if you’ve been looking for a red velvet cake, this perfectly soft and covered-in cream cheese frosting recipe is one you will love forever.
Equipment
- 9-inch Round Cake Pan
- Mixing Bowls
- Spatulas
- Whisk
- Measuring Cups
- Measuring Spoons
- Hand Mixer
- Fine Mesh Sieve
- Pot
- Wire Rack
Ingredients
CAKE
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tbsp unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup buttermilk room temperature
- ½ cup canola oil
- 1 large egg at room temperature
- 1 ½ tsp vanilla extract
- 1 ½ tsp white vinegar helps activate the baking soda for fluffiness
- 1 tbsp red food coloring
- ½ cup boiling water
FROSTING
- 3 oz. cream cheese room temperature
- 6 tbsp salted butter room temperature
- 1 tsp vanilla extract
- 1 tbsp milk
- 3 cups powdered sugar
Instructions
- Preheat oven to 325°F. Grease and line the bottom of a 9-inch round cake pan with parchment paper
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt
- In a separate bowl, whisk together your buttermilk, oil, egg, vanilla, vinegar, and food coloring
- Pour your dry ingredients into the bowl with your wet and whisk until mostly combined and then carefully pour in your boiling water, whisking until smooth. The batter will be a little runny, don’t worry!
- Pour the batter into the lined cake pan and bake on the middle rack for 35-38 minutes, or until a toothpick inserted comes out clean
- Allow the cake to cool in the pan for 10 minutes before removing and transferring to a wire rack to cool completely
- While your cake cools, make your cream cheese frosting. Add your room-temperature cream cheese and butter to a mixing bowl and beat for 10-15 seconds until smooth. Then, sift in your powdered sugar and carefully beat until all is incorporated. Add the vanilla and milk and beat.
- Spread your frosting over the top of your cooled cake and enjoy!
