Red Velvet Cake With Cream Cheese Icing

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“A special cake!”
1hr 10mins

Ingredients Nutrition


  1. Preheat oven to 325 degrees F; grease and flour 3 (8 inch) or 2 (9 inch) round cake pans and set aside.
  2. In a bowl, combine all-purpose flour, cake flour, sugar, brown sugar, cocoa, salt, baking powder, and baking soda, stirring to mix and set aside.
  3. In large mixing bowl, combine mayonnaise and vanilla, mixing well.
  4. Add butter and mix on lowest speed of an electric mixer until well blended.
  5. In another bowl, combine egg yolks, food coloring, and buttermilk.
  6. Add to butter mixture, alternately with flour mixture, at lowest speed, beginning and ending with flour mixture.
  7. Increase mixer speed to medium and beat for 7 minutes and set aside.
  8. Beat egg white to soft peaks at high speed with an electric mixer.
  9. Fold egg white into batter by hand.
  10. Divide batter among prepared cake pans.
  11. Bake for 20-30 minutes, or until wooden pick inserted in the center of each layer comes out clean.
  12. Let layers cool in pan for 10 minutes.
  13. Invert onto cooling racks and let cool completely.
  14. For frosting, in large mixing bowl, beat butter at medium speed with an electric mixer until smooth and creamy.
  15. Add cream cheese, mixing well.
  16. Add confectioners' sugar and vanilla.
  17. Mix on low speed until creamy and smooth.
  18. Frost layers of cooled cake with the frosting.

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