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Amazing Red Velvet Cake With Cream Cheese

Rose
This Amazing Red Velvet Cake With Cream Cheese features soft, velvety layers with a hint of cocoa and tang from buttermilk, topped with rich and creamy frosting. Perfect for birthdays, holidays, and special gatherings, this bakery-style cake delivers moist texture, balanced flavor, and a stunning red crumb.
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Prep Time 30 minutes
Cook Time 32 minutes
Total Time 1 hour 2 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 540 kcal

Equipment

  • 2 round 9-inch cake pans
  • mixing bowls
  • electric mixer
  • whisk
  • rubber spatula
  • wire cooling rack

Ingredients
  

  • 3 cups cake flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 4 large eggs, separated
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon white vinegar
  • 1 cup buttermilk
  • 2 tablespoons red food coloring
  • 16 ounces full-fat brick cream cheese, softened
  • 3/4 cup unsalted butter, softened (for frosting)
  • 5 cups powdered sugar
  • 1 1/2 teaspoons vanilla extract (for frosting)
  • 1 pinch salt (for frosting)

Instructions
 

  • Preheat oven to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper.
  • Whisk together cake flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside.
  • Beat softened butter and sugar until light and fluffy.
  • Mix in vegetable oil. Add egg yolks one at a time, beating well after each addition. Stir in vanilla extract, vinegar, and red food coloring.
  • Add dry ingredients in three additions, alternating with buttermilk. Mix gently until combined.
  • Beat egg whites until stiff peaks form. Gently fold into the batter.
  • Divide batter evenly between pans. Bake for 30–32 minutes or until a toothpick inserted in the center comes out clean.
  • Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  • Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla and salt until creamy.
  • Place one cake layer on a plate, spread frosting on top, add second layer, and frost top and sides. Chill 20–30 minutes before slicing.

Notes

Use room temperature ingredients for best results. Spoon and level flour to avoid dense cake. Do not skip whipping the egg whites for a light texture. Chill the frosted cake for 20–30 minutes before slicing for cleaner cuts. You can substitute part of the oil with unsweetened applesauce for a lighter option. Store covered in the refrigerator for up to 5 days or freeze unfrosted layers up to 3 months.

Nutrition

Calories: 540kcalCarbohydrates: 70gProtein: 6gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 95mgSodium: 320mgPotassium: 120mgFiber: 1gSugar: 55gVitamin A: 850IUCalcium: 90mgIron: 1.5mg
Keyword cream cheese frosting cake, layer cake recipe, moist red velvet, red velvet cake
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