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Red Velvet Cake with Cream Cheese Frosting

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PREP TIME
25 min
COOKING TIME
45 min
TOTAL TIME
90 min
SERVINGS
12 servings
Dessert
Red Velvet Cake with Cream Cheese Frosting
Ingredients
  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 3 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 1/4 teaspoons salt
  • 3 eggs
  • 1 1/2 cups vegetable oil
  • 1 1/2 cups buttermilk
  • 1/2 cup sour cream
  • 2 tablespoons red food coloring
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoons white vinegar
  • 2 (8 ounce) packages cream cheese, at room temperature
  • 1 cup white sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla extract
Instructions
1
Preheat your oven to a high temperature of 350 degrees Fahrenheit (175 degrees Celsius). Prepare two round cake pans by spreading butter and flour evenly on the bottom and sides of each pan.
2
In a separate bowl, combine 3 cups of flour, 2 cups of sugar, cocoa powder, baking soda, baking powder, and 1 1/2 teaspoons of salt. Mix these dry ingredients together until well combined and set aside for later use.
3
In a large mixing bowl, crack eggs and whisk them until the yolks are fully broken up. Add oil, buttermilk, sour cream, a few drops of food coloring, 1 tablespoon of vanilla extract, and vinegar. Whisk these ingredients together until they are fully incorporated.
4
Gradually add the dry ingredient mixture to the wet ingredients in three separate batches. Use your hands as little as possible when mixing these two together to avoid overbeating the batter.
5
If you are using an electric mixer, add the dry ingredient mixture in batches and mix until just combined. Divide the batter evenly between the two prepared cake pans.
6
Bake the cakes in a preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of each cake comes out clean.
7
Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and continue cooling on a wire rack for an additional 20 to 30 minutes.
8
While the cakes are baking, prepare a creamy frosting by whipping cream cheese in a bowl using an electric mixer on high speed until it becomes light and fluffy, about 5 minutes.
9
Scrape the whipped cream cheese into a new bowl to avoid any contamination with the cake batter.
10
In another medium-sized saucepan, sift together 1 cup of sugar, 1/4 cup of flour, and 1/2 teaspoon of salt. Heat the mixture over medium-high heat, whisking constantly until it starts to bubble and becomes thick and pudding-like, about 7 to 8 minutes.
11
Pour the cooked mixture into a mixing bowl and refrigerate it for 10 minutes to chill.
12
Using an electric mixer with a whisk attachment, whisk the chilled mixture for 5 minutes until it becomes smooth and creamy.
13
Add the whipped cream cheese to the chilled mixture, slowly whisking until it becomes a smooth and creamy frosting. This should take about 5 minutes more.
14
Frost the cooled cake with this delicious and creamy frosting.