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–+ servings
Red Velvet Cake

Red Velvet Cake With Cream Cheese Frosting

A delicious bakery-style red velvet cake filled with delicious cream cheese frosting, the classic red velvet cake pairing! This recipe makes 3 tall 6 inch layers, but will also make 2 8 inch layers of cake.
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Prep Time:30 minutes
Cook Time:30 minutes
Cooling and Assembly:1 hour
Total Time:2 hours
Course: Dessert
Cuisine: American
Keyword: Red Velvet Cake Recipe, Red Velvet Cake Recipe UK
Servings: 12

Equipment

Ingredients

For the Cake:

  • 325 grams plain flour 2 ½ cups + 2 tbsp
  • 3 tablespoons cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 250 grams unsalted butter softened 1 cup + 1 tbsp
  • 400 grams caster sugar 2 cups
  • 4 large eggs at room temperature
  • 1 tablespoon vanilla extract
  • 240 millilitres buttermilk 1 cup
  • 2 teaspoons white vinegar
  • 2 tablespoons red food colouring gel or liquid, adjust as needed

For the Cream Cheese Frosting:

  • 125 grams unsalted butter softened ½ cup (1 stick)
  • 200 grams full-fat cream cheese cold 7 oz (about ¾ cup)
  • 300 grams icing sugar 2½ cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat the oven to 170°C (340°F). Grease and line three 6-inch round cake tins with parchment paper.
  • Combine the dry ingredients. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  • Cream the butter and sugar. In a large bowl or stand mixer, beat the butter and sugar together for 2–3 minutes until light and fluffy.
  • Add the eggs and vanilla. Beat in the eggs one at a time, then mix in the vanilla extract. Scrape down the sides of the bowl as needed.
  • Mix the wet ingredients. In a jug, whisk together the buttermilk, vinegar, and red food colouring.
  • Combine the mixtures. Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture.
  • Start and end with the dry ingredients. Mix until just combined - don’t overmix.
  • Divide and bake. Evenly divide the batter between the three tins. Bake for 30–35 minutes or until a skewer inserted in the centre comes out clean.
  • Let the cakes cool in the tins for 10 minutes, then transfer to a wire rack to cool completely before decorating.
  • Make the buttercream by combining the butter, cream cheese, vanilla and icing sugar. Pipe onto the fully cooled cakes.