Go Back
+ servings

Red Velvet Cake with Cream Cheese Frosting

Servings 12


  • 1 ½ cups granulated sugar
  • 1/2 cup shortening
  • 2 large eggs
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 Tablespoon unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 2 bottles (1 ounce, each) liquid red food coloring
  • 1 block (8 ounces) cream cheese, softened
  • 1 cup butter, softened
  • 1 teaspoon vanilla extract
  • 6 cups powdered sugar


  • FOR CAKE: Preheat oven to 350° F. Grease and flour two 9-inch round cake pans.
    Cream together sugar and shortening. Add eggs, beat well. Sift flour, salt, baking soda & cocoa. Add alternately the buttermilk & flour mixture to the creamed mixture. Mix until just combined. Blend in vanilla and food coloring.
  • Divide batter evenly among the two prepared cake pans.Bake 25 to 30 minutes or until tooth-picks inserted in center of cakes comes out clean. Cool cakes in pans for 10 minutes, then remove from pans and set onto cooling racks. Cool completely before frosting.
  • FOR FROSTING: Sift powdered sugar and set aside. Beat cream cheese and butter on high until creamy. Add vanilla.
    Then, add powdered sugar in batches. Scrape down the sides in between each addition.
  • Place one cake layer onto a cake stand or large plate. Frost top with 1/3 of the frosting. Place second layer on top and frost top and all sides of cake. Serve and enjoy!