Moist Red Velvet Cake and Whipped Cream Cheese Frosting
A truly moist red velvet cake with a light fluffy whipped cream cheese icing.
Servings 8
Ingredients
- Cake Ingredients:
- (Make sure ingredients are at room temperature before you start the cooking process.)
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 2 tablespoons dutch pressed cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon white distilled vinegar
- 1 teaspoon pure vanilla extract
- Frosting Ingredients:
- 1 pound cream cheese , softened
- 2 sticks unsalted butter (1 cup), softened
- 1 teaspoon pure vanilla extract
- 4 cups sifted confectioners' sugar
Instructions
- Cake Instructions:
- Preheat oven to 350 degrees.
- Spray three 9 inch cake pans with baking spray. Set aside.
- In a large bowl, shift together the dry ingredients for the cake. (I usually use my blender mixing bowl for this part to decrease how many dishes I use.)
- In another large bowl use a whisk to mix all of the cake's wet ingredients together. These ingredients include the vegetable oil, buttermilk, eggs, food coloring, vinegar, and vanilla extract.
- In a standing mixer, combine both the dry and wet ingredients for the cake. Mix the batter just until the mixture is blended. Scrap sides of bowl with flat spatula to incorporate all ingredients into the batter.
- Pour the batter into each greased baking pan, making sure to put an even amount of the batter into each pan.
- Place the pans in the oven and bake for 18 to 20 minutes or until a toothpick appears clean after inserted into the cake. At about the 16 minute mark, start checking for doneness. While baking the cakes, rotate the cakes halfway during the cooking process.
- When the cake layers are done, let them cool completely. Once cooled, frost the cake.
- Frosting Instructions:
- Place the butter, cream cheese, sugar, and vanilla in a standing mixer bowl. Mix the ingredients for about 5 minutes on medium speed until the frosting is light and fluffy. While mixing the ingredients, occasionally scrape the sides of the bowl to ensure that all the ingredients get mixed together.
- After the cakes have cooled frost the cake.
Notes
Cooking Note:
I used 3 cups of the shifted 4 cups of powdered sugar. Sweeten according to your liking by adding half a cup of the powdered sugar at a time. The more sugar you add, the thicker the frosting becomes. When the frosting or frosted cake is placed in the refrigerator, the frosting does thicken up, but once set out for about 5 to 10 minutes, the cream cheese frosting softens back up and has that light texture. If you don't like the light texture of the frosting, before frosting the cake, let the frosting sit in the refrigerator until it becomes slightly stiff. This frosting recipe allows for an abundance of frosting to either make a crumb coat, allow for quick fixes if you mess up during the frosting process, thicker layers of frosting, etc. As you can see, I have two sets of pictures in this recipe post. One cake picture has three layers, and the other cake pictures have two layers. When I make the three layer cake, I use 9 inch cake pans and follow the recipe directions I have posted. When I made a two layer cake, I used two 10 inch cake pans, and cooked the cake in a 350 degree preheated oven for about 15 minutes. This recipe has enough cake batter to use either the three 9 inch cake pans, or the two 10 inch cake pans. For anyone that thinks a cup of vegetable oil is not enough: In the original recipe, he calls for 1 and 1/2 cups of vegetable oil for the cake batter. Some think this is too much oil, and it makes the cake too oily. I like both his amount of vegetable and the amount I use..... Both amounts produce moist layers. You just have to make sure not to overcook you cake, start checking your cakes at the 15 to 16 minute mark....
I used 3 cups of the shifted 4 cups of powdered sugar. Sweeten according to your liking by adding half a cup of the powdered sugar at a time. The more sugar you add, the thicker the frosting becomes. When the frosting or frosted cake is placed in the refrigerator, the frosting does thicken up, but once set out for about 5 to 10 minutes, the cream cheese frosting softens back up and has that light texture. If you don't like the light texture of the frosting, before frosting the cake, let the frosting sit in the refrigerator until it becomes slightly stiff. This frosting recipe allows for an abundance of frosting to either make a crumb coat, allow for quick fixes if you mess up during the frosting process, thicker layers of frosting, etc. As you can see, I have two sets of pictures in this recipe post. One cake picture has three layers, and the other cake pictures have two layers. When I make the three layer cake, I use 9 inch cake pans and follow the recipe directions I have posted. When I made a two layer cake, I used two 10 inch cake pans, and cooked the cake in a 350 degree preheated oven for about 15 minutes. This recipe has enough cake batter to use either the three 9 inch cake pans, or the two 10 inch cake pans. For anyone that thinks a cup of vegetable oil is not enough: In the original recipe, he calls for 1 and 1/2 cups of vegetable oil for the cake batter. Some think this is too much oil, and it makes the cake too oily. I like both his amount of vegetable and the amount I use..... Both amounts produce moist layers. You just have to make sure not to overcook you cake, start checking your cakes at the 15 to 16 minute mark....