This red velvet cake with cream cheese frosting is an absolute showstopper of a dessert! It’s easy to make and one of the most moist cakes you’ll ever try! Top it with sugared cranberries for the ultimate holiday dessert!
Preheat your oven to 350°F and lightly spray two 8" round cake pans with cooking spray and dust with flour.
First, combine the milk and lemon juice in a large bowl and let it sit for 10 minutes.
After ten minutes, add the cake mix to the milk and lemon juice and mix well.
Next, add the sour cream and melted butter and mix well, then add the eggs and mix again until well incorporated.
Now add the unsweetened cocoa powder and vanilla and mix until smooth, then add the food coloring and mix until it is a consistent color throughout.
Pour the batter evenly between the two prepared cake pans.
Before you put the cakes in the oven to bake, reduce the heat to 325°F. Then bake cakes for 25-30 minutes. Cakes are done when a toothpick inserted in the cake comes out clean.
When the cakes are done, let them cool in the pans for about 10 minutes before transferring to cooling rack to cool completely.
While the cakes are cooling, make the frosting. Start by combining the cream cheese and butter together. Mix until smooth.
Add the vanilla and mix well.
Slowly add the powdered sugar, mixing well as you add it. Mix until nice and smooth.
Put one cake on the cake stand or plate bottom side down. You can put a little frosting on the surface to help hold it in place. Frost the cake.
Put second cake on top of first cake with top side down. You may need to trim cake to make it flat. Frost the entire cake.
Garnish with sugared cranberries and remaining sugar, if desired.
Store cake in the refrigerator before serving because of the cream cheese frosting.Remove cake from refrigerator about 30-45 minutes before serving so that it can get soft and come to room temperature.Store leftovers in the refrigerator in an airtight container and enjoy within a week.Serve topped with sugared cranberries or chocolate swirls or flakes if you’re making this during a time other than the holidays.Double the frosting if you like a lot of frosting on your cake. This recipe was written more with the intent of doing a light layer of frosting, so you’ll want to double it if you want it layered with lots of frosting.