Red Velvet Cake with Cream Cheese Frosting


  • 2 ½ cups cake flour
  • 1 tsp. baking soda
  • 2 ½ tbs. unsweetened cocoa powder
  • ½ tsp. salt
  • ½ cup unsalted butter at room temperature
  • 1½ cup sugar
  • 1 cup canola oil
  • 4 large eggs, separated
  • 1 tbs. vanilla
  • 1 tsp. white vinegar
  • 1 cup buttermilk

Cream Cheese Frosting

  • 16 oz. cream cheese, room temperature
  • ¾ cup butter, room temperature
  • 4 cups sifted confectioner’s sugar
  • 2-3 tbs. milk
  • 2 tsp. vanilla extract


  • Preheat oven to 350°.
  • Butter and flour 2, 8” cake pans.
  • In a bowl, whisk the flour, baking soda, cocoa powder and salt.
  • In the bowl of a standing mixer with a paddle attachment and the butter and beat until smooth, about 1 minute. Then add the sugar and beat on high speed for 3 minutes. Add the oil and beat for another 2 minutes.
  • Add the egg yolks one at a time, making sure they are well incorporated before adding the next yolk. Then add the vanilla, food coloring and vinegar.
  • Add the flour mixture in three additions alternating with the buttermilk, ending with the flour mixture. Do not over mix.
  • In another bowl beat the egg whites until thick about 3 minutes. Fold into the cake batter.
  • Pour the batter evenly into the two pans and bake for 30 minutes.
  • Remove and let cool before frosting.

Cream Cheese Frosting:

  • In a bowl of a standing mixer, using the paddle attachment, beat the cream cheese and butter for 2 minutes. Add the confectioner’s sugar ¼ cup at a time for 3 minutes.
  • Add the milk and the vanilla and beat for another 2 minutes, on high.
  • Frost and decorate the cake as desired.

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