112 grams) (softened)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 3 cups powdered sugar (330 grams) (sifted)
- 1–2 tablespoons whipping cream (15–30 ml) (as needed)
Instructions
- Preheat the oven to 350℉ (180℃). Grease and lightly flour a 9×13 inch baking pan. Alternatively, lightly dust with cocoa.
- Sift together the flour, cocoa, baking soda and salt. Whisk gently to combine.
- In a liquid measuring cup, whisk together the buttermilk, vanilla, vinegar and red food coloring.
- In a separate large bowl beat together the butter and sugar until fluffy.
- Beat the oil into the butter mixture. There should be no lumps of butter when finished.
- Beat the eggs into the butter mixture one at a time.
- Beat in the flour mixture into the butter mixture about 1/3 at a time, alternating with about 1/3 of the buttermilk mixture. Turn off the mixer and scrape down the sides of the bowl as needed. Do not overmix.
- Pour the batter into the prepared pan and bake for 30-40 minutes, or until an inserted toothpick comes out clean and the top feels slightly springy to the touch. Cool the cake in the pan.
- In a large bowl beat the butter until soft.
- Cut the cream cheese into cubes and add to the bowl. Beat with the butter until combined. Do not overmix.
- Add in 2 cups powdered sugar along with the vanilla and salt. Beat together, starting with the mixer on a low speed.
- Mix in the rest of the powdered sugar about ½ cup at a time, until the desired sweetness is reached. If the frosting is too thick, beat in the whipping cream 1 tablespoon at a time, as needed.
- Frost the cooled cake, and optionally decorate with sprinkles.
Notes
- Ensure the ingredients are at room temperature for best mixing.
- Using gel food coloring will give a more vibrant color.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg