Red Velvet Cake with Cream Cheese Frosting

Name: Red Velvet Cake with Cream Cheese Frosting
Total time: 90 min
Yield: 2 servings
Ingredients: 3 cups all-purpose flour; 2 cups white sugar; 3 tbsp unsweetened cocoa powder; 1.5 tsp baking soda; 0.5 tsp baking powder; 1.25 tsp salt; 3 eggs; 1.5 cups vegetable oil; 1.5 cups buttermilk; 0.5 cup sour cream; 2 tbsp red food coloring; 1 tbsp vanilla extract; 1.5 tsp white vinegar; 2 (8 oz) packages cream cheese, at room temperature; 1 cup white sugar; 0.25 cup all-purpose flour; 0.5 tsp salt; 1 cup milk; 1 tsp vanilla extract

Create an impressive dessert with this homemade red velvet cake, featuring unsweetened cocoa, sour cream, and buttermilk. It's topped off with a cooked cream cheese frosting for the perfect finish.

Recipe Info

Prep Time

90 min

Difficulty

Easy

Servings

2 servings

Nutrition

calories758kcal

carbohydrates81g

fat45g

fiber1g

protein10g

sodium692mg

sugar53g

Dessert American

Ingredients

3 cups all-purpose flour

2 cups white sugar

3 tbsp unsweetened cocoa powder

1.5 tsp baking soda

0.5 tsp baking powder

1.25 tsp salt

3 eggs

1.5 cups vegetable oil

1.5 cups buttermilk

0.5 cup sour cream

2 tbsp red food coloring

1 tbsp vanilla extract

1.5 tsp white vinegar

2 (8 oz) packages cream cheese, at room temperature

1 cup white sugar

0.25 cup all-purpose flour

0.5 tsp salt

1 cup milk

1 tsp vanilla extract

Directions

Preheat the oven to 350°F (175°C). Butter and flour two 9x2-inch round cake pans.

In a bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.

Whisk eggs in a large bowl until yolks break. Add oil, buttermilk, sour cream, food coloring, vanilla extract, and vinegar; whisk until combined. Add the flour mixture in 3 batches, mixing by hand as little as possible.

Divide the batter evenly between the prepared pans.

Bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before removing and cooling completely on a wire rack for an additional 20 to 30 minutes.

In a bowl, whip cream cheese using an electric mixer on high speed for about 5 minutes or until light and fluffy. Transfer to a different bowl.

In a medium saucepan, sift together the remaining sugar, flour, and salt. Heat over medium-high heat, whisking in milk and remaining vanilla extract until lump-free. Cook for 7 to 8 minutes or until it bubbles and thickens like pudding.

Refrigerate the mixture for 10 minutes before whisking with an electric mixer and a whisk attachment for 5 minutes. Gradually add the whipped cream cheese, continuing to whisk until smooth frosting forms (about 5 more minutes).

Frost the cooled cake.