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Red Velvet Cake with Cream Cheese Frosting - Moist, spongy, lightened-up Red Velvet Cake with Cream Cheese Frosting. Perfect for Valentine's Day, Birthdays, or any time you need a foolproof recipe for this American classic!

Red Velvet Cake with Cream Cheese Frosting Recipe

Katerina | Diethood
This moist, spongy, lightened-up Red Velvet Cake with Cream Cheese Frosting is perfect for Valentine's Day, Birthdays, or any time you need a foolproof recipe for this American classic!
Servings : 10 Servings
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins


  • 2 cups cake flour (I've made this with all-purpose flour, as well, but the cake flour works best)
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon unsweetened cocoa powder
  • 1/2- teaspoon salt
  • 3 large egg whites , at room temperature
  • 3 tablespoons red food coloring
  • 2 teaspoons pure vanilla extract
  • 1/4 cup vegetable oil
  • 4 tablespoons unsalted butter , at room temperature
  • 1/2- cup buttermilk
  • 8- ounces (1 package) Fat Free Cream Cheese, room temperature
  • 3 tablespoons unsalted butter , room temperature
  • 3 tablespoons superfine sugar
  • 1 teaspoon pure vanilla extract
  • fresh raspberries
  • chocolate shavings
  • fresh red currants


  • Preheat oven to 350F.
  • Line the bottom of a 9-inch cake pan with parchment paper and spray the pan with baking spray; set aside.
  • In a medium mixing bowl, whisk together the flour, sugar, baking powder, cocoa powder, and salt; set aside.
  • In a separate bowl, combine egg whites, food coloring, and vanilla; whisk until thoroughly combined.
  • Using your stand mixer fitted with a paddle attachment, cream together the oil and butter; continue to mix for about 1 minute, or until smooth and creamy.
  • Set the speed to "low" and gradually add in the flour mixture.
  • Add the buttermilk and continue to mix on low until just combined.
  • Increase speed to medium and continue to mix for another minute or two, stopping to scrape down the sides of the bowl a couple of times.
  • Reduce the speed to low and mix in the egg mixture in two parts, beating between each addition for 30 seconds.
  • At this point, you can also add one more drop of food color if you feel that your batter isn't quite the red that you want, and continue to mix until all is combined.
  • Pour the batter into the previously prepared cake pan.
  • Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Remove from oven and allow the cake to cool in the pan for 10 minutes.
  • Turn out the cake on a wire rack and let completely cool before frosting.
  • Combine all ingredients in your mixer's bowl and beat until creamy and smooth.
  • Spread the frosting evenly over the cooled cake, using an offset spatula.
  • You can also reserve about 1/3-cup to 1/2-cup of the frosting, place it in a piping bag and decorate/garnish the cake to your liking.
  • Continue to garnish the cake with raspberries, chocolate shavings, and currants.
  • Place in the fridge for a couple of hours.
  • Cut and serve.


i]Room temperature ingredients are key to a successful cake.[/i]
Adapted from [Baking: 100 Everyday Recipes"


Calories: 361 kcal | Carbohydrates: 45 g | Protein: 6 g | Fat: 17 g | Saturated Fat: 11 g | Cholesterol: 34 mg | Sodium: 253 mg | Potassium: 233 mg | Fiber: 0 g | Sugar: 25 g | Vitamin A: 390 IU | Calcium: 105 mg | Iron: 0.4 mg | Net Carbs: 45 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Cake
Cuisine: American
Keyword: homemade red velvet cake, red velvet cake from scratch, southern red velvet cake