Name: Red Velvet Cake with Cheesecake Buttercream Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 1/4 cups granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; 2 tablespoons red food coloring; 1 teaspoon white vinegar; 1/2 teaspoon baking powder; For the Cheesecake Buttercream Frosting:; 1/2 cup unsalted butter, softened; 8 oz cream cheese, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract

Photos of Red Velvet Cake with Cheesecake Buttercream Recipe

How To Make Red Velvet Cake with Cheesecake Buttercream

A decadent and moist red velvet cake with a creamy cheesecake buttercream frosting.

Preparation: 20 minutes

Cooking: 30 minutes

Total: 50 minutes

Serves:

Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
2 tablespoons red food coloring
1 teaspoon white vinegar
1/2 teaspoon baking powder
For the Cheesecake Buttercream Frosting:
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F and grease two 9-inch round cake pans.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs and vanilla extract until well combined.
In a small bowl, whisk together the buttermilk and red food coloring.
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk mixture. Begin and end with the dry ingredients.
Stir in the white vinegar and baking powder until just combined.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Remove from the oven and allow the cakes to cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely.
While the cakes are cooling, prepare the cheesecake buttercream frosting.
In a large mixing bowl, beat together the softened butter and cream cheese until smooth.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Stir in the vanilla extract until the frosting is smooth and creamy.
Once the cakes are completely cooled, spread a generous layer of cheesecake buttercream frosting on top of one cake layer. Place the second cake layer on top and frost the entire cake with the remaining cheesecake buttercream frosting.
Slice and serve!

Nutrition

Calories : 645kcal
Total Fat : 31g
Saturated Fat : 19g
Cholesterol : 127mg
Sodium : 370mg
Total Carbohydrates : 86g
Dietary Fiber : 2g
Sugar : 67g
Protein : 5g

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