Red Velvet Cake with Cream Cheese Frosting

Red Velvet Cake with Cream Cheese Frosting

(Yields: Two 9-inch layers)

Ingredients

• For the Red Velvet Cake:

• 1 ½ cups vegetable oil
• 1 cup buttermilk, room temp
• 2 large eggs
• 2 tbsp red food coloring
• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cocoa powder
• 1 tsp white vinegar
• 2 tsp vanilla extract

• For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 ½ tsp vanilla extract
• Pinch of salt

• Toppings (as in the picture):

• Chopped pecans
• Whole pecans
• Walnuts or peanuts (optional)
• Red and green candied cherries or gum balls (optional)
• Festive sprinkles

Instructions

1. Make the Cake Batter:

Preheat oven to 350°F (177°C). Grease and flour two 9-inch round cake pans or line with parchment.

In a large bowl, whisk flour, sugar, baking soda, salt, and cocoa powder.

In another bowl, whisk oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Combine wet and dry ingredients just until smooth. Do not overmix.

2. Bake:

Divide batter evenly between the two pans.

Bake for 30–35 minutes, or until a toothpick inserted comes out clean.

Cool in pans 10 minutes, then transfer to wire racks to cool completely.

3. Make the Cream Cheese Frosting:

Beat cream cheese and butter together until smooth and creamy.

Gradually add powdered sugar.

Beat in vanilla and salt until fluffy and spreadable.

4. Assemble the Cake:

Place one cake layer on a cake stand. Frost the top.

Add the second layer and frost the entire cake.

Decorate the top generously with chopped and whole pecans, optional other nuts, and holiday-colored candies or sprinkles as shown in the photo.