Slow-Roasted Red Velvet Cake with Cream Cheese Frosting
A moist red velvet cake, slow-baked to develop deep flavor and topped with smooth, tangy cream cheese frosting for a classic holiday dessert. This american-inspired desserts ready in about 90 minutes layers all-purpose flour, granulated sugar, cocoa powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 420 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 tbsp cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1 cup vegetable oil
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 8 oz, softened cream cheese
- 1/2 cup, softened unsalted butter
- 4 cups powdered sugar
- 1 tsp vanilla extract for frosting
Instructions
- Step 1: Preheat oven to 325°F. In a large bowl, sift together 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 tbsp cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
- Step 2: In another bowl, whisk 1 cup buttermilk, 1 cup vegetable oil, 2 large eggs, 2 tbsp red food coloring, 1 tsp vanilla extract, and 1 tsp white vinegar until combined.
- Step 3: Gradually add wet ingredients to dry, mixing until smooth and uniform.
- Step 4: Pour batter evenly into two greased 9-inch round cake pans and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
- Step 5: Let cakes cool completely on wire racks before frosting.
- Step 6: For frosting, beat together 8 oz softened cream cheese and 1/2 cup softened unsalted butter until creamy.
- Step 7: Gradually add 4 cups powdered sugar and 1 tsp vanilla extract, beating until smooth and fluffy.
- Step 8: Spread frosting evenly between cake layers and over top and sides. Chill 30 minutes before serving for best texture.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Red Velvet Cake with Cream Cheese Frosting take to make?
Total time is about 90 minutes (20 min prep + 70 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Slow-Roasted Red Velvet Cake with Cream Cheese Frosting?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Slow-Roasted Red Velvet Cake with Cream Cheese Frosting?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Roasted Red Velvet Cake with Cream Cheese Frosting for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Roasted Red Velvet Cake with Cream Cheese Frosting?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
