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Red Velvet Cake with Cream Cheese Frosting Recipe

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★★★★★

4.8 from 141 reviews

This classic Red Velvet Cake features a moist and tender crumb with a subtle cocoa flavor, highlighted by a vibrant red color. Paired with a rich and creamy homemade cream cheese frosting, this cake is perfect for special occasions or a delightful dessert treat. The recipe includes detailed steps for preparing the cake layers and frosting, ensuring a perfect balance of flavors and textures.

Ingredients

Scale

Cake Ingredients

  • 14 ounces all-purpose flour
  • 14 ounces granulated sugar
  • 2 tablespoons cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 large eggs, room temperature
  • 4 ounces vegetable oil
  • 8 ounces buttermilk, room temperature
  • 1 tablespoon white vinegar
  • 6 ounces unsalted butter, melted but not hot
  • 1 teaspoon vanilla extract
  • 1 tablespoon red gel food coloring

Cream Cheese Frosting Ingredients

  • 12 ounces cream cheese, softened
  • 8 ounces unsalted butter, softened
  • 26 ounces powdered sugar, sifted
  • 1/2 teaspoon vanilla extract (or orange extract)
  • 1/4 teaspoon salt

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease or line two 8-inch by 2-inch cake pans with your preferred pan release to ensure the cakes don’t stick.
  2. Mix Wet Ingredients: In a medium bowl, combine the eggs, vegetable oil, buttermilk, white vinegar, melted butter, vanilla extract, and red gel food coloring. Set this mixture aside.
  3. Combine Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, add the all-purpose flour, granulated sugar, cocoa powder, salt, and baking soda. Mix on low speed for a few seconds to evenly combine the dry ingredients.
  4. Incorporate Wet and Dry Mixtures: Slowly add the wet ingredients to the dry ingredients while mixing on medium speed. Continue mixing until the batter is smooth and fully incorporated, about 1 minute. Scrape the sides and bottom of the bowl to ensure even mixing.
  5. Divide Batter and Bake: Divide the cake batter evenly between the prepared pans. Place in the preheated oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back when gently touched.
  6. Cool Cakes: Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, carefully invert the pans and transfer the cakes onto a cooling rack to cool completely.
  7. Freeze if Needed: If frosting and assembling the cake the same day, place the cooled cake layers in the freezer uncovered for about an hour to firm up. For longer storage, wrap the layers tightly in plastic wrap and freeze for up to one week to preserve moisture.
  8. Prepare Cream Cheese Frosting – Butter: In a clean bowl, place the softened unsalted butter. Using the whisk attachment of your stand mixer, whip the butter on low speed until smooth and free from lumps.
  9. Add Cream Cheese: Add the softened cream cheese to the whipped butter and mix on low speed until the mixture is smooth and homogenous. Scrape the bowl to ensure everything is combined evenly.
  10. Incorporate Powdered Sugar: Gradually add the sifted powdered sugar one cup at a time, mixing on low speed to prevent powdered sugar from flying out. Continue until fully incorporated and smooth.
  11. Flavor Frosting: Add the vanilla or orange extract and salt to the frosting. Mix until just combined and smooth. Avoid over-mixing to keep a creamy texture.
  12. Assemble and Decorate: Once the cake layers are fully cooled, spread the cream cheese frosting between layers and over the cake as desired. Decorate according to your preference and serve.

Notes

  • Room temperature ingredients help ensure an even batter and tender crumb.
  • Use gel food coloring to achieve a vibrant red color without thinning the batter.
  • The vinegar reacts with the baking soda to help the cake rise and maintain its texture.
  • Freezing layers uncovered for a short time firms them up for easier frosting application.
  • Do not over-mix the frosting to maintain a smooth and creamy consistency.
  • Store leftover cake covered in the refrigerator for up to 3 days or freeze wrapped tightly for longer storage.

Keywords: Red Velvet Cake, Cream Cheese Frosting, Classic Cake Recipe, Birthday Cake, Holiday Dessert

Find it online: https://lucabites.com/red-velvet-cake-with-cream-cheese-frosting-recipe/