Old-Fashioned Red Velvet Cake with Cream Cheese Frosting

Prep Time:45

Cook Time:30

Cooling time:2

Total Time:3 15

Equipment

3 9 inch cake pans

Ingredients

For the Cake

2½ cups all-purpose flour
1½ cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cocoa powder
1 cup vegetable oil
1 cup buttermilk (at room temperature)
2 large eggs (at room temperature)
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon pure vanilla extract

For the Cream Cheese Frosting

1 pound cream cheese (softened)
1 cup unsalted butter (softened)
1 teaspoon of pure vanilla extract
6-8 cups powdered sugar

For Garnish

pecans
strawberries

Instructions

Make the Cake

Prepare the cake pans. Preheat your oven to 350°F (175°C). Then, grease and flour three 9-inch round cake pans, making sure they are well-coated to prevent the cake from sticking.
Make the batter. Sift the flour, sugar, baking soda, salt, and cocoa powder in a large bowl. This helps to aerate the dry ingredients and ensures a smooth batter. In another large bowl, use a handheld electric mixer to gently beat together the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract until everything is well combined. Gradually add the sifted dry ingredients to the wet mixture in increments, beating on low speed until the batter is smooth and fully combined.
Bake and cool. Divide the batter evenly among the three prepared cake pans. Tap the pans lightly on the counter to remove any air bubbles. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted into the center of each cake comes out clean. Remove the cakes from the oven and let them cool in the pans on a cooling rack for 15 minutes. Afterward, carefully remove the cakes from the pans and allow them to cool completely on the racks before frosting.

Make the Cream Cheese Frosting

Beat wet ingredients. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy so there are no lumps in your frosting. Then, add the vanilla extract and mix until incorporated.
Add sugar to preference. Gradually add the sifted powdered sugar, about 1 cup at a time, beating continuously on low speed until the frosting is light and fluffy. Adjust the amount of sugar based on your preferred sweetness and consistency.
Assemble. Place one cooled cake layer on a cake stand or serving plate. Spread a generous layer of frosting over the top using an offset spatula. Place the second cake layer on top and repeat the frosting process. Add the third cake layer and frost the top and sides of the cake evenly with the remaining frosting. For an extra touch, garnish the top of the cake with chopped pecans and fresh strawberries, if desired.
Serve. Slice and serve this classic red velvet cake and enjoy!

Notes

Before you start, make sure your eggs, buttermilk, and butter are at room temperature to help everything mix together smoothly, making a tender and even-textured cake.

After combining the wet and dry ingredients, mix just until everything is combined. Mixing too much can lead to a dense, tough cake instead of a light, moist crumb.

For a professional finish, think about leveling the tops of your cakes before stacking them. You can use a serrated knife or a cake leveler. This ensures that the layers sit evenly, making frosting easier and the cake more stable.

If your frosting is too soft, chill it briefly to firm it up. If it's too thick, add a teaspoon of milk or cream at a time until it reaches your desired consistency.

This recipe uses food coloring for its classic red hue, but you can leave it out if you want. The flavor will still be great.

Pecans and strawberries add a nice touch, but feel free to be creative with your decorations! Consider using other fruits, chocolate shavings, or even a drizzle of melted chocolate for extra flair.

Nutrition

Servings: slices

Calories: 653kcal

Author: Katie