Red Velvet Cake with Cream Cheese Frosting Recipe

There is nothing quite as captivating as a rich and vibrant red velvet cake that melts in your mouth with every bite. This Red Velvet Cake with Cream Cheese Frosting Recipe brings together that perfect balance of hint of cocoa, moist tender crumb, and the tangy sweetness of cream cheese frosting. Whether you bake it for a special occasion or an indulgent treat, it’s a crowd-pleaser that never fails to impress. Let’s dive into the magic of baking this stunning dessert that’s as delightful to make as it is to eat.

Ingredients You’ll Need

The beauty of this cake lies not only in its striking color but also in the simplicity and quality of its ingredients. Each component plays a key role—from the cocoa powder adding subtle depth, to the buttermilk ensuring a tender crumb, and the cream cheese frosting tying it all together with its velvety richness.

• All-purpose flour (2 ½ cups): The base of the cake, or cake flour for an even softer texture.
• Cocoa powder (2 tablespoons): Dutch-processed recommended for a smooth, mellow chocolate flavor.
• Granulated sugar (1 ½ cups): Sweetens the cake and helps with tender moisture.
• Vegetable oil (1 cup): Keeps the cake moist and tender; substitute with melted butter or applesauce if preferred.
• Large eggs (2): Provide structure and richness; room temperature is key for better mixing.
• Buttermilk (1 cup): Reacts with baking soda to create a light crumb; can substitute with milk plus lemon juice.
• Red food coloring (2 tablespoons): Gives the iconic color; adjust based on how vibrant you want your cake.
• White vinegar (1 teaspoon): Reacts with baking soda to enhance the cake’s velvety texture.
• Vanilla extract (2 teaspoons): Adds warmth and depth; almond extract can be used for a unique twist (use 1 teaspoon).
• Baking soda (1 teaspoon): Leavens the cake and ensures a fine crumb.
• Salt (½ teaspoon): Balances sweetness and enhances flavor.
• Cream cheese (8 oz): Full-fat and softened for the luscious frosting.
• Unsalted butter (½ cup): Softened to blend smoothly into the frosting.
• Powdered sugar (3-4 cups): Adds sweetness and the desired frosting thickness.
• Vanilla extract (1 teaspoon): Or almond extract (½ teaspoon) for the frosting’s flavor.
• Pinch of salt: Enhances all the frosting’s flavors.

How to Make Red Velvet Cake with Cream Cheese Frosting Recipe

Step 1: Prepare Your Pans and Ingredients

Preheat your oven to 350°F. Grease two 9-inch cake pans and line them with parchment paper for easy removal. Bring all your ingredients to room temperature, especially eggs and buttermilk, to help everything combine beautifully.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, and salt. This ensures even distribution of the cocoa and prevents clumps, setting the stage for a perfectly even crumb.

Step 3: Cream Oil and Sugar Then Add Eggs

Beat the vegetable oil and granulated sugar together until fully combined and glossy. Then add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to infuse your batter with warm, inviting aroma.

Step 4: Combine Wet and Dry Ingredients

Mix the red food coloring into the buttermilk to achieve that distinct rich hue. Alternate adding the dry ingredient mixture and the buttermilk mixture into the batter, starting and ending with the dry ingredients. This technique ensures a smooth, silky batter without overmixing.

Step 5: Activate the Leavening

Stir together the white vinegar and baking soda until it fizzes, then immediately fold it into the batter. This reaction creates the tender, velvety texture specific to red velvet cake.

Step 6: Bake the Cake

Divide the batter evenly between the two prepared pans and bake for 25 to 30 minutes. Use a toothpick to check doneness; it should come out clean or with a few moist crumbs attached.

Step 7: Cool Completely

Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks to cool completely. This prevents the frosting from melting and keeps the cake layers intact.

Step 8: Make the Cream Cheese Frosting

Beat the softened cream cheese and butter together until fluffy and well combined. Gradually add powdered sugar little by little to reach your desired sweetness and consistency. Stir in vanilla extract and a pinch of salt to enhance the flavors.

Step 9: Assemble Your Cake

Place one cake layer on a serving plate and spread a generous layer of cream cheese frosting over the top. Add the second cake layer and frost the top and sides evenly to achieve a smooth, luscious finish.

How to Serve Red Velvet Cake with Cream Cheese Frosting Recipe

Garnishes

To take your Red Velvet Cake with Cream Cheese Frosting Recipe to the next level, consider adding some visual and flavor-enhancing garnishes. Crumbled cake scraps, red sprinkles, or finely chopped nuts like pecans or walnuts add a delightful crunch and festive touch.

Side Dishes

Pair this indulgent cake with fresh berries or a dollop of whipped cream to balance its richness. A light cup of coffee or a glass of cold milk complements the flavors beautifully, making your dessert experience complete.

Creative Ways to Present

If you’re feeling playful, slice the cake into petite squares for a charming tea party or layer mini versions in clear dessert glasses for a sophisticated look. Dusting the top with a little cocoa powder or edible glitter creates an eye-catching finish that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

Once frosted, store any leftover cake in an airtight container in the refrigerator. The cream cheese frosting requires refrigeration to keep it fresh and safe, preserving the cake’s moistness and deliciousness for up to 5 days.

Freezing

You can freeze the unfrosted cake layers for up to 3 months by wrapping them tightly in plastic wrap and foil. Thaw completely before frosting. The fully assembled and frosted cake can also be frozen if tightly covered—just be prepared for a slightly softer frosting texture upon thawing.

Reheating

Since this cake is best enjoyed cool, take it straight from the fridge when serving. If you prefer it at room temperature, let it sit out for about 30 minutes before slicing. Avoid microwaving, as it can cause the cream cheese frosting to loosen and the cake’s texture to change.

FAQs

Can I make this recipe without red food coloring?

While red food coloring is what gives traditional red velvet cake its striking color, you can omit it for a more subtle, cocoa-flavored cake. Natural alternatives like beet juice work too but may alter the flavor slightly.

What is the secret to a moist red velvet cake?

The combination of vegetable oil, buttermilk, and the vinegar-baking soda reaction creates a tender crumb with excellent moisture. Avoid overbaking to keep the cake soft and delectable.

Can I substitute buttermilk?

Absolutely! If you don’t have buttermilk on hand, mix 1 tablespoon of lemon juice or white vinegar with 1 cup of milk and let it sit for 5 minutes. This homemade buttermilk substitute works perfectly.

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

Make sure your cream cheese and butter are softened but not melted before beating. Gradually add the powdered sugar to control thickness. Chilling the frosting for about 15 minutes can also help it firm up.

Is it better to use cake flour or all-purpose flour?

Cake flour results in a lighter, more tender cake due to its lower protein content, but all-purpose flour works well too. If using all-purpose flour, just be gentle when mixing to avoid a dense texture.

Final Thoughts

This Red Velvet Cake with Cream Cheese Frosting Recipe is a timeless delight that effortlessly combines beauty and flavor in every bite. Baking it at home is surprisingly simple, and the end result is truly show-stopping. I encourage you to gather your ingredients, embrace the process, and enjoy the rewarding experience of creating a cake that’s destined to become a favorite among family and friends.

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