Ingredients
- Red Velvet Cake: 3 cups (390g) flour, 1/4 cup (29g) cocoa powder, 1 tsp baking soda, 1 tsp salt, 1/2 cup (112g) unsalted butter, 1/2 cup (120ml) vegetable oil, 2 1/2 cups (518g) sugar, 4 large eggs, 2 tsp vanilla extract, 2 tsp vinegar, 1 oz red food color, 1 1/2 cups buttermilk
- Cream Cheese Icing: 4 oz (113g) cream cheese, 2 tbsp (28g) unsalted butter, 1 3/4 cups (201g) powdered sugar, 1 tsp vanilla extract, 2–3 tbsp heavy cream
Instructions
- Preheat oven to 325°F (163°C) and prepare a 12-14 cup Bundt pan with non-stick spray.
- Combine flour, cocoa, baking soda, and salt. Set aside.
- Cream butter, oil, and sugar for 3-4 mins until fluffy.
- Add eggs one at a time, then vanilla, vinegar, and food color.
- Add half dry ingredients, then buttermilk, then remaining dry. Mix just until combined.
- Pour batter into pan, spread evenly, bake 45-55 mins. Cool in pan 20 mins, then invert onto rack.
- For icing: beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and cream to desired consistency. Drizzle over cake.
- Store leftovers covered in fridge. Serve at room temp. Best within 3-4 days.
Notes
Heavy cream – If substituting milk, use less due to thickness difference. Icing consistency – should drizzle slowly and reach resting point. Adjust cream or powdered sugar as needed.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian