Red Velvet Cake Frosting (Printable)
A moist red velvet with cocoa hints, topped with tangy cream cheese frosting, ideal for celebrations or indulgent moments.
# What You Need:
→ For the Red Velvet Cake
01 - 2 ½ cups all-purpose flour
02 - 1 ½ cups granulated sugar
03 - 1 tsp baking soda
04 - 1 tsp fine salt
05 - 1 tbsp unsweetened cocoa powder
06 - 1 ½ cups vegetable oil
07 - 1 cup buttermilk, room temperature
08 - 2 large eggs, room temperature
09 - 2 tbsp red food coloring
10 - 1 tsp vanilla extract
11 - 1 tsp white vinegar
→ For the Cream Cheese Frosting
12 - 16 oz cream cheese, softened
13 - ½ cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 1 tsp vanilla extract
16 - Pinch of salt
# How To Make It:
01 - Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, or line with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder.
03 - In another bowl, whisk together the oil, buttermilk, eggs, red food coloring, vanilla, and vinegar until well combined.
04 - Add the wet ingredients to the dry ingredients and mix until just combined; do not overmix.
05 - Divide the batter evenly between the prepared pans.
06 - Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
08 - Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, beating until fluffy. Mix in vanilla and a pinch of salt.
09 - Once cakes are completely cool, place one layer on a serving plate, spread with frosting, top with the second layer, and frost the top and sides.
10 - Chill for 30 minutes before slicing for best results.
# Expert Suggestions:
01 -
- The buttermilk and vinegar create the most incredibly moist texture that stays fresh for days
- The perfect balance between tangy frosting and subtle chocolate makes every bite feel indulgent without being overly sweet
02 -
- Room temperature ingredients are non negotiable for both the cake and frosting to ensure everything incorporates smoothly without lumps or curdling
- The cakes must be completely cool before frosting or the frosting will melt and slide right off, so patience at this stage pays off enormously
03 -
- Weighing your flour with a kitchen scale guarantees consistent results every single time you bake this recipe
- Adding a tablespoon of cocoa powder to the frosting creates a beautiful contrast and hints at the chocolate flavor inside