Vegetarian Red Velvet Cake with Cream Cheese Frosting

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Vegetarian Red Velvet Cake with Cream Cheese Frosting

This showstopper layer cake delivers that unmistakable crimson crumb, subtly cocoa-tinged and tender from a careful balance of flour and buttermilk. Each layer bakes up moist and fine-textured, with a soft tang running through the batter that pairs beautifully against the rich, tangy-sweet frosting swirled on top and in between. Cream cheese and butter whip together into a light, fluffy topping that spreads like silk over the cooled layers, finished with a touch of vanilla for warmth. It's the kind of centerpiece cake that looks as dramatic sliced as it does whole, with clean layers and a plush crumb every time. Since there's no meat, poultry, or fish anywhere in the mix, this one is a natural fit for a vegetarian table, whether it's a birthday, holiday, or just a craving for something special.

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Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB White Lily All Purpose Flour
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2 tbsp unsweetened cocoa powder
1 tsp baking soda
1 tsp fine salt
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 tsp vanilla extract
2 tbsp red food coloring
1 cup buttermilk
1 tsp white vinegar

For the frosting

16 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
4 cups powdered sugar, sifted
2 tsp vanilla extract
1 pinch fine salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment and dust lightly with flour, tapping out any excess.
2
Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl until evenly combined. Set aside.

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