Irresistible Red Velvet Cake Cream Cheese Frosting Recipe
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Delight in red velvet cake w cream cheese frosting This recipe delivers moist cake irresistible flavor Easy techniquetech included
Total Time:1 hour 30 minutes
Yield:12 servings 1x
Ingredients
Scale
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
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)
Instructions
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.
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.
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.
In a small bowl, mix together the buttermilk, red food coloring, vinegar, and vanilla extract.
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.
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.
Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Stir in the vanilla extract.
If the frosting is too thick, add milk one tablespoon at a time until you reach your desired consistency.
Once the cakes are completely cool, use a serrated knife to level the tops, if necessary. This will ensure a flat surface for frosting.
Place one cake layer on a serving plate or cake stand. Spread a generous amount of cream cheese frosting evenly over the top.
Carefully place the second cake layer on top of the frosting.
Frost the top and sides of the cake with the remaining cream cheese frosting.
Decorate the cake with red velvet cake crumbs, fresh berries, or chocolate shavings, if desired.
Refrigerate the cake for at least 30 minutes to allow the frosting to set before serving.
Notes
A moist and tender red velvet cake with a subtle cocoa flavor, perfectly complemented by a rich and creamy cream cheese frosting. Perfect for special occasions or a sweet treat.
