If you are looking for a stunning and irresistible dessert to impress your friends and family, this Red Velvet Cake with Cream Cheese Frosting Recipe is an absolute showstopper. The vibrant red hue combined with its moist, tender crumb and the tangy, silky cream cheese frosting creates a match made in heaven. Whether it’s a special occasion or just a craving for something delightful, this recipe promises a deliciously rich experience that will have everyone asking for seconds.
Ingredients You’ll Need
This Red Velvet Cake with Cream Cheese Frosting Recipe uses simple, everyday ingredients that come together beautifully to create a cake bursting with flavor, texture, and that iconic color. Each component plays an essential role, from the cocoa powder adding depth to the vibrant red food coloring that makes this cake truly stand out.
- All-purpose flour (2 ½ cups): Provides the structure for a light yet sturdy cake, though cake flour can be used for an even softer crumb.
- Cocoa powder (2 tablespoons): Dutch-processed is recommended for a smooth chocolate undertone without bitterness.
- Granulated sugar (1 ½ cups): Sweetens while helping create a tender crumb.
- Vegetable oil (1 cup): Keeps the cake incredibly moist and tender, but melted butter or applesauce are great substitutes.
- Large eggs (2): Add richness and help bind ingredients as well as provide structure.
- Buttermilk (1 cup): Adds a slight tang and reacts with baking soda to keep the cake light; milk mixed with lemon juice works too.
- Red food coloring (2 tablespoons): Delivers that signature red color—adjust according to your preference for intensity.
- White vinegar (1 teaspoon): Reacts with the baking soda to create a perfect velvet texture.
- Vanilla extract (2 teaspoons): Adds warmth and complexity, almond extract is a lovely alternative for a subtle twist.
- Baking soda (1 teaspoon): Leavens the cake, working with vinegar for that perfect rise.
- Salt (½ teaspoon): Balances sweetness and enhances overall flavors.
- Cream cheese (8 oz): Full-fat and softened for creamy, dreamy frosting.
- Butter (½ cup): Unsalted and softened to blend seamlessly with cream cheese for a luscious frosting base.
- Powdered sugar (3-4 cups): Adjusted to your preferred sweetness and frosting consistency.
- Vanilla extract (1 teaspoon): Or half a teaspoon of almond extract to complement the frosting’s tang.
- Salt (a pinch): Enhances the flavors in the frosting, preventing it from tasting overly sweet.
How to Make Red Velvet Cake with Cream Cheese Frosting Recipe
Step 1: Prepare Your Pans and Ingredients
Start by preheating your oven to 350°F and greasing two 9-inch cake pans; lining them with parchment paper ensures an easy release after baking. Bring all your ingredients to room temperature so they meld perfectly and bake evenly, which is a small step with a big impact on the cake’s texture.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your flour, cocoa powder, and salt until well combined—this ensures an even distribution and prevents any clumps in your batter.
Step 3: Combine Wet Ingredients
Beat the vegetable oil and granulated sugar until the mixture is smooth and slightly creamy, then add your eggs one at a time for even incorporation. Stir in the vanilla extract or almond for that subtle flavor boost that completes your batter.
Step 4: Incorporate Buttermilk and Food Coloring
Mix the red food coloring into the buttermilk for a vibrant, intense color. Then alternate adding the dry ingredients and this colored buttermilk mixture to your wet ingredients, mixing just enough to combine so your cake stays tender and soft.
Step 5: Activate the Leavening
Immediately stir together the white vinegar and baking soda—they will fizz and activate the leavening process that creates that dreamy velvet crumb in your cake. Fold this mixture gently into your batter right away.
Step 6: Bake
Divide the batter evenly between your prepared pans and bake for 25 to 30 minutes. Keep an eye out and test by inserting a toothpick—it should come out clean or with a few moist crumbs, never wet batter.
Step 7: Cool Completely
Allow the cakes to cool in the pans for about 10 minutes before turning them out onto wire racks. Let them cool fully to room temperature to prepare for frosting without melting it.
Step 8: Make the Cream Cheese Frosting
Beat the softened cream cheese and butter together until light and fluffy. Gradually add in powdered sugar, tasting and adjusting for sweetness and thickness. Finish with vanilla extract and a pinch of salt to balance the flavors perfectly.
Step 9: Assemble the Cake
Place one cake layer on your serving plate and spread a generous amount of frosting over the top. Layer the second cake on, then frost the top and sides completely for a smooth, elegant finish that will impress everyone.
How to Serve Red Velvet Cake with Cream Cheese Frosting Recipe
Garnishes
A little goes a long way when it comes to garnishing your red velvet cake. Try sprinkling crushed pecans or walnuts for a delightful crunch, or adorn the top with fresh raspberries or strawberries to introduce a burst of freshness and color contrast. Each garnish adds a personal touch that enhances the overall experience.
Side Dishes
Pair this cake with something light and complementary like a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a beverage, a hot cup of coffee or a glass of cold milk balances the sweetness wonderfully without overpowering the flavors.
Creative Ways to Present
Don’t be afraid to get creative! Serve individual slices on rustic wooden boards for a trendy presentation, or layer small portions in clear dessert cups for a charming party option. Adding edible gold leaf or delicate chocolate curls can elevate the cake into a centerpiece worthy of any celebration.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which might be rare!), store them airtight in the refrigerator for up to 3 to 4 days. The cake tends to become even more flavorful after a day as the cream cheese frosting soaks into the cake layers, making every bite even better.
Freezing
You can freeze the cake layers (unfrosted) wrapped tightly in plastic wrap and foil for up to three months. When ready to enjoy, thaw overnight in the refrigerator before frosting. The frosting itself can be frozen in an airtight container but is best fresh for optimal texture.
Reheating
Since this is a cake with cream cheese frosting, reheating is best avoided to prevent melting the frosting. If you prefer a slightly warmed slice, gently bring it to room temperature or microwave for just a few seconds, watching carefully to avoid sogginess.
FAQs
Can I use natural cocoa powder instead of Dutch-processed?
Yes, you can, but natural cocoa powder is more acidic and might slightly affect the cake’s color and rise. Dutch-processed cocoa is preferred here because it reacts better with the leavening agents to produce the classic red velvet texture and flavor.
What if I don’t have buttermilk?
No worries! Simply make your own by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 to 10 minutes until it curdles slightly before using it in the recipe.
How important is the red food coloring?
The food coloring gives red velvet cake its signature vivid color, but if you prefer a more natural approach, beet juice or pomegranate juice can be used to impart a reddish tint, though the final color won’t be as bright.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend designed for baking, ensuring it contains xanthan gum or another binder to mimic the texture of wheat flour. The result will be deliciously moist and tender.
Why does the recipe call for vinegar?
The white vinegar reacts with the baking soda to help the cake rise and contributes to the velvety crumb that red velvet cake is famous for. It also subtly enhances the flavor balance without leaving a vinegar taste behind.
Final Thoughts
There is something truly magical about this Red Velvet Cake with Cream Cheese Frosting Recipe that never fails to bring smiles to the table. It’s a classic dessert that combines eye-catching beauty with a melt-in-your-mouth texture and zingy frosting, making it a beloved treat for any occasion. I encourage you to dive in and give this recipe a whirl—you’ll be rewarded with more than just a cake, but a wonderful homemade delight that’s sure to become a favorite in your kitchen.
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Red Velvet Cake with Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This classic Red Velvet Cake features a moist, tender crumb with a hint of cocoa and the signature vibrant red color, layered and frosted with a smooth, creamy cream cheese frosting. Perfect for celebrations or any special occasion, it combines rich flavors with a delightful velvet texture achieved through the vinegar and baking soda reaction.
Ingredients
Cake
- 2 ½ cups All-purpose flour (or 2 ¾ cups cake flour)
- 2 tablespoons Dutch-processed Cocoa powder
- 1 ½ cups Granulated sugar
- 1 cup Vegetable oil (or melted butter/applesauce substitute)
- 2 Large eggs, room temperature
- 1 cup Buttermilk (or milk with 1 tablespoon lemon juice)
- 2 tablespoons Red food coloring (adjust to preferred intensity)
- 1 teaspoon White vinegar
- 2 teaspoons Vanilla extract (or 1 teaspoon almond extract)
- 1 teaspoon Baking soda
- ½ teaspoon Salt
Cream Cheese Frosting
- 8 oz Cream cheese, full-fat, softened
- ½ cup Unsalted butter, softened
- 3–4 cups Powdered sugar (adjust to taste and thickness)
- 1 teaspoon Vanilla extract (or ½ teaspoon almond extract)
- 1 pinch Salt
Instructions
- Prepare pans and ingredients: Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper to prevent sticking. Ensure all ingredients are at room temperature for the best mixing results.
- Mix dry ingredients: In a large bowl, whisk together the flour, Dutch-processed cocoa powder, and salt until well combined and set aside.
- Combine wet ingredients: In a separate large mixing bowl, beat the vegetable oil and granulated sugar until they are thoroughly combined and smooth. Incorporate eggs one at a time, mixing well after each addition. Then add the vanilla extract or almond extract.
- Prepare buttermilk mixture: Stir the red food coloring into the buttermilk until evenly blended, which will give the batter its characteristic vibrant red hue.
- Combine wet and dry: Alternately add the dry flour mixture and the colored buttermilk to the wet ingredients, mixing after each addition to form a smooth batter without overmixing.
- Add leavening reaction: Quickly stir together the white vinegar and baking soda, then fold this mixture immediately into the batter to help develop the cake’s soft, velvety texture.
- Bake the cake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for about 10 minutes, then remove them from the pans and transfer to wire racks to cool completely before frosting.
- Prepare the frosting: In a clean bowl, beat the softened cream cheese and butter together until light and fluffy. Gradually add powdered sugar until the frosting reaches your preferred sweetness and consistency. Mix in vanilla extract and a pinch of salt to enhance the flavor.
- Assemble the cake: Place one cooled cake layer onto a serving plate. Spread a generous layer of cream cheese frosting on top. Add the second cake layer and spread frosting evenly over the top and sides of the cake for a smooth finish.
Notes
- Ensure all ingredients are at room temperature to achieve the best batter texture and rise.
- Adjust the amount of red food coloring to get your desired cake color intensity.
- Substitute buttermilk with regular milk plus lemon juice if needed to add acidity that reacts with the baking soda.
- Use Dutch-processed cocoa for a richer chocolate flavor.
- The vinegar and baking soda reaction is crucial for the cake’s signature velvety texture and tenderness.
- For a lighter frosting, consider reducing powdered sugar but adjust to maintain a spreadable consistency.
- Store the cake refrigerated if not serving immediately due to cream cheese frosting, and bring it to room temperature before serving.
