Red Velvet Cake With Cream Cheese Frosting…..
Angie's Pantry
Angie's Pantry
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 30 minutes before serving. Cover and refrigerate any leftover cake.
  • 1 teaspoon of cocoa…what?! I wanted the cake to have a little more “chocolate” taste. Use three 9″ pans and you’ll have a nice high cake. Baking times may vary according to your oven. See my post on baking and frosting tips.
  • 3 3/4 cups all-purpose flour
  • 2 1/4 cups sugar
  • sugar
  • 1 1/2 teaspoons baking soda
  • baking soda
  • 1 1/2 teaspoons fine or table salt
  • salt
  • 4 tablespoons cocoa (it’s a good idea to sift the cocoa if you don’t plan on sifting the rest of the ingredients)
  • 2 1/4 cups vegetable oil
  • 3 large eggs
  • large
  • 1 1/2 cups buttermilk at room temperature
  • 3 tablespoons red food coloring (use the liquid or gel not the paste)
  • 1 1/2 teaspoons white or cider vinegar
  • 1 1/2 teaspoons vanilla extract
  • 25-30 minutes Set the timer for
  • 25 and check the cake. (see my cake tips post below this one)
  • 10 minutes then invert onto a plate, then reinvert onto a cooling rack. (Now the bottom of the cake is resting on the rack, rounded sides up) Cool completely.
  • Cream Cheese Frosting
  • 1 lb cream cheese, softened
  • 2 sticks softened butter (1 cup)
  • 6 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2 cups of sugar, you may need to add milk to get the perfect consistency. Add one teaspoon at a time. Once all of the powdered sugar is incorporated, add the vanilla and beat briefly until fluffy. You’re ready to frost the cake.



Log in or Register to write a comment.