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4.8 from 15 votes

Red Velvet Cake with Cream Cheese Frosting

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 16 slices
Calories: 471 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350 degrees F. Grease and flour a 9x13-inch pan and set aside.
  2. Combine dry ingredients in a medium bowl and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.

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