Red Velvet Cake with Cream Cheese Frosting

This Red Velvet Cake is a classic favorite, with a tender, moist crumb and topped with a rich and creamy cream cheese frosting. Perfect for special occasions or a sweet indulgence, this cake features a vibrant red color and an irresistible flavor that’s balanced by the tangy cream cheese. With simple ingredients and easy instructions, this cake is guaranteed to impress!

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Ingredients

For the Red Velvet Cake:

• 2 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup vegetable oil (or non-virgin olive oil)
• 2 large eggs
• 2 cups Imperial Sugar Extra Fine Granulated Sugar
• 1 cup buttermilk
• 1 tablespoon vanilla extract
• 2 teaspoons red gel food color
• ½ cup hot water
• 2 teaspoons white distilled vinegar

For the Cream Cheese Frosting:

• 3 packages (8 oz each) cream cheese, softened
• ¾ cup (1 ½ sticks) unsalted butter, softened
• 1 tablespoon vanilla extract
• 2 ½ cups Imperial Sugar Confectioners Powdered Sugar

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Instructions

1. Preheat the Oven:
   Preheat your oven to 325°F (163°C). Butter and flour three 9-inch cake pans, then line the bottoms with round parchment paper for easy removal. Set aside.
2. Prepare the Dry Ingredients:
   Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Mix Wet Ingredients:
   In a stand mixer or using a hand whisk, combine the oil and eggs. Mix until well blended. Add the sugar and whisk until the mixture is completely smooth.
4. Add Liquids:
   Add the buttermilk, vanilla extract, and red food color. Mix until well combined.
5. Add the Dry Ingredients:
   Gradually add the sifted dry ingredients to the wet mixture and stir until the batter is smooth. Avoid over-mixing.
6. Add Hot Water and Vinegar:
   Finally, add the hot water and vinegar to the batter, mixing until fully combined.
7. Bake the Cakes:
   Divide the batter evenly among the three prepared pans. Bake in the preheated oven for about 30 minutes or until the centers spring back when lightly pressed. The cakes should begin to retract slightly from the sides of the pans.
8. Cool the Cakes:
   Allow the cakes to cool in the pans for 5-10 minutes, then turn them out onto a cooling rack or a piece of parchment paper. Do not remove the parchment paper from the cakes yet. Let the cakes cool completely before frosting.
9. Make the Cream Cheese Frosting:
   In a stand mixer or with a hand mixer, beat the softened cream cheese and butter on low speed until smooth and lump-free. Add the vanilla extract and mix again.
10. Add Powdered Sugar:
    Gradually add the powdered sugar, mixing until smooth and creamy.
11. Assemble the Cake:
    Place one cake layer on a serving tray and spread a generous amount of frosting on top. Add the second layer and frost the top and sides of the cake. Repeat with the third layer, covering the entire cake with frosting.

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Nutrition Information (per serving)

Note: This is an estimate for one slice (1/12th of the cake).

• Calories: 450
• Carbohydrates: 50g
• Protein: 5g
• Fat: 25g
  • Saturated Fat: 12g
• Cholesterol: 80mg
• Sodium: 300mg
• Potassium: 100mg
• Fiber: 1g
• Sugar: 35g
• Calcium: 50mg
• Iron: 1.5mg