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Moist Red Velvet Cake Recipe Easy Homemade Cream Cheese Frosting

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A moist and tender red velvet cake with creamy, tangy cream cheese frosting that is quick and easy to make, perfect for celebrations and crowd-pleasing occasions.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour
  • 1 tablespoon (7.5 g) unsweetened cocoa powder
  • 1 teaspoon (5 g) baking soda
  • ½ teaspoon (3 g) salt
  • 1 ½ cups (300 g) granulated sugar
  • 1 cup (240 ml) vegetable oil
  • 2 large eggs (room temperature)
  • 2 tablespoons (30 ml) red food coloring (gel-based recommended)
  • 1 teaspoon (5 ml) vanilla extract
  • 1 teaspoon (5 ml) white vinegar
  • 1 cup (240 ml) buttermilk (room temperature) or 1 cup milk + 1 tablespoon vinegar/lemon juice, let sit 5 minutes
  • For the frosting:
  • 8 oz (225 g) cream cheese (full-fat, softened)
  • ½ cup (113 g) unsalted butter (softened)
  • 3 cups (360 g) powdered sugar (sifted)
  • 1 teaspoon (5 ml) vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk the sugar and vegetable oil until smooth. Add eggs one at a time, beating well after each addition.
  4. Stir in red food coloring, vanilla extract, and white vinegar until the mixture is vibrant and smooth.
  5. Alternately add the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix gently but thoroughly after each addition without overmixing.
  6. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Let the cakes rest in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  9. For the frosting, beat cream cheese and butter together until creamy. Gradually add powdered sugar, mixing well after each addition. Stir in vanilla extract and salt. Beat until smooth and fluffy.
  10. Level cakes if needed. Place one layer on a serving plate, spread frosting on top, then add the second layer. Frost the top and sides evenly.
  11. Refrigerate the assembled cake for at least 30 minutes before slicing to firm up the frosting.

Notes

Use room temperature eggs and buttermilk for best mixing results. Avoid overmixing to keep the cake tender. Gel-based red food coloring is preferred for vibrant color without thinning the batter. Chill the cake after frosting for cleaner slices. For gluten-free, substitute flour with gluten-free blend and add xanthan gum. Vegan adaptations include flax eggs, dairy-free cream cheese, plant-based butter, and almond milk with lemon juice.

Nutrition

Keywords: red velvet cake, cream cheese frosting, moist cake, easy cake recipe, homemade dessert, celebration cake

Find it online: https://coracooks.com/moist-red-velvet-cake-recipe-easy-homemade-cream-cheese-frosting/