Red Velvet Buttermilk Cake with Cream Cheese Frosting

Red Velvet Buttermilk Cake with Cream Cheese Frosting

from recipesfiber.com
Dessert
52 min

Velvety, tender, and irresistibly rich, this Red Velvet Buttermilk Cake with Cream Cheese Frosting is a showstopper at any occasion!

Ingredients

  • 2 ½ cupsall-purpose flour
  • 1 ½ cupsgranulated sugar
  • 1 teaspoonbaking soda
  • 1 teaspoonfine salt
  • 1 teaspoonunsweetened cocoa powder
  • 1 ½ cupsvegetable oil
  • 1 cupbuttermilk, room temperature
  • 2 largeeggs, room temperature
  • 2 tablespoonsred liquid food coloring
  • 1 teaspoonvanilla extract
  • 1 teaspoonwhite vinegar
  • 16 ozcream cheese, softened
  • 1 cupunsalted butter, softened
  • 4 cupspowdered sugar, sifted
  • 1 ½ teaspoonsvanilla extract
  • 1 pinchsalt

Directions

  1. 1

    1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy removal.

  2. 2

    2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well combined.

  3. 3

    3. In another bowl, mix together the vegetable oil, buttermilk, eggs, food coloring, vanilla, and white vinegar. Stir until smooth and well combined.

  4. 4

    4. Add the wet mixture into the dry ingredients. Mix gently with a spatula or hand mixer until just combined. Don’t overmix!

  5. 5

    5. Divide the batter evenly between the prepared pans. Bake for 28–32 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then turn cakes out onto wire racks to cool completely.

  6. 6

    6. In a large bowl, beat together the softened cream cheese and unsalted butter until fluffy and smooth. Gradually add powdered sugar, vanilla extract, and a pinch of salt, mixing until silky and spreadable.

  7. 7

    7. Place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting. Top with the second layer, then cover the cake with the remaining frosting.