Red Velvet Cake With Light Cream Cheese Frosting

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Provided by Audra Davis for the January 2022 issue of SouthwestNOW Magazine.

Cake:

  • 3 cups all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1 1/2 tsp. baking powder
  • 3 Tbsp. unsweetened cocoa powder
  • 1 1/2 tsp. salt
  • 3 cups granulated sugar
  • 1 1/2 cups vegetable oil or canola oil
  • 3 eggs
  • 1 1/2 cups buttermilk
  • 3 tsp. vanilla extract
  • 1 1/2 oz. red food coloring
  • 1/2 cup plain hot coffee prepared (Don’t skip this ingredient. You won’t taste
  • coffee when it’s cooked.)
  • 1 1/2 tsp. white vinegar

Frosting:

  • 4 8-oz. pkgs. cream cheese, softened
  • 1 cup unsalted butter, softened
  • 1/2 cup heavy whipping cream
  • 4 tsp. vanilla extract
  • 6 1/2 cups powdered sugar
  1. For the Cake: Preheat the oven to 350 F. Generously grease and flour 3 8-inch round cake pans; set aside.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder and salt.
  3. In a stand mixer (or using a handheld mixer and a large mixing bowl) combine the sugar and vegetable oil. Then mix in the eggs, buttermilk, vanilla and red food coloring until combined. Stir in the coffee and white vinegar.
  4. Add the dry ingredients a little at a time, mixing after each addition. (The batter will be thin.)
  5. Pour the batter evenly into each pan. Bake in the middle rack for approximately 30 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging to it. Do not overbake; it will continue to cook as it cools.
  6. For frosting: Beat cream cheese, butter, and heavy whipping cream in a stand mixer until fluffy and combined; add vanilla.
  7. Mix in the powdered sugar a little at a time; mix on high speed until creamy and light.
  8. Add frosting between each cake layer, then frost the top and outside of the cake. Chill; add another layer of frosting to the outside.