Old-Fashioned Red Velvet Cake with Cream Cheese Frosting
A sweet and delicious classic, this super moist cake is topped with the best ever cream cheese frosting. Perfect for a birthday or special occasion. Makes 12 servings.
Prep Time:45 minutesmins
Cook Time:30 minutesmins
Cooling time:2 hourshrs
Total Time:3 hourshrs15 minutesmins
Equipment
3 9 inch cake pans
Hand mixer
Ingredients
For the Cake
2½cupsall-purpose flour
1½cupsgranulated sugar
1teaspoonbaking soda
1teaspoonsalt
1tablespooncocoa powder
1cupvegetable oil
1cupbuttermilk(at room temperature)
2large eggs(at room temperature)
2tablespoonsred food coloring
1teaspoonwhite distilled vinegar
1teaspoonpure vanilla extract
For the Cream Cheese Frosting
1poundcream cheese(softened)
1cupunsalted butter(softened)
1teaspoonof pure vanilla extract
6-8cupspowdered 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. 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 dry ingredients to the wet mixture, beating on low 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 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
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
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.