Red Velvet Cake with Cream Cheese Frosting

11.25.2014

There’s nothing quite like a decadent piece of red velvet cake covered in cream cheese frosting is there? I love that it’s a unique flavor all it’s own. You get hints of chocolate paired with vanilla and it has that hint of tang from both the buttermilk in the cake and cream cheese frosting. It’s one of my favorite flavors and I love making it around the holidays because it’s color is so vibrant and festive.

Red Velvet Cake with Cream Cheese Frosting | Cooking Classy

This red velvet cake is soft and moist and it’s one you’ll want to make time and time again. I loved it and I know I’ll be looking for more excuses to make it!

Happy baking and Happy Holidays! Have a wonderful Thanksgiving everyone!

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Red Velvet Cake with Cream Cheese Frosting

4.29 from 7 votes

Ingredients

  • 2 3/4 cups (365g) all-purpose flour (whisk flour before measuring)
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 2 cups (403g) granulated sugar
  • 3/4 cup (6 oz) unsalted butter, softened
  • 1/3 cup vegetable or canola oil
  • 3 large eggs
  • 2 large egg yolks
  • 1 oz liquid red food coloring
  • 1 1/3 cups buttermilk
  • 1 Tbsp vanilla extract
  • 1 1/2 tsp vinegar

Frosting

  • 12 oz cream cheese , softened
  • 6 Tbsp unsalted butter , softened
  • 6 Tbsp salted butter , softened
  • 1 tsp vanilla extract
  • 4 1/2 cups (560g) powdered sugar

Instructions

  1. Preheat oven to 350 degrees. Butter 3 9-inch round baking pans then line bottom of each with a round of parchment paper and butter parchment, set aside.
  2. To a mixing bowl add flour, baking soda and salt. Sift in cocoa powder then whisk mixture 20 seconds, set aside.
  3. In the bowl of an electric stand mixer fitted with the paddle attachment (if using an attachment that doesn't constantly scrape bowl, then stop mixture occasionally throughout entire mixing process and scrape down sides and bottom of bowl), whip together sugar and butter until pale and fluffy. Mix in vegetable oil. Blend in eggs one at a time, mixing just until combined after each addition. Mix in egg yolks then red food coloring.
  4. In a liquid measuring cup, measure out buttermilk then whisk in vanilla extract and vinegar. Working in three seperate, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition. Scrape down sides and bottom of bowl with a rubber spatula to ensure everything is incorporated. Divide mixture evenly among three prepared baking pans. Spread into an even layer and bake in preheated oven 26 - 30 minutes until toothpick inserted into center of cake comes out clean. Cool in cake pan 10 minutes then run knife around edges of cake to loosen and invert onto wire racks to cool completely. Once cool, frost with Cream Cheese Frosting. Store cake in an airtight container in refrigerator.
  5. For the Cream Cheese Frosting:
  6. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy. Mix in vanilla and powdered sugar and whip until light and fluffy (at this point I recommend freezing or chilling frosting in refrigerator for a bit, returning to mixer and mixing occasionally, for a more stable consistency).
  7. Recipe source: Cooking Classy

Red Velvet Cake with Cream Cheese Frosting | Cooking Classy

88 comments

  • char riippi: I agree with everyone else…what a beautiful cake!
    Red Velvet is at the top of my list of favorite cakes! That would
    look great on my table for Christmas!! November 26, 2014 at 3:24pm Reply

    • Jaclyn: Thanks Char!! November 27, 2014 at 12:14am Reply

  • Shari Kelley: Your cakes always look incredible – frosted so evenly and beautiful! Your red velvet cupcakes are the only ones I like so I will have to try this. I’m always a little leary to do cakes as I’m afraid I would be disappointed when it didn’t look like yours! November 26, 2014 at 3:05pm Reply

    • Jaclyn: Thanks so much for the compliment Shari! November 27, 2014 at 12:15am Reply

  • Tasbih @ Cleobuttera: This is one gorgeous cake as per your usual Jaclyn:) I’m still on the hunt for the perfect red velvet cake, so this is definitely one that I’m going to try. I love that you used both butter and oil for the fat, as opposed to the usual oil found in most RV recipes, which makes them completely flavorless. Pinned! November 26, 2014 at 1:26pm Reply

    • Jaclyn: Thanks so much for Tasbih! November 27, 2014 at 12:21am Reply

  • Laura: Gorgeous as always, Jaclyn! What a beautiful cake. Hope you have a wonderful Thanksgiving!! November 26, 2014 at 11:14am Reply

    • Jaclyn: Thanks so much Laura! I hope you have an amazing Thanksgiving day too, I’m sure you will and your lucky family with all the incredible food you make :)! November 27, 2014 at 12:20am Reply

  • Matt Robinson: This is one seriously beautiful cake, Jaclyn. Love it! November 25, 2014 at 8:45pm Reply

    • Jaclyn: Thanks Matt :)! November 26, 2014 at 1:52am Reply

  • Averie @ Averie Cooks: Omg WOW!! This is the most beautiful red velvet cake I’ve ever seen! It’s so perfectly red, and the frosting, and there’s not one red crumb on the white frosting as you slice through the layers…you AMAZE ME! :) November 25, 2014 at 7:23pm Reply

    • Jaclyn: Thanks so much Averie!! November 26, 2014 at 1:52am Reply

  • Coral: Wow it looks delicious definetly giving it a try!
    By the way your photos are stunning what camera and lens do you use?

    Regards from Mexico! November 25, 2014 at 6:49pm Reply

    • Jaclyn: Thanks for the compliment Coral! I use a Canon 5D MarkIII and I have two lenses I use the Canon 100mm 2.8 Macro and a 24-70mm 2.8 lens. My favorite is the macro though. November 26, 2014 at 9:56am Reply

  • Sam @ PancakeWarriors: My boyfriends favorite all time is red velvet. I’m always looking for a new recipe can’t wait to see how this one goes. Thanks!! November 25, 2014 at 6:28pm Reply

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