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Red Velvet Cake w/Cream Cheese Frosting


Cake flour is used in this recipe--it has less protein than all-purpose flour, which results in a more tender cake.

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Red Velvet Cake w/Cream Cheese Frosting 0 Picture


  • For the frosting:
  • 8 T. (1 stick) unsalted butter, room temperature
  • 1 c. sugar
  • 2 eggs
  • 1/2 t. vanilla extract
  • 2 T. red food coloring
  • 1/2 c. cocoa
  • Pinch salt
  • 1 c. buttermilk
  • 1 t. baking soda
  • 2 t. white vinegar
  • 2-8 oz. pkg. cream cheese, chilled
  • 8 T. (1 stick) unsalted butter, room temperature
  • Pinch salt
  • 3-4 c. powdered sugar
  • 1 t. vanilla extract
  • Food coloring if desired to tint


Servings 12
Preparation time 20mins
Cooking time 50mins


Step 1

Preheat oven to 350 degrees and place rack in center of oven.
In a standing mixer, beat butter a few seconds on low speed, then gradually add sugar. Increase speed to medium-high and beat 3-4 minutes until light-colored and fluffy. Beat in eggs and vanilla until well-combined. Add food coloring and beat until combined.

Whisk together cake flour, cocoa and salt in small bowl. Alternating with the buttermilk, add dry ingredients to creamed mixture at low speed, starting and ending with dry ingredients.
Dissolve soda in vinegar--it will bubble--then add and beat on low until combined.

Divide batter into 2 layer-cake pans or fill 12-15 cupcake liners just short of the rim. Bake 22-25 minutes (maybe a little longer for layer-cake pans--toothpick in middle should come out clean, or until top(s) feel firm. Let cool. Frost when cool.

For the frosting:
Beat cream cheese, butter and salt until smooth.
With mixer at slow speed, add powdered sugar, 1 cup at a time, until frosting reaches the consistency you desire.
Add flavoring and color of your choice and combine thoroughly.


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