Red Velvet Cake w/ Cream Cheese Frosting

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Red Velvet Cake is one of my favorite cakes of all time.  I even made red velvet cookies a few months back, and they were a real hit!  This past Christmas I decided to bake a homemade Red Velvet Cake for the first time ever.  The night before Christmas Eve I did my first run through of a recipe I’d found on Pinterest.  Needless to say, it was a fail…for many different reasons.  The main ones being that the recipe said to cook the cake on 375 degrees Fahrenheit for 35-40 minutes.  This couldn’t have been more wrong!  I should have skimmed a few other recipes, and compared (which I later did).

On Christmas Eve (really super early on Christmas morning), I gave the Red Velvet Cake another go with my own recipe.  I solicited the opinions of my mom and brother for feedback and got the thumbs up.  I had some stiff competition against my mom’s signature pound cake on the dessert table.  Funny enough, my mom proclaim that the version of the pound she made was her best ever and that she’ll soon be offering it for sale.  Unfortunately, she refuses to let me post the recipe, since it’s a secret.  I promise, although, that the next time we bake it, I’ll get a picture to show you all.  However, for now…its all about the Red Velvet.


Red Velvet Cake w/ Cream Cheese Frosting


    For Cake:
  • 1½ cups all-purpose flour
  • 1¼ cups cake flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp. baking soda
  • 1 tsp. table salt
  • 2¼ cups sugar
  • 2 eggs/
  • 1 1/2 cup vegetable oil
  • 1 cups buttermilk
  • 1 oz. liquid red food color
  • 3 tsp. vanilla extract
  • 1 Tbsp. distilled white vinegar
  • For Frosting:
  • 2 (8 ounce) packages cream cheese, at room temperature
  • 1/2 cup butter, at room temperature
  • 3 1/2 cups powdered sugar, sifted
  • 2 teaspoon vanilla extract


    For Cake:
  1. Preheat the oven to 375F. Line bottoms of two 8×8×2-inch square pans (or three 9×2-inch round cake pans) with parchment paper and coat with non-stick spray. NOTE: I use Baker’s Joy spray and my cakes never stick!
  2. Sift together the flours unsweetened cocoa powder, baking soda, table salt and instant espresso powder; whisk to combine. Set aside.
  3. For less mess, in a large glass measuring cup with a pour spout, combine the buttermilk, food color and vanilla before mixing into the cake batter.
  4. BEAT sugar and eggs in a large bowl with a mixer on high speed until white, thick and creamy for 5-7 minutes. With the mixer on low speed, slowly drizzle in the oil until it is full incorporated.
  5. ALTERNATELY ADD the flour mixture and the buttermilk mixture to the batter (starting and ending with flour mixture) until combined.
  6. MIX vinegar into batter and immediately divide evenly between prepared pans.
  7. Bake cakes until a toothpick comes out clean, about 35-40 minutes. Transfer cakes to a wire rack to cool, for about 10 minutes. Turn cakes out of pans and cool on racks. Once cook, peel away parchment.
  8. SLICE each cake in half horizontally to form 4 layers. NOTE: My cakes were baked square, so I trimmed off the edges to reveal the red cake color. Save the crumbs for later, to crumble and sprinkle on top as decoration.
    For Frosting:
  9. In a medium bowl, use electric mixer to combine cream cheese and butter; beat until creamy.
  10. Mix in vanilla, then gradually add the powdered sugar.
  11. Mix until frosting ingredients are completely combined.
  12. Check the consistency at this point. If it seems too soft, go ahead and add a little more sifted powdered sugar. If it seems too thick, mix in a teaspoon or so of milk.
  13. Use the frosting to frost your cake or cupcakes immediately- either by spreading or filling a piping bag, or store in a covered container in the refrigerator until ready to use (should be used to frost the same day).
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This cake is moist and velvety, but still has some weight to it.  The frosting was light and creamy, however as it aged firmed up, but never hardened and broke away like many cream cheese frostings do.  `Both textures of the cake and frosting were a perfect fit.

I can’t wait to indulge another Red Velvet Cake.  I even have an extra cake hanging out in the freezer, that just needs some cream cheese company.  I’m very happy, all in all, with the way this cake came out, especially on my first (well second attempt).  It wasn’t nearly as daunting of a cake to bake as I thought it would be.  To be honest, it was way easier than my Devil’s Food Ganache filled cake I made months ago.  I’ll have to give that one another go sometime soon, but for now…its all about the Red Velvet!


25 thoughts on “Red Velvet Cake w/ Cream Cheese Frosting

  1. I knew you must be from the south. I love Red Velvet Cake and grew up eating it for every holiday. I am originally from Alabama but have lived in Georgia, Tennessee, Louisiana, and now Arkansas.
    Thanks for sharing this cake at Wonderful Wednesday blog hop. I will pin it. I will also make sure I am following all your social medias.
    Blessings and Happy New Year.
    Diane Roark

    • Yes, I am a true Southerner! Nice to meet another person from around these corners! Thanks so much for following. Looking forward to linking up and sharing again!

    • Lol, I bet its because the holidays just passed. I know a lot of people, including myself make Red Velvet Cake during the holidays. I think part of the reason why is because its red, pretty, festive, and so good! I hope you end up liking it once you give it a try. :-)

    • Its definitely worth a shot, especially since its your favorite! Its one of my favorites too and I had a lot of fun making it and it really wasn’t difficult. It was much easier than I expected and delicious!

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