Irresistible Red Velvet Cake Cream Cheese Frosting Recipe

Our focus today is on the iconic Red Velvet Cake with Cream Cheese Frosting, a dessert that effortlessly blends tangy and sweet flavors with a velvety smooth texture. This recipe delivers a moist, tender cake with a subtle cocoa flavor, perfectly complemented by the rich and creamy frosting. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, this red velvet cake will surely impress.

This article provides a comprehensive guide to baking the perfect red velvet cake. We’ll start with a detailed list of ingredients, followed by step-by-step instructions to ensure your cake turns out beautifully. The recipe card offers a quick overview, while the nutrition card provides insights into the cake’s nutritional content. Finally, we’ll address frequently asked questions to help you troubleshoot any issues and achieve baking success. From understanding the science behind the red velvet color to mastering the art of cream cheese frosting, this guide covers everything you need to know.

Ingredients: The Building Blocks of Flavor

Gathering the right ingredients is the first step to baking a perfect red velvet cake. Here’s a detailed list of everything you’ll need:

• For the Cake:
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1 ½ cups granulated sugar
  • 1 ½ cups vegetable oil
  • 2 large eggs
  • 1 cup buttermilk
  • 2 tablespoons red food coloring (gel is recommended)
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
• For the Cream Cheese Frosting:
  • 8 ounces cream cheese, softened
  • ½ cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons milk (optional, for desired consistency)

Step-by-Step Instructions: Baking Your Masterpiece

Follow these detailed instructions to bake a red velvet cake that’s both visually stunning and incredibly delicious:

Preparing the Cake Batter:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper rounds for easy removal.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cocoa powder. This ensures even distribution of the leavening agents and cocoa.
3. Cream Wet Ingredients: In a separate bowl, cream together the sugar and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition.
4. Combine Wet and Dry: In a small bowl, mix together the buttermilk, red food coloring, vinegar, and vanilla extract.
5. Alternate Additions: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can result in a tough cake.
6. Bake: Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Crafting the Cream Cheese Frosting:

1. Cream Cheese and Butter: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
2. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
3. Vanilla Extract: Stir in the vanilla extract.
4. Adjust Consistency: If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency.

Assembling the Cake:

1. Level the Cakes: Once the cakes are completely cool, use a serrated knife to level the tops, if necessary. This will ensure a flat surface for frosting.
2. Frost the First Layer: Place one cake layer on a serving plate or cake stand. Spread a generous amount of cream cheese frosting evenly over the top.
3. Add the Second Layer: Carefully place the second cake layer on top of the frosting.
4. Frost the Entire Cake: Frost the top and sides of the cake with the remaining cream cheese frosting.
5. Garnish (Optional): Decorate the cake with red velvet cake crumbs, fresh berries, or chocolate shavings, if desired.
6. Chill: Refrigerate the cake for at least 30 minutes to allow the frosting to set before serving.

Recipe Card

Here’s a quick overview of the recipe:

• Prep Time: 30 minutes
• Cook Time: 25-30 minutes
• Total Time: 1 hour (plus cooling and chilling time)
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition Card

Please note that these are estimated values and can vary based on specific ingredients and serving sizes:

• Calories: 450-550 per serving (estimated)
• Sugar: 40-50g per serving (estimated)
• Fat: 25-35g per serving (estimated)
• Carbohydrates: 50-60g per serving (estimated)
• Fiber: 1-2g per serving (estimated)
• Protein: 3-5g per serving (estimated)
• Yields: 12 servings

FAQs: Your Red Velvet Cake Questions Answered

Why is my red velvet cake not red enough?

The intensity of the red color in red velvet cake can vary depending on the type and amount of food coloring used. Gel food coloring typically provides a more vibrant color than liquid food coloring. Also, the acidity of the ingredients, such as vinegar and buttermilk, can affect the color. You can try adding a bit more food coloring, but be careful not to add too much, as it can affect the taste and texture of the cake.

Can I use beet juice instead of red food coloring?

Yes, beet juice can be used as a natural alternative to red food coloring. However, it will impart a slightly different flavor and may not result in as vibrant a red color as traditional food coloring. It’s best to use concentrated beet juice or beet powder to minimize the amount of liquid added to the batter. Keep in mind that the cake’s flavor profile will be altered slightly.

How do I prevent my cream cheese frosting from being too runny?

Runny cream cheese frosting is often caused by using cream cheese and butter that are too warm. Ensure that your cream cheese and butter are softened but still cool to the touch. Also, be careful not to overbeat the frosting, as this can cause it to become thin. If your frosting is already too runny, you can try chilling it in the refrigerator for 15-30 minutes to firm it up. You can also add a bit more powdered sugar, but do so gradually to avoid making the frosting too sweet.

Can I make red velvet cupcakes instead of a cake?

Absolutely! Red velvet cake batter can easily be used to make cupcakes. Simply fill cupcake liners about two-thirds full and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely before frosting with cream cheese frosting.

How long does red velvet cake last?

Red velvet cake with cream cheese frosting should be stored in the refrigerator due to the dairy content of the frosting. It will typically last for 3-4 days when properly stored. Be sure to cover the cake tightly with plastic wrap or store it in an airtight container to prevent it from drying out.

Conclusion: Share the Sweetness

I’m so glad you’re here. If you enjoyed this recipe or found it helpful, feel free to share it with your friends and family great food is meant to be shared!

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