Red Velvet Cake with Cream Cheese Frosting 2

Red Velvet Cake with Cream Cheese Frosting 2

Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hrs 5 mins

Red Velvet Cake with Cream Cheese Frosting - this super moist and tender red velvet cake makes for a divine and dramatic cake topped with an easy cream cheese frosting.
Servings: 10
Calories: 855 kcal
Author: Joanna Cismaru

For Cake

  • 2 cups all purpose flour
  • 2 cups white granulated sugar
  • 1 tbsp cocoa powder
  • 1 tsp salt
  • 1 tsp baking powder
  • 2 tsp baking soda
  • 1 cup buttermilk
  • 1/2 cup coconut oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup hot coffee
  • 1 tbsp red food coloring

For Cream Cheese Frosting

  • 1 1/2 cups whipping cream
  • 16 oz cream cheese
  • 1 tsp vanilla extract
  • 1 1/2 cups icing sugar


  1. Preheat the oven to 350 F degrees.
  2. Prepare 2 8 inch cake pans. Cut out 2 parchment paper circles that will fit inside each pan and spray them with some cooking spray. Make sure to spray some cooking spray up the sides of the pans too.
  3. In the bowl of your mixer, add the flour, sugar, cocoa powder, salt, baking powder, baking soda and using the paddle attachment mix everything together until well combined, on low speed.
  4. In a large bowl mix together the buttermilk, coconut oil, eggs, and vanilla extract. Whisk in the coffee and food coloring.
  5. Add the wet ingredients to the mixer bowl and mix everything over medium speed for about 2 minutes, until everything is well combined. Scrape the bottom of the bowl with a spatula and mix as needed. Add more red food coloring as needed to get to the desired color. Pour the batter into the 2 prepared pans, equally.
  6. Bake the cakes for 30 to 35 minutes. To test if the cake is done, insert a toothpick in the middle of the cake and if it comes out clean, it's done. Let the cake cool in the pans for about 30 minutes, then turn them out onto a cooling rack or a cutting board and cool completely.
  7. While the cake is cooling, make the cream cheese frosting. In the bowl of your mixer whip the whipping cream until soft peaks form. Remove from mixer bowl and refrigerate until ready to use.
  8. In the bowl of your mixer, beat the cream cheese together with the vanilla extract and icing sugar, until smooth. Fold in the whipping cream gradually until well combined.
  9. To assemble the cake, cut the top part of the cake first and crumbled it up in a bowl, we'll use this for decoration after.
  10. Cut each cake into 2 pieces. Start by placing 1 cake layer onto your serving cake platter, then spread some of the cream cheese frosting, about 1/4, evenly over the cake layer. Repeat with remaining cake layers. Using a spatula, spread the cream cheese frosting evenly over the top of the cake and up the sides. Decorate the cake with the remaining cake crumbs if desired.
  11. Refrigerate until ready to serve.

Recipe Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

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