Red Velvet Cake Cream Cheese Frosting

Dive into the heart of Southern baking with this classic Red Velvet Cake. Its striking crimson hue, delicate cocoa flavor, and a subtle tangy finish make it an unforgettable dessert. Topped with a generous layer of rich, smooth cream cheese frosting, this cake is not just a treat for the palate but a feast for the eyes, making it the star of any celebration or special gathering.

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The secret to Red Velvet's unique character lies in the chemistry of its ingredients. The combination of buttermilk and vinegar reacts with the cocoa powder and baking soda, creating a super-fine, velvety crumb and a slight tang that balances the sweetness. The vibrant red color, traditionally from a chemical reaction and now enhanced with food coloring, makes every slice a showstopper.

Ingredients

• For the Cake
• 2 ½ cups (315 g) all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups (300 g) granulated sugar
• 1 cup (230 g) unsalted butter, softened
• 2 large eggs, room temperature
• 1 cup (240 ml) buttermilk, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon white vinegar
• 1 ounce (30 ml) red food coloring
• ½ cup (120 ml) vegetable oil
• For the Cream Cheese Frosting
• 8 ounces (225 g) cream cheese, softened
• ½ cup (115 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans.

Step 2

In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.

Step 3

In a large bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, mixing well after each.

Step 4

Mix in oil, vanilla extract, and vinegar.

Step 5

In a small bowl, combine buttermilk and red food coloring.

Step 6

Add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.

Step 7

Divide batter evenly between prepared pans. Bake for 28–30 minutes or until a toothpick inserted in the center comes out clean.

Step 8

Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.

Step 9

For the frosting, beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, vanilla, and salt, beating until light and fluffy.

Step 10

Once cakes are completely cool, spread a layer of frosting between the cake layers, then frost the top and sides of the cake.

Zusatztipps für die Zubereitung

For the best results, ensure all your refrigerated ingredients like eggs and buttermilk are at room temperature. This helps the batter mix together smoothly. Use an electric mixer for a light and fluffy cake batter and frosting. For a more intense red hue, consider using gel food coloring instead of liquid.

Varianten und Anpassungen

Personalize your Red Velvet Cake by garnishing it with reserved cake crumbs for a classic look. Alternatively, top with fresh berries like raspberries or strawberries for a beautiful color contrast and a fresh, fruity flavor.

Serviervorschläge

This luxurious cake is wonderful on its own but pairs beautifully with a cup of hot coffee to cut through the sweetness or a glass of sparkling wine for a truly celebratory treat. Store any leftover cake covered in the refrigerator for up to 5 days.

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With its tender crumb and decadent frosting, this homemade Red Velvet Cake is a true labor of love that is sure to impress. Enjoy baking and sharing this timeless Southern dessert with your loved ones.

Recipe FAQs

→ What makes red velvet different from chocolate cake?

Red velvet has a subtle cocoa flavor rather than intense chocolate. The buttermilk and vinegar create a tender, velvety texture with a slight tang, and the signature red color gives it visual distinction. The cream cheese frosting is essential to the classic flavor profile.

→ Can I use liquid food coloring instead of gel?

Yes, liquid food coloring works, though you may need more to achieve a deep red hue. Gel coloring provides more concentrated color with less liquid, which can help maintain the batter consistency. Either way, the color will develop during baking.

→ Why is my red velvet cake dry?

Overbaking is the most common cause. Check for doneness at 28 minutes and remove when a toothpick comes out with just a few moist crumbs. Overmixing the batter can also create a tougher texture. Measure flour accurately and ensure your buttermilk is at room temperature for proper incorporation.

→ How should I store red velvet cake?

Refrigerate the cake in an airtight container or cake dome for up to 5 days. The cream cheese frosting requires cool temperatures to maintain its structure. Bring slices to room temperature for 15-20 minutes before serving for the best texture and flavor.

→ Can I make red velvet cupcakes instead?

Absolutely. The same batter works perfectly for cupcakes—fill standard muffin tins about two-thirds full and reduce baking time to 18-22 minutes. You'll get approximately 24 cupcakes. Top with the same cream cheese frosting using a piping bag for a classic swirl.

→ What pairs well with red velvet cake?

The rich, tangy flavor complements sparkling wine, champagne, or hot coffee beautifully. For beverages, try a glass of cold milk or a vanilla latte. Fresh berries like strawberries or raspberries make an elegant garnish that adds brightness to each bite.