Homemade Red Velvet Cake with Cream Cheese Frosting

This homemade red velvet cake with unsweetened cocoa, sour cream, and buttermilk comes with a cooked cream cheese frosting for an impressive dessert.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 758 Calories

Ingredients

• 2 cups white sugar
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 1 cup milk
• 3 eggs
• 3 cups all-purpose flour
• 1 tablespoon vanilla extract
• 3 tablespoons unsweetened cocoa powder
• 2 tablespoons red food coloring
• 2 (8 ounce) packages cream cheese, at room temperature
• 0.5 cup sour cream
• 0.25 cup all-purpose flour
• 0.5 teaspoon salt
• 0.5 teaspoon baking powder
• 1.5 teaspoons baking soda
• 1.5 cups vegetable oil
• 1.25 teaspoons salt
• 1.5 cups buttermilk
• 1.5 teaspoons white vinegar

Recipe Instructions

Step 1

Meanwhile, whip cream cheese in a bowl using an electric mixer on high speed until light and fluffy, about 5 minutes. Scrape into a different bowl.

Step 2

Preheat the oven to 350 degrees F (175 degrees C). Butter and flour two 9x2-inch round cake pans.

Step 3

Sift 3 cups flour, 2 cups sugar, cocoa powder, baking soda, baking powder, and 1 1/2 teaspoons salt together in a bowl; set aside.

Step 4

Whisk eggs in a large bowl until yolks broken. Add oil, buttermilk, sour cream, food coloring, 1 tablespoon vanilla extract, and vinegar; whisk until combined. Add flour mixture in 3 batches; mix by hand as little as possible so as not to over beat. If using an electric mixer, add flour mixture and mix until just incorporated. Divide batter evenly between the prepared pans.

Step 5

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes, then remove from pans to cool completely on a wire rack, 20 to 30 minutes more.

Step 6

Sift remaining 1 cup sugar, remaining 1/4 cup flour, and remaining 1/2 teaspoon salt together in a medium saucepan. Heat over medium-high heat; whisk in milk and remaining 1 teaspoon vanilla extract slowly until there are no lumps. Cook until starts to bubble and becomes thick and pudding-like, 7 to 8 minutes. Pour into a mixing bowl; refrigerate for 10 minutes.

Step 7

Whisk chilled mixture using an electric mixer with a whisk attachment for 5 minutes. Add whipped cream cheese slowly, whisking until becomes a smooth frosting, about 5 minutes more. Frost cooled cake.