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Red Velvet Cake | Can't Stay Out of the Kitchen | our favorite #RedVelvetCake recipe. This one has a luscious #creamcheese icing. Fabulous for anniversaries, #holidays or #Valentine'sDay. #cake #dessert #chocolate

Red Velvet Cake

Teresa Ambra
Red Velvet Cake will cause you to swoon from the first bite! This spectacular chocolate cake with outrageous red velvet flavor has a luscious cream cheese frosting with pecans. This dessert is fabulous for Valentine's Day, Christmas, and special occasion desserts.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Cakes and Cheesecakes, Dessert
Cuisine American
Servings 16
Calories 462 kcal

Equipment

  • 3 9-inch round cookie pans
  • 2 large mixing bowls
  • 1 electric mixer
  • pastry decorator tips and bag for frosting the cake if desired
  • measuring cups
  • measuring spoons
  • 1 wooden spoon

Ingredients
  

RED VELVET CAKE:

  • 2 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1 1/2 cups granulated sugar
  • 1 tsp. baking soda
  • 1 tsp. cocoa
  • 2 large eggs
  • 1 1/2 cups canola oil or use coconut oil or avocado oil
  • 1 tsp. vanilla extract
  • 1 oz. bottle red food coloring 1 fluid ounce
  • 1 cup buttermilk or soured milk (see note below)

CREAM CHEESE FROSTING:

  • 8 oz. pkg. cream cheese softened
  • 1 stick unsalted butter softened (1/2 cup)
  • 16 oz. powdered sugar
  • 1 cup pecans or walnuts, chopped (measure after chopping)
  • 1 tsp. vanilla extract

Instructions
 

RED VELVET CAKE:

  • Mix flour, granulated sugar, soda and cocoa with oil with an electric mixer in a large mixing bowl.
  • Add the rest of the ingredients and mix well.
  • Bake in oven at 350° for 30-35 minutes in three 9” greased and floured baking pans.
  • Vary baking time if using only 2 layers or oblong pan).
  • Cool cake completely before adding frosting.

CREAM CHEESE FROSTING:

  • Soften cream cheese and butter and place in a large mixing bowl; beat with an electric mixer.
  • Add remaining ingredients.
  • Mix all ingredients together and beat until smooth and creamy.
  • Spread frosting on cooled cake on each layer and on top and sides.
  • Decorate, if desired.

Notes

NOTE: Double icing recipe if you want an extremely rich cake.
 
NOTE: This will not be enough icing for 3 layers, only for oblong or 2 layers.
 
NOTE: If you want to decorate the top of the cake, don't stir the nuts into the icing. Press them into the side instead and decorate the top as desired.
 
NOTE: I chose to leave the nuts off the icing for these pictures.
 
NOTE: To make buttermilk, measure regular milk into a glass measuring cup. Add 2 tbsp. white vinegar or lemon juice. Allow mixture to sit out about 5 minutes before using.
 
NOTE: Preparation time does not include time required to decorate cake with roses, trim and beads.
 
NOTE: While my cake layers took 35 minutes to bake, the original recipe states that the layers should be done after 20 minutes. Check oven, your cakes may be done more quickly than mine.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 462kcalCarbohydrates: 65gProtein: 6gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.3gCholesterol: 42mgSodium: 210mgPotassium: 125mgFiber: 1gSugar: 21gVitamin A: 247IUVitamin C: 0.1mgCalcium: 81mgIron: 1mg
Keyword cake, chocolate dessert, cream cheese, dessert, red velvet, red velvet dessert
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