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A slice of red velvet cake with cream cheese frosting being lifted from a frosted layer cake.

Red Velvet Cake with Cake Flour

A soft and moist two-layer red velvet cake made with cake flour, buttermilk, cocoa, vegetable oil, and vinegar, finished with smooth cream cheese frosting.
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Prep Time 25 minutes
Cook Time 30 minutes
Initial Pan Cooling 1 hour
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 625
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Red Velvet Cake
  • 2 1/2 cups cake flour
  • 1 1/2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk
  • 1 tablespoon red food coloring
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons white distilled vinegar
Cream Cheese Frosting
  • 8 oz 1 block cream cheese, softened
  • 1/2 cup 1 stick butter, softened
  • 1 tablespoon vanilla extract
  • 3 cups powdered sugar

Equipment

  • Two 9-inch round cake pans
  • Parchment paper
  • large mixing bowls
  • Whisk
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Wire cooling rack
  • Offset spatula
  • Cake turntable, optional
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 350°F (175°C). Grease two 9-inch round pans and line the bottoms with parchment.
  2. Whisk the cake flour, sugar, baking soda, cocoa powder, and salt in a large bowl.
  3. In another bowl, whisk the eggs, vegetable oil, buttermilk, food coloring, vanilla, and vinegar until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix just until no dry streaks remain.
  5. Divide the batter evenly between the two pans and smooth the tops.
  6. Bake for 25–30 minutes, until the centers are set and a toothpick comes out clean or with a few moist crumbs.
  7. Cool in the pans for 10–15 minutes, then turn out onto a wire rack and cool completely.
  8. Beat the softened cream cheese and butter until smooth and creamy.
  9. Add the vanilla, then gradually beat in the powdered sugar until the frosting is smooth and spreadable.
  10. Place one cake layer on a serving plate and spread frosting over the top.
  11. Add the second layer and frost the top and sides.

Nutrition

Calories: 625kcalCarbohydrates: 64gProtein: 6gFat: 39gSaturated Fat: 12gPolyunsaturated Fat: 17gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 72mgSodium: 430mgPotassium: 135mgFiber: 1gSugar: 47gVitamin A: 520IUCalcium: 65mgIron: 1.4mg

Video

Notes

  • Use cake flour for the softest crumb.
  • Do not overmix the batter after combining the wet and dry ingredients.
  • Cool the cake completely before adding cream cheese frosting.
  • Use full-fat block cream cheese for the thickest icing.
  • Chill the frosted cake before slicing for neater layers.
  • Store leftovers covered in the refrigerator.

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