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• For sharp, clean slices, freeze the fully frosted cake until firm.
• Remove from the freezer just before slicing.
• Use a long, sharp knife, running it under hot water and wiping it clean between each cut. Cupcake instructions
• This recipe yields about 30–36 standard cupcakes
• Line cupcake pans with paper liners
• Fill liners about ⅔ full
• Bake at 350°F for 18–22 minutes, until set and springy in the center
• Cool completely before frosting Substitutions
• Whole milk mixed with 1½ tablespoons vinegar or lemon juice may be used in place of buttermilk
• Gel food coloring may be substituted for liquid food coloring; adjust amount as needed Serving suggestions and pairings
• Serve slightly chilled or at cool room temperature
• Pairs well with coffee, espresso, or unsweetened tea Storage and freezing
• Store covered at room temperature for up to 2 days or refrigerated for up to 1 week
• Cake layers may be wrapped tightly and frozen for up to 2 months
• Frosted cake or cupcakes may be frozen for up to 1 month; thaw overnight in the refrigerator before serving
Red Velvet Cake with Cream Cheese Frosting
A classic three-layer Red Velvet Cake with tender crumb, vibrant color, and tangy cream cheese frosting that slices clean and stays moist.
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Servings: 16
Calories: 699kcal
Equipment
- Stand Mixer or Hand Mixer
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Ingredients
Cake
- 3¾ cups Cake Flour
- 1½ teaspoons baking soda
- 1½ teaspoons Kosher salt
- ¾ cup salted butter room temperature
- 2¼ cups granulated sugar
- 3 large eggs room temperature
- 3 teaspoons vanilla extract
- 3 tablespoons unsweetened cocoa powder
- 1½ cups buttermilk room temperature
- 1½ tablespoons white vinegar
- 1½ –2½ tablespoons gel red food coloring
Cream Cheese Frosting
- 3 (8-ounce) packages cream cheese softened to room temperature
- 2¼ cups salted butter room temperature
- 1½ teaspoons vanilla extract
- 8¼ cups confectioners’ sugar sifted
Instructions
Make the Cake
- Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.3¾ cups Cake Flour, 1½ teaspoons baking soda, 1½ teaspoons Kosher salt
- In a large bowl or stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth. Add the sugar and beat until light and fluffy, about 3 minutes.¾ cup salted butter, 2¼ cups granulated sugar
- Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract.3 large eggs, 3 teaspoons vanilla extract
- Sift the cocoa powder into the bowl and mix just until combined, scraping down the sides as needed.3 tablespoons unsweetened cocoa powder
- In a liquid measuring cup, stir together the buttermilk, vinegar, and red food coloring.1½ cups buttermilk, 1½ tablespoons white vinegar, 1½ –2½ tablespoons gel red food coloring
- With the mixer on low speed, add half of the flour mixture, followed by half of the buttermilk mixture, mixing just until combined. Repeat with the remaining flour mixture and buttermilk mixture.
- Divide the batter evenly among the prepared pans.
- Bake for 30–35 minutes, or until the centers spring back lightly when touched and a toothpick inserted comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn out onto wire racks and cool completely before frosting.
Make the Cream Cheese Frosting
- In a large bowl or stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until smooth and fluffy, about 3 minutes.3 (8-ounce) packages cream cheese, 2¼ cups salted butter
- Beat in the vanilla extract.1½ teaspoons vanilla extract
- With the mixer on low speed, gradually add the confectioners’ sugar until incorporated.8¼ cups confectioners’ sugar
- Increase speed to medium and beat until light and fluffy, about 1 minute.
Assemble the Cake
- Place one cake layer on a cake stand or serving plate. Spread about ¾ cup frosting evenly over the top.
- Add the second layer and repeat with frosting.
- Top with the final cake layer and frost the top and sides of the cake.
- Smooth the frosting with an offset spatula or bench scraper.
- Chill the cake for about 1 hour before serving to allow the frosting to set.
Notes
Notes
Clean cake slices• For sharp, clean slices, freeze the fully frosted cake until firm.
• Remove from the freezer just before slicing.
• Use a long, sharp knife, running it under hot water and wiping it clean between each cut. Cupcake instructions
• This recipe yields about 30–36 standard cupcakes
• Line cupcake pans with paper liners
• Fill liners about ⅔ full
• Bake at 350°F for 18–22 minutes, until set and springy in the center
• Cool completely before frosting Substitutions
• Whole milk mixed with 1½ tablespoons vinegar or lemon juice may be used in place of buttermilk
• Gel food coloring may be substituted for liquid food coloring; adjust amount as needed Serving suggestions and pairings
• Serve slightly chilled or at cool room temperature
• Pairs well with coffee, espresso, or unsweetened tea Storage and freezing
• Store covered at room temperature for up to 2 days or refrigerated for up to 1 week
• Cake layers may be wrapped tightly and frozen for up to 2 months
• Frosted cake or cupcakes may be frozen for up to 1 month; thaw overnight in the refrigerator before serving
Nutrition
Serving: 1 slice | Calories: 699kcal | Carbohydrates: 118g | Protein: 8g | Fat: 51g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 168mg | Sodium: 764mg | Potassium: 154mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1717IU | Calcium: 88mg | Iron: 1mg
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.