Description
This gorgeous Red Velvet Cake is soft, moist, rich, and beautifully red, with a smooth cream cheese frosting. The addition of cocoa and chocolate pudding gives every bite an extra delicious texture and flavor.
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 cup instant chocolate pudding mix
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 1 (1-ounce) bottle red food coloring
For the Frosting:
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon vanilla extract
- 6 cups powdered sugar
- 2–4 tablespoons whole milk, as needed
Instructions
- Preheat the oven to 350°F.
- Grease and flour three 8-inch round cake pans, two 9-inch round pans, or one 9×13-inch baking dish.
- Whisk together the flour, cocoa powder, pudding mix, baking soda, and salt.
- Beat the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Add the sour cream, milk, vanilla, and red food coloring and mix until combined.
- Gradually add the dry ingredients and mix just until incorporated.
- Divide the batter evenly among the prepared pans.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 20 minutes, then transfer them to a wire rack to cool completely.
- For the frosting, beat the cream cheese and butter until creamy.
- Mix in the vanilla, then gradually add the powdered sugar.
- Beat until smooth and fluffy, adding milk one tablespoon at a time if the frosting is too thick.
- Level the cake layers with a serrated knife if needed, reserving the crumbs for decoration.
- Place one cake layer on a serving plate and spread with frosting.
- Repeat with the remaining layers.
- Apply a thin crumb coat over the entire cake and chill for 15 minutes.
- Frost the cake with the remaining cream cheese frosting.
- Decorate with the reserved red velvet cake crumbs.
Notes
- Serve the cake slightly chilled or at cool room temperature.
- Refrigerate leftover cake because of the cream cheese frosting.
- Store covered in the refrigerator for up to 4–5 days.
- Let refrigerated cake sit at room temperature for 15–30 minutes before serving for the best texture.
- Individual slices can be wrapped tightly and frozen for up to 2–3 months.
- Thaw frozen slices overnight in the refrigerator.