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Irresistible Red Velvet Cake with Creamy Cream Cheese Frosting
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Indulge in Irresistible Red Velvet Cake with Creamy Frosting

Bake an Irresistible Red Velvet Cake with Creamy Cream Cheese Frosting that captivates everyone with its festive charm and delicious taste.
Prep Time20 minutes
Cook Time30 minutes
Cooling Time10 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: baking, celebration cake, Cream Cheese Frosting, Dessert Recipe, Red Velvet Cake, Velvety Texture
Servings: 12 slices
Calories: 350kcal

Equipment

  • 9-inch round cake pans
  • Mixing bowls
  • Whisk
  • Electric mixer

Ingredients

For the Cake

  • 2 cups All-Purpose Flour Sift for a light and airy texture
  • 2 tbsp Cocoa Powder Unsweetened cocoa for deep chocolate flavor
  • 1.5 cups Sugar Granulated sugar balances flavors
  • 1 tsp Baking Soda Ensure freshness for best results
  • 1 cup Vegetable Oil Can substitute with melted butter
  • 1 cup Buttermilk Yogurt can work as a substitute
  • 2 tbsp Red Food Coloring Essential for the cake's vibrant color
  • 2 large Eggs Bind ingredients and add structure
  • 1 tsp Vanilla Extract Choose real extract for best taste

For the Cream Cheese Frosting

  • 8 oz Cream Cheese Full-fat provides rich texture
  • 2 cups Powdered Sugar Contributes sweetness and smoothness
  • 1/2 cup Butter Unsalted and softened for richness
  • 1 tbsp Lemon Juice Adds bright flavor to balance sweetness

Instructions

Baking Instructions

  • Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them to prevent sticking.
  • In a large bowl, whisk together all-purpose flour, cocoa powder, baking soda, and a pinch of salt.
  • In a separate bowl, combine sugar and vegetable oil. Beat in eggs one at a time, then add buttermilk, red food coloring, and vanilla extract; mix until smooth.
  • Gradually fold dry ingredients into wet mixture, being cautious not to overmix.
  • Pour batter evenly into prepared pans and bake for 25-30 minutes, checking for doneness with a toothpick.
  • Let the cakes cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  • To make frosting, whip together cream cheese, softened butter, powdered sugar, and lemon juice until light and fluffy, then frost the cake as desired.

Notes

Optional: Garnish with fresh berries for an elegant presentation. Store leftovers in an airtight container at room temperature for up to 3 days.