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Decadent Red Velvet Cake with Cream Cheese Frosting

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A rich and moist red velvet cake layered with tangy cream cheese frosting and topped with fresh strawberries. Perfect for celebrations or as a crowd-pleasing dessert.

Ingredients

Scale
  • 2½ cupsall-purpose flour
  • 1½ cupsgranulated sugar
  • 1 teaspoonbaking soda
  • 1 teaspoonfine salt
  • 1 tablespoonunsweetened cocoa powder
  • 1½ cupsvegetable oil
  • 1 cupbuttermilk, room temperature
  • 2large eggs
  • 2 tablespoonsred food coloring
  • 1 teaspoonwhite distilled vinegar
  • 2 teaspoonsvanilla extract
  • 16 ozcream cheese, softened
  • ½ cupunsalted butter, softened
  • 4 cupspowdered sugar
  • 2 teaspoonsvanilla extract (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, baking soda, salt, and cocoa powder.
  3. In another bowl, whisk together oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract.
  4. Gradually mix wet ingredients into dry ingredients until smooth.
  5. Divide batter evenly between pans and bake for 30–35 minutes, or until a toothpick comes out clean.
  6. Cool cakes completely on a wire rack.
  7. Beat cream cheese and butter together until fluffy. Gradually add powdered sugar and vanilla extract. Mix until smooth.
  8. Level cake layers if needed. Spread cream cheese frosting between layers and over the top and sides.
  9. Chill the cake for at least 30 minutes before slicing for clean cuts.

Notes

To make a red velvet cake without buttermilk, substitute with 1 cup milk + 1 tbsp vinegar or lemon juice.
Use room temperature ingredients for best texture and consistency.
Freeze unfrosted layers for up to 2 months.
Decorate with strawberries or white chocolate shavings for a festive look.

Nutrition

Find it online: https://www.delicetreats.com/best-red-velvet-cake-with-cream-cheese-frosting/