Red Velvet Cake with Cream Cheese Frosting

Why Make This Red Velvet Cake with Cream Cheese Frosting

Red Velvet Cake with Cream Cheese Frosting is a classic dessert that brings joy to every occasion. Its vibrant red color is visually striking, while the smooth cream cheese frosting complements the cake’s unique flavor perfectly. This cake is not just a feast for the eyes; its moist texture and subtle cocoa flavor create a delightful experience for your taste buds. Whether it’s a birthday, anniversary, or simply a weekend treat, this cake is sure to impress your family and friends with its rich taste and eye-catching appearance.

How to Make Red Velvet Cake with Cream Cheese Frosting

Making this Red Velvet Cake is surprisingly easy, even for beginner bakers. Start by gathering your ingredients, and follow the simple directions. You’ll soon experience the delicious aroma wafting through your kitchen as the cake bakes. The key to a perfect red velvet cake lies in using room-temperature ingredients for a batter that blends well and creates a tender crumb.

Here’s a breakdown of the steps involved:

1. Prepare Your Pans: Begin by preheating your oven and preparing your cake pans to ensure a smooth baking process.
2. Combine Dry Ingredients: Mixing the flour, cocoa powder, baking soda, and salt properly helps create the right texture.
3. Cream Butter and Sugar: Beating the softened butter and sugar together until fluffy incorporates air into the batter, leading to a light cake.
4. Add Wet Ingredients: Gradually mixing in your wet components keeps the emulsion stable and prevents the batter from becoming heavy.
5. Bake and Cool: Allow the cakes to cool adequately before frosting to ensure that the frosting doesn’t melt.

This recipe might just become your new favorite!

Ingredients:

• 2 1/2 cups all-purpose flour (plus more to dust the pans)
• 2 Tbsp unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter (room temperature, plus more to grease pans)
• 1 1/2 cups granulated sugar
• 2 tsp vanilla extract
• 2 large eggs (room temperature)
• 3/4 cup light olive oil or vegetable oil
• 1 cup low-fat buttermilk (room temperature)
• 1 tsp white distilled vinegar
• 1/2 tsp red gel food coloring (add more for desired color)
• Cream Cheese Frosting (not detailed in this recipe)

Directions:

1. Preheat your oven to 350°F and place the racks in the center. Grease two 9-inch cake pans with butter and dust them with flour.
2. In a bowl, stir together the all-purpose flour, cocoa powder, baking soda, and salt. Sift the mixture to ensure even distribution.
3. Using an electric mixer, beat the softened butter and granulated sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition, then beat in the vanilla extract.
5. Slowly add the oil to the mixture while mixing on medium speed until fully incorporated.
6. Stir the vinegar into the buttermilk, then pour into the batter and mix until combined.
7. Add the sifted dry ingredients to the batter and mix until just blended.
8. Add the red gel food coloring and mix until evenly distributed.
9. Evenly divide the batter between the prepared pans and bake for about 30 minutes or until a toothpick comes out clean.
10. Let the cakes rest in the pans for 20 minutes, then invert them onto cooling racks to cool completely before frosting.

Nutritional Information

Per slice (based on 12 servings):

• Calories: 320
• Total Fat: 15g
• Saturated Fat: 5g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 45g
• Dietary Fiber: 1g
• Sugars: 25g
• Protein: 4g

How to Serve Red Velvet Cake with Cream Cheese Frosting

Red Velvet Cake is a versatile dessert that can brighten up any gathering. Serve it as is, or elevate your presentation with a dusting of cocoa powder or decorative sprinkles. Pair it with a scoop of vanilla ice cream or fresh berries for an extra special treat. This cake is perfect for celebrations like birthdays, holidays, or even as a comforting dessert after a cozy dinner with loved ones.

How to Store Red Velvet Cake with Cream Cheese Frosting

To keep your Red Velvet Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to keep it for longer, refrigerate it for up to a week. Remember that cream cheese frosting can be sensitive to warmth, so if your environment is warm, refrigeration is best. For longer storage, you can freeze the cake for up to three months. Just make sure to wrap it tightly in plastic wrap and foil to prevent freezer burn.

Expert Tips for Perfect Red Velvet Cake with Cream Cheese Frosting

• Ingredients at Room Temperature: Always use room-temperature eggs and buttermilk for a smoother batter.
• Sifting: Sifting the dry ingredients helps avoid lumps and ensures a well-blended batter.
• Food Coloring: Adjust the amount of red gel food coloring to achieve your preferred shade of red.
• Avoid Overmixing: Mix the dry and wet ingredients just until combined to keep the cake tender.
• Do Not Skimp on Cooling: Let the cakes cool completely before frosting to prevent melting the frosting.

Delicious Variations

1. Chocolate Red Velvet: Add an extra tablespoon of cocoa powder for a richer chocolate flavor.
2. Nutty Addition: Fold in chopped walnuts or pecans for added crunch and flavor.
3. Layered Delight: Create a layered cake by cutting the cakes in half and adding cream cheese frosting between layers.
4. Cupcake Version: Bake the batter in cupcake pans for easy serving at parties.

Frequently Asked Questions

1. Can I use regular milk instead of buttermilk?

Yes, you can use regular milk, but the cake may not be as moist. To mimic buttermilk, add 1 tablespoon of vinegar or lemon juice to 1 cup of milk and let it sit for 5 minutes before using.

2. How can I achieve a darker red color?

Use a higher concentration of red gel food coloring. Start with the recommended amount and gradually add more until you reach your desired shade.

3. Can I use a different frosting?

Absolutely! You can experiment with different frostings such as buttercream or whipped cream for a lighter topping. However, cream cheese frosting is the traditional and most popular choice.

Conclusion

Red Velvet Cake with Cream Cheese Frosting is a show-stopping dessert that combines striking aesthetics with an unforgettable taste. It’s perfect for any occasion and is sure to become a beloved recipe in your baking repertoire. So gather your ingredients, channel your inner baker, and indulge in this delightful treat. Don’t forget to share your delicious results — we’d love to hear how your cake turns out! Happy baking!

Red Velvet Cake with Cream Cheese Frosting

A classic dessert with a moist texture and subtle cocoa flavor, topped with smooth cream cheese frosting, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Cake

• 2 1/2 cups all-purpose flour (plus more to dust the pans) Use additional flour to prevent sticking.
• 2 Tbsp unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter (room temperature, plus more to grease pans) Ensure butter is at room temperature.
• 1 1/2 cups granulated sugar
• 2 tsp vanilla extract Use pure vanilla extract if possible.
• 2 large eggs (room temperature) Bring eggs to room temperature for better mixing.
• 3/4 cup light olive oil or vegetable oil
• 1 cup low-fat buttermilk (room temperature) Let buttermilk reach room temperature.
• 1 tsp white distilled vinegar
• 1/2 tsp red gel food coloring Add more for desired color.

For the Frosting

• Cream Cheese Frosting Cream Cheese Frosting (not detailed in this recipe) Refer to a separate recipe for details.

Method

 

Preparation

1. Preheat your oven to 350°F and place the racks in the center.
2. Grease two 9-inch cake pans with butter and dust them with flour.

Mixing

1. In a bowl, stir together the all-purpose flour, cocoa powder, baking soda, and salt. Sift the mixture to ensure even distribution.
2. Using an electric mixer, beat the softened butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition, then beat in the vanilla extract.
4. Slowly add the oil to the mixture while mixing on medium speed until fully incorporated.
5. Stir the vinegar into the buttermilk, then pour into the batter and mix until combined.
6. Add the sifted dry ingredients to the batter and mix until just blended.
7. Add the red gel food coloring and mix until evenly distributed.

Baking

1. Evenly divide the batter between the prepared pans and bake for about 30 minutes or until a toothpick comes out clean.
2. Let the cakes rest in the pans for 20 minutes, then invert them onto cooling racks to cool completely before frosting.

Notes

To keep your cake fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to three months.