Red Velvet Cake with Cream Cheese Frosting
User Reviews
4.8
15 reviews
Excellent
Red Velvet Cake with Cream Cheese Frosting
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Delicious Red Velvet Cake with Cream Cheese Frosting is an impressive dessert that is fairly easy to make and has the best flavor. Featuring the most gorgeous red hue, it's especially perfect for Valentine’s Day, but it's great for birthdays, holidays and everyday occasions, too!
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Ingredients
- 2 ¼ cup all-purpose flour
- ¼ cup corn starch* see note
- 1/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 1 tick unsalted butter melted
- 3 large eggs room temp
- 1 cup buttermilk room temp
- 1 Tablespoon Red food coloring
- 1 Tablespoon vanilla extract
- 1 teaspoon distilled white vinegar
- 1/2 cup boiling coffee or water
For the cream cheese frosting:
- 8 ounces cream cheese at room temp
- 8 tablespoons butter at room temp
- 3 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 9x13-inch pan and set aside.
- Combine dry ingredients in a medium bowl and set aside.
- To the bowl of a stand mixer or using a hand mixer, cream the sugar, oil, and butter. Whisk in the eggs one at a time. Next, whisk in the buttermilk, food coloring, vanilla extract, and vinegar until well combined. Beat in the hot coffee, then slowly add in the dry ingredients and whisk until fully incorporated.
- Pour batter onto the prepared baking pan and bake for 30 minutes or until a cake tester or toothpick comes out clean. Allow to cool for at least 15 minutes before frosting.
- To Make Frosting: While the cake is baking, beat together the cream cheese, butter, confectioner's sugar, and vanilla extract in a stand mixer or by hand, until light and fluffy.
- After the cake has cooled spread frosting over the cake and cut into even-sized pieces. Cake will keep fresh in the fridge for up to 7 days.
Notes
- Cornstarch (corn flour, white not yellow) is an ingredient in cake flour and yields a soft cake texture. If you do not have cornstarch, you can substitute the ¼ cup with all-purpose flour.
- For layer cake: Bake this cake in 2 (9 inch) or 3 (7-8 inch) cake pans to make a layer cake.
- For small batch: Halve the recipe and bake in a 9x9-inch or 8x8-inch pan.
Nutrition Information
Show Details
Calories
471kcal
(24%)
Carbohydrates
59g
(20%)
Protein
5g
(10%)
Fat
25g
(38%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
5g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
81mg
(27%)
Sodium
228mg
(10%)
Potassium
122mg
(3%)
Fiber
1g
(4%)
Sugar
42g
(84%)
Vitamin A
617IU
(12%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 59g | 20% |
| Protein | 5g | 10% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 228mg | 10% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 42g | 84% |
| Vitamin A | 617IU | 12% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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