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A beautiful layered Red Velvet Cake with smooth white cream cheese frosting on a cake stand
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Red Velvet Cake

Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Servings: 12 servings
Calories: 550kcal

Ingredients

  • 2.5 cups all -purpose flour
  • 1.5 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 teaspoon unsweetened cocoa powder
  • 1.5 cups vegetable oil
  • 1 cup buttermilk , room temperature
  • 2 large eggs , room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon vanilla extract
  • 16 ounces cream cheese, softened
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans with butter and flour.
  • In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
  • In a separate medium bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract.
  • Using a stand mixer or hand mixer, gradually add the wet ingredients to the dry ingredients and mix on medium speed until smooth and well combined.
  • Divide the batter evenly between the two prepared cake pans.
  • Bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  • Cool the cakes in their pans for 10 minutes, then invert onto a wire rack to cool completely before frosting.
  • Prepare the frosting by beating the softened cream cheese and butter together until smooth. Gradually add powdered sugar and 1 teaspoon of vanilla extract, beating until light and fluffy.
  • Assemble the cake by frosting the top of one layer, placing the second layer on top, and frosting the top and sides of the entire cake.