This decadent Red Velvet Cake topped with an equally delectable Cream Cheese Frosting is a fantastic treat that is both visually stunning and taste-bud enticing. Each bite is soft, moist, and packed with the rich chocolatey goodness that makes red velvet a standout dessert. The tangy cream cheese frosting perfectly complements the cake, creating a balance that is just right.
The ingredients for this recipe are generally standard baking goods, except perhaps for the liquid red food coloring. This can be found in the baking aisle of most supermarkets, but be sure to get the liquid variety, as this will give the cake its iconic red color. Also, the recipe calls for buttermilk, which not everyone may have on hand. If you can't find it in your supermarket's dairy section, you can make your own by adding a tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for 10 minutes.
Ingredients for Red Velvet Cake with Cream Cheese Frosting
All purpose flour: This forms the base of the cake. It is a common staple in baking and provides structure to your cake.
Cocoa powder: This gives the cake its chocolatey flavor. Make sure it's unsweetened, as we're controlling the sweetness with granulated sugar.
Baking soda: Acts as a leavening agent, helping the cake to rise during baking.
Salt: Enhances the flavors of the other ingredients.
Granulated sugar: Adds sweetness to the cake.
Unsalted butter: Adds richness and moisture to the cake.
Vegetable oil: Contributes to the moistness of the cake.
Eggs: Add structure and moisture to the cake.
Red food coloring: Gives the cake its distinctive red color.
Buttermilk: Adds a slight tanginess to the cake and reacts with the baking soda to help it rise.
Vanilla extract: Enhances the flavors of the other ingredients.
Vinegar: Reacts with the baking soda to help the cake rise.
Cream cheese: The primary ingredient for the frosting. It has a tangy flavor that complements the sweetness of the cake well.
Powdered sugar: Sweetens the cream cheese frosting.
One reader, Bernetta Messina says:
This red velvet cake with cream cheese frosting recipe is a game-changer! The cake is moist and flavorful, and the cream cheese frosting is the perfect balance of sweetness and tanginess. It's a showstopper dessert that always impresses. I highly recommend trying this recipe for a delightful treat!
Mastering the Techniques for Red Velvet Cake with Cream Cheese Frosting
How to prepare the cake pans: Butter the 9-inch round cake pans and line the bottom of each with a round of parchment paper, then butter the parchment.
How to whip the sugar and butter: In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the sugar and butter until pale and fluffy.
How to blend the ingredients: Blend in the eggs one at a time, mixing just until combined after each addition, then mix in the egg yolks and red food coloring.
How to prepare the buttermilk mixture: In a liquid measuring cup, measure out the buttermilk, then whisk in the vanilla extract and vinegar.
How to divide the cake mixture: Divide the mixture evenly among the three prepared baking pans, spreading it into an even layer.
How to cool the cakes: Cool the cakes in the cake pans for 10 minutes, then run a knife around the edges of the cake to loosen and invert them onto wire racks to cool completely.
How to prepare the cream cheese frosting: Mix the cream cheese and butter in a large mixing bowl using an electric hand mixer until smooth and fluffy, then mix in the vanilla and powdered sugar until light and fluffy.
How to store the cake: Store the cake in an airtight container in the refrigerator.
How To Make Red Velvet Cake with Cream Cheese Frosting
Baked with buttermilk and a hint of cocoa powder, this red velvet cake is a rich and decadent treat layered with rich cream cheese frosting.
Serves:
Ingredients
- 2½cupsall purpose flour,scoop and level to measure
- 3tbspcocoa powder,unsweetened
- 1tspbaking soda
- ¾tspsalt
- 2cupsgranulated sugar
- ¾cupunsalted butter,softened
- ⅓cupvegetable,or canola oil
- 3large eggs
- 2large egg yolks
- 1ozliquid red food coloring
- 1⅓cupsbuttermilk,(315 ml)
- 1tbspvanilla extract
- 1½tspvinegar
For Frosting:
- 16ozcream cheese,nearly at room temperature
- 1cupunsalted butter,nearly at room temperature
- 1½tspvanilla extract
- 6cupssugar,powdered
Instructions
-
Preheat oven to 350 degrees F. Butter 3 9-inch round cake pans, then line the bottom of each with a round of parchment paper and butter parchment. Set aside.
-
Add flour, baking soda, and salt to a large mixing bowl. Sift in cocoa powder then whisk the mixture for 20 seconds. Set aside.
-
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together sugar and butter until pale and fluffy (this will take several minutes whipping on high speed). Mix in vegetable oil. Scrape down bowl.
-
Blend in eggs one at a time, mixing just until combined after each addition. Mix in egg yolks then red food coloring. Scrape down bowl.
-
In a liquid measuring cup, measure out buttermilk then whisk in vanilla extract and vinegar.
-
Working in three separate, beginning and ending with flour mixture, add ⅓ of the flour mixture alternating with ½ of the buttermilk mixture and mixing just until combined after each addition.
-
Scrape down the sides and bottom of the bowl and gently fold the batter just to ensure it’s evenly incorporated.
-
Divide mixture evenly among three prepared baking pans. Spread into an even layer and bake in preheated oven for 26 to 30 minutes until toothpick inserted into center of cake comes out clean.
-
Cool in cake pan for 10 minutes, then run a knife around edges of cake to loosen and invert onto wire racks to cool completely. Once cool, frost with cream cheese frosting.
-
Store cake in an airtight container in the refrigerator.
-
For the cream cheese frosting, mix cream cheese and butter in a large mixing bowl using an electric hand mixer until smooth and fluffy (or alternately use a stand mixer).
-
Mix in vanilla and powdered sugar and whip until light and fluffy. Spread over cooled cake.
Nutrition
- Calories: 768.71kcal
- Fat: 31.82g
- Saturated Fat: 18.94g
- Trans Fat: 0.82g
- Monounsaturated Fat: 8.37g
- Polyunsaturated Fat: 1.53g
- Carbohydrates: 118.17g
- Fiber: 0.98g
- Sugar: 101.97g
- Protein: 6.36g
- Cholesterol: 143.31mg
- Sodium: 349.68mg
- Calcium: 71.40mg
- Potassium: 135.33mg
- Iron: 1.46mg
- Vitamin A: 304.35µg
- Vitamin C: 0.40mg
Expert Technique Tip for Perfecting Your Red Velvet Cake
When making the cream cheese frosting, ensure that both the cream cheese and butter are at room temperature before you begin mixing. This will help to achieve a smoother, fluffier consistency. If the ingredients are too cold, they won't blend together as well, resulting in a lumpy frosting. Additionally, when frosting the cake, apply a thin 'crumb coat' first. This initial layer will catch any loose crumbs and prevent them from showing in your final layer of frosting. Allow this crumb coat to set in the refrigerator for about 15-20 minutes before applying the final layer of frosting. This will give your red velvet cake a professional, crumb-free finish.
Time-Saving Tips for Making Red Velvet Cake
Prep ahead: Measure and sift dry ingredients the night before. Store them in an airtight container to save time on baking day.
Room temperature: Bring eggs, butter, and buttermilk to room temperature before starting to ensure even mixing and a smoother batter.
Double batch: Consider making a double batch of cream cheese frosting and freezing the extra for future use. It can save time for future bakes.
Organized workspace: Keep your workspace organized and clean as you work to avoid wasting time searching for tools and ingredients.
Efficient mixing: Use an electric stand mixer to whip the butter and sugar while you prepare other ingredients to save time.
Substitute Ingredients For Red Velvet Cake with Cream Cheese Frosting Recipe
all purpose flour - Substitute with cake flour: Cake flour has a lower protein content, resulting in a lighter texture, which is ideal for delicate cakes like red velvet.
unsalted butter - Substitute with margarine: Margarine can be used as a substitute for unsalted butter in baking, providing a similar fat content and texture to the cake.
vegetable oil - Substitute with applesauce: Applesauce can be used as a healthier substitute for vegetable oil, adding moisture and a subtle sweetness to the cake.
buttermilk - Substitute with milk with vinegar or lemon juice: Adding vinegar or lemon juice to milk can mimic the tangy flavor of buttermilk and help tenderize the cake.
cream cheese - Substitute with Greek yogurt: Greek yogurt can be used as a healthier alternative to cream cheese, providing a similar tangy flavor and creamy texture for the frosting.
granulated sugar - Substitute with coconut sugar: Coconut sugar can be used as a natural substitute for granulated sugar, adding a hint of caramel flavor to the cake.
Presenting Your Red Velvet Cake Masterpiece
Elevate the plating: When presenting the red velvet cake, pay attention to the plating. Use a clean, white plate to allow the vibrant red color of the cake to stand out. Ensure that the cake is centered on the plate and use a offset spatula to create a smooth finish on the frosting.
Garnish with fresh berries: Add a touch of elegance to the plate by garnishing with fresh berries. The bright colors of the berries will complement the rich red velvet cake and add a pop of freshness to the presentation.
Incorporate chocolate shavings: Sprinkle delicate curls of chocolate on top of the cream cheese frosting. The contrast of the dark chocolate against the creamy frosting will add visual appeal and a hint of decadence to the dessert.
Dust with powdered sugar: Lightly dust the plate with a fine layer of powdered sugar before placing the cake. This subtle touch will add a touch of sophistication and create a beautiful backdrop for the dessert.
Add a touch of gold leaf: For a luxurious touch, consider adding edible gold leaf to the plate. The shimmering gold accents will elevate the presentation and create a visually stunning dessert.
Use edible flowers: Incorporate delicate and edible flowers to add a touch of whimsy and elegance to the plate. Choose flowers that are safe for consumption and complement the flavors of the red velvet cake.
Create a mirror glaze: For a modern twist, consider adding a small amount of mirror glaze to the plate before placing the cake. The glossy finish will create a striking presentation and add a contemporary touch to the dessert.
Essential Tools for Crafting the Perfect Red Velvet Cake
- Oven: An essential appliance for baking the red velvet cake. It is used to bake the cake at a specific temperature.
- 9-inch round cake pans: These pans are used to bake the cake layers. They should be greased and lined with parchment paper before use.
- Parchment paper: Used to line the bottom of the cake pans to prevent the cake from sticking.
- Electric stand mixer: This is used to whip together the sugar and butter until pale and fluffy, and to mix the cake batter evenly.
- Liquid measuring cup: Used to measure the buttermilk, vanilla extract, and vinegar accurately for the cake batter.
- Wire racks: These are used to cool the baked cake layers after they are removed from the pans.
- Electric hand mixer: Used to mix the cream cheese and butter for the frosting until smooth and fluffy.
- Spatula: A kitchen tool used for spreading the cake batter evenly in the pans and for frosting the cake.
- Knife: Used to loosen the edges of the cake from the pans before inverting them onto the wire racks to cool.
- Mixing bowl: A large mixing bowl is used to sift and whisk together the dry ingredients for the cake batter.
- Food processor: Not used in this recipe.
Storing and Freezing Your Red Velvet Cake Creation
- Once the red velvet cake has been frosted with the luscious cream cheese frosting, it's best to store it in an airtight container or cake carrier to prevent it from drying out or absorbing any unwanted flavors from the fridge.
- If you have a large enough container, you can store the whole cake intact. Otherwise, slice the cake into individual portions and place them in separate airtight containers for easy serving later.
- When storing the cake in the fridge, make sure to place it on a flat surface away from any strong-smelling foods like onions or garlic, as the cake can easily absorb these odors.
- The cream cheese frosted red velvet cake will keep well in the fridge for up to 5 days. Just be sure to take it out of the fridge about 30 minutes before serving to allow it to come to room temperature and soften slightly.
- If you want to freeze the cake for later enjoyment, it's best to do so before adding the cream cheese frosting. Wrap the cooled cake layers tightly in plastic wrap, then place them in a freezer-safe bag or container. The unfrosted cake layers will keep well in the freezer for up to 2 months.
- When you're ready to enjoy the frozen cake, simply thaw it overnight in the fridge, then frost it with freshly made cream cheese frosting for the best texture and flavor.
- If you have any leftover cream cheese frosting, you can store it in an airtight container in the fridge for up to 1 week. Just be sure to give it a good stir before using it to frost the cake, as it may separate slightly during storage.
Surprising Facts About Red Velvet Cake You Might Not Know
The red velvet cake is believed to have originated during the Victorian era, when the reaction between acidic buttermilk and cocoa would have given the cake a slightly red hue. However, the vibrant red color we associate with red velvet cake today is typically achieved through the use of red food coloring. This cake has become a popular choice for special occasions and celebrations, and its rich, moist texture and distinctive flavor make it a beloved dessert choice for many.
Is Making Red Velvet Cake at Home Cost-Effective?
This red velvet cake with cream cheese frosting recipe is moderately cost-effective for a household. The ingredients are fairly common and can be found at most grocery stores. The use of butter and cream cheese in the frosting may increase the cost slightly, but the overall expense is reasonable. The approximate cost for a household of 4 people is around $20-$25. The indulgent and delightful taste of this classic dessert makes it worth the investment. I rate this recipe an 8 for its taste, presentation, and overall appeal.
Is Red Velvet Cake with Cream Cheese Frosting Healthy or Unhealthy?
The red velvet cake with cream cheese frosting recipe is undeniably delicious, but it's not the healthiest choice. Here's why:
- The recipe contains a significant amount of sugar, with 2 cups in the cake batter and 6 cups in the frosting. Excessive sugar consumption can lead to weight gain, tooth decay, and an increased risk of chronic diseases like diabetes and heart disease.
- The recipe also uses a considerable amount of butter and vegetable oil, which are high in saturated and trans fats. These types of fats can raise LDL (bad) cholesterol levels and increase the risk of heart disease.
- The cake is made with all-purpose flour, which is a refined carbohydrate. Refined carbs are quickly absorbed by the body, causing rapid spikes in blood sugar levels.
- The recipe calls for food coloring, which is an artificial additive that has been linked to potential health concerns, such as hyperactivity in children.
While it's okay to indulge in a slice of red velvet cake occasionally, it's not a healthy choice for regular consumption.
To make this recipe healthier, you could try the following:
- Reduce the amount of sugar in both the cake and the frosting. You can experiment with using natural sweeteners like honey, maple syrup, or dates as a partial replacement for the granulated sugar.
- Replace some of the all-purpose flour with whole wheat flour or almond flour to increase the fiber content and reduce the glycemic impact.
- Use a healthier oil, such as coconut oil or avocado oil, instead of vegetable oil.
- Reduce the amount of butter in the frosting and replace some of it with Greek yogurt or cream cheese to lower the saturated fat content.
- Omit the food coloring and use natural alternatives like beet juice or pomegranate juice to achieve the red color.
Editor's Take: My Honest Opinion on This Red Velvet Cake Recipe
The red velvet cake with cream cheese frosting recipe is a classic and indulgent dessert that is sure to impress. The combination of moist, vibrant red cake layers with rich and tangy cream cheese frosting creates a perfect balance of flavors. The recipe's detailed instructions ensure a successful outcome, and the use of high-quality ingredients guarantees a delicious result. This dessert is a crowd-pleaser and a timeless favorite for any occasion.
Enhance Your Red Velvet Cake with Cream Cheese Frosting Recipe with These Unique Side Dishes:
Delicious Alternatives to Red Velvet Cake You Must Try
Appetizers and Main Dishes That Go Well with Red Velvet Cake
Why trust this Red Velvet Cake with Cream Cheese Frosting Recipe:
This recipe is a tried and tested classic, ensuring a perfect result every time. The combination of cream cheese and butter in the frosting creates a rich and creamy texture, while the addition of buttermilk in the cake batter guarantees a moist and tender crumb. The use of cocoa powder and liquid red food coloring results in the iconic red velvet color and a hint of chocolate flavor. With precise instructions and quality ingredients such as vanilla extract and unsalted butter, this recipe promises a decadent and indulgent dessert experience.
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
Easy Red Velvet Cheesecake Recipe
Best Red Velvet Cake Recipe
Bloody Red Velvet Trifle Recipe
Broccoli Apple Salad Recipe
Firecracker Chicken Recipe
Roasted Eggplant and Tomato Orzo Pasta Recipe
Fattoush Salad with Mint Dressing Recipe
Vegetarian Breakfast Burritos Recipe
No Bake Sweet Marie Bars Recipe
Beet Greens and Green Beans Recipe
Sweet, Spicy, and Sticky BBQ Sauce Recipe
