American
Classic Red Velvet Cake with Cream Cheese Frosting
Tender red velvet cake with buttermilk, mild cocoa, vanilla, and cream cheese frosting.
12 servings · 55 minutes prep · 32 minutes cook
Ingredients
Cake
- 2 1/2 cups, spooned and leveled
- 2 tbsp, natural cocoa preferred
- 1 tsp
- 1 tsp
- 6 tbsp, softened
- 1/2 cup, such as avocado oil
- 1 3/4 cups
- 3 large, room temperature
- 2 tsp
- 1 1/2 tbsp, gel or liquid, adjust to color
- 1 cup, room temperature
- 1 tsp
Cream Cheese Frosting
- 16 oz, softened but still cool
- 8 tbsp, softened
- 3 cups, sifted
- 2 tsp
- 1 pinch
Directions
Bake the Cake
- Heat oven to 350°F. Grease and line two 9-inch cake pans.
- Whisk cake flour, cocoa powder, baking soda, and .
- Beat , neutral oil, and granulated sugar for 3 to 4 minutes, until lighter and creamy.
- Beat in egg one at a time, then and red food coloring.
- Add the flour mixture in three additions alternating with buttermilk, mixing on low just until smooth. Stir in white vinegar at the end.
- Divide between pans and bake for 28 to 32 minutes, until the centers spring back and a skewer comes out with moist crumbs.
- Cool in pans for 15 minutes, then turn out and cool completely for at least 90 minutes.
Frost and Serve
- Beat cream cheese and frosting until smooth. Beat in powdered sugar, , and until creamy and spreadable.
- Frost the cooled cake layers with a moderate layer between them and a smooth coating on the top and sides.
- Chill for 30 minutes for cleaner slices, then serve slightly cool. Refrigerate the cream-cheese-frosted cake at or below {{temperature:40°F}} within 2 hours and use within 4 days.
