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Red Velvet cake with cream cheese frosting

Red Velvet Cake with Cream Cheese Frosting

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Course: Dessert
Cuisine: American
Keyword: hearty, simple recipe, vegetarian
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6 people
Calories:
Author: Aakruti Mahendra

Ingredients

Cake

  • 1 1/4 cup All purpose flour
  • 3/4 cup granulated sugar
  • 1/2 tsp baking soda
  • 1/2 tsp Salt
  • 1/2 tsp cocoa powder
  • 1/2 cup unsalted butter (if you don't have unsalted butter, use regular butter)
  • 1/3 cup vegetable oil
  • 1/2 cup butter milk
  • 1 egg
  • 2 tbsp red food color adjust the amount accordingly, until you reach the desired red color.
  • 1/2 tsp Vinegar
  • 1/2 tsp vanilla extract

Cream Cheese Frosting

  • 8 oz cream cheese at room temperature
  • 1/2 cup unsalted butter (if you don't have unsalted butter, use regular butter)
  • 2 cups confectioners' sugar or powdered sugar
  • 1 1/2 tsp vanilla extract
  • 1 tbsp milk

Instructions

Cake

  • Preheat oven to 350 degrees. Spray/ brush an 8-inch round cake pan with non stick cooking spray or butter, set aside. (If you are using silicone you can skip this step)
  • Sift the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
  • Using a handheld or stand mixer, beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together fairly well. Scrape down the sides of the bowl with a spatula as needed. Add the oil and beat on high for 2 minutes.
  • Add egg and vanilla extract. Beat on medium-high speed until combined. Scrape down the sides of the bowl with a spatula as needed.
  • Beat in the vinegar and the food coloring, until you reach your desired color. I used 2 Tablespoons.
  • With the mixer on low speed, add the dry ingredients alternating with the buttermilk, beginning and ending with the dry ingredients. Mix each addition just until incorporated. Your cake batter is ready!
  • Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted into the middle of the cake comes out clean.  Remove from oven and cool completely before frosting.

Cream Cheese Frosting

  • In a large bowl using a handheld or stand mixer, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes.
  • Add the confectioners’ sugar and milk. Beat for 2 minutes.
  • Add the vanilla extract and beat for 2 minutes.
  • Your frosting is ready! You can add a pinch of salt if it's too sweet.

Assembling

  • Once the cake cools and is at room temperature, place the cake on the cake stand or serving plate.
  • Now evenly spread the frosting over the top and sides of the cake. Decorate with your choice of sprinkles or nuts.
  • Slice and serve. Enjoy!

Notes

  1. If using regular butter, you can add a pinch of salt while making the cake batter. Regular butter already has salt and that will be sufficient for the cake as well.
  2. Frosted red velvet cake stays good for 7 days, if refrigerated. Bring it to room temperature before serving.
  3. The frosting and cake can be stored separately. In this case, freeze the cake and refrigerate the frosting. When frozen, red velvet cake stays good for up to 2 months. Before serving, thaw the cake in refrigerator overnight and bring it to room temperature before serving.
Tried this recipe?Mention @aakruma or tag #heartycooksroom!