Red Velvet Cake with Cream Cheese Frosting

Red Velvet Cake with Cream Cheese Frosting

Byarlo Jack
Red Velvet Cake with Cream Cheese Frosting

So, You Wanna Make a Red Velvet Cake, Huh? So you’re staring at your pantry, thinking, “I need chocolate but also red. And frosting. Definitely frosting.” Welcome, my friend. You’re about to embark on a dangerously delicious journey: making a Red Velvet Cake with Cream Cheese Frosting that will make you question every other dessert you’ve ever eaten. It’s rich, it’s velvety, and yes, it’s as fancy as it sounds even if your cooking skills are meh.

Why This Recipe is Awesome

Let’s be real: cake can be intimidating. But this bad boy? It’s idiot-proof. Even if you mess up (like adding salt instead of sugar don’t ask), it’ll still taste like you’re a baking wizard.

  • Moist and fluffy: No one likes a cake that’s dryer than a desert. This one practically melts in your mouth.
  • Classic cream cheese frosting: Tangy, sweet, and so smooth it should be illegal.
  • Looks fancy without trying: Impress friends, family, or your TikTok followers without breaking a sweat.

Basically, if desserts were superheroes, this one wears a cape and shows up just in time to save your snack game.

Ingredients You’ll Need

Here’s your shopping list, folks. Nothing crazy. You might even have half of this already—lucky you.

For the Cake

  • 2 ½ cups all-purpose flour (the base of all good things)
  • 1 ½ cups sugar (sweetness overload, FYI)
  • 1 tsp baking soda
  • 1 tsp salt (don’t skip it!)
  • 1 tsp cocoa powder (just a hint, not a chocolate cake)
  • 1 ½ cups vegetable oil (or butter if you feel fancy)
  • 1 cup buttermilk, room temp (or milk + a splash of vinegar)
  • 2 large eggs, room temp (because cold eggs = sad cake)
  • 2 tbsp red food coloring (go bright, go bold)
  • 1 tsp vanilla extract
  • 1 tsp white vinegar

For the Cream Cheese Frosting

  • 8 oz cream cheese, softened (do NOT skip softening)
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • Pinch of salt (optional, but why not?)
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Step-by-Step Instructions

Ready to bake? Let’s make some magic happen.

  1. Preheat & prep. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line with parchment paper. Don’t skip this sticky situations aren’t fun.
  2. Mix dry stuff. In a bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Looks boring, but trust me, it’s crucial.
  3. Mix wet stuff. In another bowl, beat eggs, oil, buttermilk, vinegar, vanilla, and red food coloring. Your batter is basically a bright red smoothie.
  4. Combine. Slowly mix dry ingredients into wet until smooth. Don’t overmix, or your cake might get tough. We’re going soft, fluffy, cloud-like, not brick-like.
  5. Bake. Divide batter evenly between your pans. Bake for 25–30 mins or until a toothpick comes out clean. Your kitchen will smell like heaven.
  6. Cool it down. Let the cakes cool in the pan for 10 mins, then transfer to a wire rack. If you frost a hot cake, you’ll end up with a frosting puddle, and nobody wants that.
  7. Make frosting. Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, then vanilla. Taste-test? Mandatory.
  8. Assemble. Place one cake layer on a plate, spread frosting generously, top with the second layer, and frost the top and sides. Don’t be shy go all in.
  9. Admire & devour. Step back, take a picture (or five), then dig in. You earned it.

Common Mistakes to Avoid

  • Skipping room temp eggs: Cold eggs = sad batter. Seriously, just wait.
  • Overmixing the batter: You’re not kneading bread. Be gentle.
  • Not preheating the oven: Rookie mistake. Cake won’t rise properly.
  • Frosting a hot cake: Unless you want a cream cheese lava flow, cool it first.
  • Ignoring the buttermilk swap: Milk alone won’t give you that tangy, tender crumb.
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Alternatives & Substitutions

  • Buttermilk: Can’t find it? Mix 1 cup milk + 1 tbsp vinegar or lemon juice, let it sit 5 mins. Boom, instant buttermilk.
  • Vegetable oil: Butter works too your cake will taste richer.
  • Red food coloring: Natural option? Beet juice. It’s less vibrant but still cute.
  • Gluten-free flour: Works fine, but texture might be slightly different. Who cares, still delicious.
  • Frosting: Not a fan of cream cheese? Buttercream or mascarpone works too. I won’t judge.

FAQ (Frequently Asked Questions)

Q: Can I make this cake ahead of time?
A: Absolutely. Bake today, frost tomorrow. Cake actually loves a little rest.

Q: Can I use margarine instead of butter?
A: Technically yes, but your soul might cry. Butter FTW.

Q: Why is my frosting runny?
A: Most likely your cream cheese or butter was too warm. Chill it and try again.

Q: Can I freeze this cake?
A: Yep! Freeze unfrosted layers. Frost when ready to serve. Instant dessert hero status.

Q: Do I have to use red food coloring?
A: Nope, but it won’t be “red velvet” without the iconic red flair. Your call.

Q: Can I make cupcakes instead?
A: Duh! Bake 20–25 mins instead of a full cake. Perfect for portion control or sneaky snacking.

Final Thoughts

Look at you, cake conqueror! You’ve just made a Red Velvet Cake with Cream Cheese Frosting that’s basically a slice of heaven. Now go impress someone or just hoard it for yourself, I won’t tell. Baking is messy, fun, and sometimes sticky, but hey that’s life. Remember, it doesn’t have to be perfect, it just has to be tasty.

Now, grab a fork and indulge. You’ve earned every decadent bite.