Red Velvet Cake with Cream Cheese Frosting

Here’s a classic recipe for Red Velvet Cake with Cream Cheese Frosting—a moist, vibrant, and decadent dessert that’s perfect for any occasion!

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Ingredients:

For the Red Velvet Cake:

• 2 1/2 cups (315g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1 1/2 cups (360ml) vegetable oil or melted butter
• 1 cup (240ml) buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tablespoons red food coloring (liquid or gel)
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• 1/2 cup (115g) unsalted butter, softened
• 4 cups (480g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

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Instructions:

Step 1: Make the Red Velvet Cake

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
3. In a separate bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined (do not overmix).
5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 2: Make the Cream Cheese Frosting

1. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Add the vanilla extract and salt, and beat until the frosting is light and fluffy.

Step 3: Assemble the Cake

1. Place one cake layer on a serving plate and spread a generous layer of cream cheese frosting on top.
2. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
3. For a decorative touch, use a piping bag to add swirls or patterns, or simply smooth the frosting with a spatula.

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Serving:

• Slice and serve at room temperature. Store any leftovers in the refrigerator for up to 5 days.

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This Red Velvet Cake with Cream Cheese Frosting is a stunning and delicious dessert that’s sure to impress! Enjoy!