Real Recipes From Real Home Cooks ®

red velvet cake with cream cheese frosting

(3 ratings)
Recipe by
Amy H.
Detroit, MI

This Red Velvet cake is a rich, moist and delicious! I like to decorate it a little fancy and garnish with maraschino cherries for looks.

(3 ratings)
yield 10 -12
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For red velvet cake with cream cheese frosting

  • 2 1/2 c
    all-purpose flour (recommended: white lily)
  • 1 tsp
    baking soda
  • 1 Tbsp
    cocoa powder
  • 1 1/2 c
    granulated sugar
  • 2
  • 1 1/2 c
    canola oil
  • 1 tsp
    white vinegar
  • 1 (1 oz) bottle
    red food coloring
  • 1 tsp
  • 1 c
  • for the frosting:
  • 1/2 c
    butter, softened
  • 1 (8 oz) pkg
    cream cheese, softened
  • 1 lb
    box of powdered sugar
  • 1 c
    lightly toasted pecan chips

How To Make red velvet cake with cream cheese frosting

  • 1
    Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
  • 2
    In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
  • 3
    Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
  • 4
    Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake. Let cake stand for five minutes then turn out onto wire rack to cool.
  • 5
    For the Frosting:
  • 6
    Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.

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