Red Velvet Cake Recipe

Red Velvet Cake. Just the name itself conjures up images of rich, decadent layers, a hint of cocoa, and that signature crimson hue, all crowned with a luscious cloud of cream cheese frosting. For years, it was a cake I admired from afar, often opting for chocolate or vanilla for family celebrations. But something shifted a few months ago. Maybe it was a craving for something a little different, a little more sophisticated, or perhaps it was simply the allure of that vibrant color. Whatever the reason, I decided to finally bake a Red Velvet Cake, using a recipe I’d saved years ago. The aroma that filled my kitchen as it baked was intoxicating – a warm, slightly tangy, and deeply inviting scent that promised something special. And it delivered. Oh, did it deliver! The cake itself was incredibly moist, with a delicate crumb and a subtle cocoa flavor that wasn’t overpowering. And the cream cheese frosting? Forget about it. Tangy, sweet, and perfectly balanced, it was the ideal counterpoint to the richness of the cake. My family, usually staunch chocolate cake fans, were completely won over. Empty plates and requests for seconds (and thirds!) were the ultimate testament. Since then, this Red Velvet Cake with Cream Cheese Frosting has become a requested treat for birthdays, holidays, and just because. It’s surprisingly straightforward to make, and the reward is truly spectacular. If you’ve been hesitant to try Red Velvet Cake, or are searching for that perfect recipe, look no further. This is the one. Get ready to experience a cake that’s not just delicious, but also a feast for the eyes.

Ingredients

To create this masterpiece of a Red Velvet Cake with Cream Cheese Frosting, you’ll need a collection of pantry staples and a few key ingredients that give this cake its unique character. Don’t be intimidated by the ingredient list; most are common baking items, and the result is well worth the effort. We’ll break down the ingredients into two sections: one for the cake itself and one for the heavenly cream cheese frosting.

For the Red Velvet Cake:

• 2 ½ cups All-Purpose Flour: This forms the structure of our cake. Make sure to measure it correctly by spooning it into your measuring cup and leveling it off, rather than scooping directly from the bag, which can pack the flour and lead to a drier cake.
• 1 ½ cups Granulated Sugar: Sugar not only adds sweetness but also contributes to the cake’s moistness and tender crumb.
• 1 tablespoon Unsweetened Cocoa Powder: This is where the subtle chocolate flavor comes from in Red Velvet Cake. Don’t substitute with Dutch-processed cocoa; regular unsweetened cocoa powder is what we need for the classic taste.
• 1 teaspoon Baking Soda: This is a leavening agent that reacts with the acidic ingredients in the recipe, creating air bubbles and causing the cake to rise.
• 1 teaspoon Baking Powder: Another leavening agent, baking powder works in conjunction with baking soda to ensure a light and fluffy texture.
• 1 teaspoon Salt: Salt enhances the flavors of all the other ingredients and balances the sweetness.
• 1 cup Buttermilk: Buttermilk is essential for Red Velvet Cake. Its acidity reacts with the baking soda to create lift and tenderness. It also adds a subtle tang that is characteristic of Red Velvet. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes until slightly thickened.
• 1 cup Vegetable Oil: Oil contributes to the cake’s moistness and keeps it tender for days. Use a neutral oil like vegetable or canola oil for the best flavor.
• 2 Large Eggs: Eggs provide structure, richness, and moisture to the cake. They also help to bind the ingredients together.
• 2 teaspoons Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cake, adding warmth and depth. Use pure vanilla extract for the best results, not imitation vanilla flavor.
• 1 tablespoon White Vinegar: Vinegar is another key ingredient in Red Velvet Cake. It reacts with the baking soda and cocoa powder to enhance the red color and add a subtle tang.
• 1 ounce (2 tablespoons) Red Food Coloring: This is what gives Red Velvet Cake its signature vibrant red hue. Use gel food coloring for a more intense color and less liquid, which can affect the cake’s texture. Liquid food coloring can also be used, but you might need to use a bit more to achieve the desired color. You can adjust the amount of food coloring to your preference, or even use natural alternatives like beet juice or pomegranate juice, though these may alter the flavor and color slightly and might not result in the classic bright red.

For the Cream Cheese Frosting:

• 8 ounces (2 sticks) Unsalted Butter, softened: Butter is the foundation of our frosting, providing richness and flavor. Make sure it is softened to room temperature for smooth and creamy frosting. If it’s too cold, it will be difficult to cream; if it’s too melted, the frosting might be too soft.
• 8 ounces Cream Cheese, softened: Cream cheese is the star of the frosting, giving it that signature tangy flavor and creamy texture. Full-fat cream cheese is recommended for the best flavor and consistency. Like butter, ensure it is softened to room temperature.
• 8 cups Powdered Sugar, sifted: Powdered sugar provides sweetness and structure to the frosting. Sifting it is crucial to remove any lumps and ensure a smooth, lump-free frosting. You may need slightly more or less powdered sugar depending on the humidity and desired frosting consistency.
• 2 teaspoons Vanilla Extract: Just like in the cake, vanilla extract enhances the flavor of the frosting, complementing the tangy cream cheese and sweet powdered sugar.

Instructions

Now that we have all our ingredients ready, let’s move on to the exciting part: baking this stunning Red Velvet Cake with Cream Cheese Frosting! Follow these step-by-step instructions carefully to ensure cake perfection.

Making the Red Velvet Cake:

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. You can also use baking spray with flour for easier pan preparation. Alternatively, line the bottoms of the pans with parchment paper rounds for guaranteed cake release. Having the pans prepared before you start mixing the batter is essential so you can immediately pour the batter into the pans once it’s ready.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Whisking helps to aerate the dry ingredients and ensure they are evenly combined, preventing pockets of baking soda or powder in the cake. Set this bowl aside.
3. Combine Wet Ingredients: In a separate bowl, whisk together the buttermilk, oil, eggs, vanilla extract, vinegar, and red food coloring. Whisk until the ingredients are well combined and the food coloring is evenly distributed, creating that vibrant red hue.
4. Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer or by hand with a spatula until just combined. Be careful not to overmix the batter at this stage. Overmixing can develop the gluten in the flour, resulting in a tougher cake. Mix until the dry ingredients are just incorporated into the wet ingredients. The batter will be relatively thin, which is normal for Red Velvet Cake.
5. Divide Batter and Bake: Divide the batter evenly among the prepared cake pans. Using a kitchen scale can help ensure even layers. Bake for 25-30 minutes, or until a toothpick inserted into the center of a cake layer comes out clean. The baking time may vary slightly depending on your oven. Start checking for doneness around 25 minutes and bake longer if needed.
6. Cool Cakes: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Cooling in the pans allows the cakes to set slightly and makes them easier to handle. Make sure the cakes are completely cool before frosting. Frosting warm cakes will cause the frosting to melt and slide off.

Making the Cream Cheese Frosting:

1. Cream Butter and Cream Cheese: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and cream cheese together until smooth and creamy. Beat on medium speed for 2-3 minutes until light and fluffy. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
2. Add Powdered Sugar Gradually: Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until incorporated after each addition. Start on low speed to prevent a cloud of powdered sugar from puffing out of the bowl. Once most of the powdered sugar is incorporated, you can increase the speed to medium.
3. Add Vanilla Extract and Beat: Add the vanilla extract and beat on medium-high speed until the frosting is light, fluffy, and smooth, about 2-3 minutes. Continue to beat until the frosting is the desired consistency. If the frosting is too thick, you can add a tablespoon of milk or cream to thin it out. If it’s too thin, add a little more powdered sugar.
4. Frost the Cake: Once the cake layers are completely cool, place one layer on a serving plate or cake stand. Frost the top of the first layer with a generous amount of cream cheese frosting. Place the second layer on top and frost it. Finally, place the third layer on top and frost the entire cake, swirling the frosting decoratively or creating a smooth finish.

Nutrition Facts

Understanding the nutritional content of your Red Velvet Cake can help you make informed choices about serving sizes and frequency of enjoying this delicious treat. Please note that these are estimations and can vary based on specific ingredient brands and portion sizes.

• Servings: This recipe typically yields 12-16 servings, depending on how generously you slice the cake. For nutritional estimation purposes, we will consider 14 servings.
• Calories per Serving (Estimated): Approximately 450-550 calories per serving.

Important Notes:

• These are estimated values and can vary.
• Red Velvet Cake and Cream Cheese Frosting are high in calories, sugar, and fat due to the ingredients like sugar, oil, butter, and cream cheese.
• This cake is best enjoyed as an occasional treat.
• To reduce calories, you could consider making adjustments like using less frosting, reducing sugar in the cake (though this may affect texture), or using lower-fat cream cheese (which might slightly alter the frosting’s texture and flavor).

Preparation Time

From gathering your ingredients to having a beautifully frosted Red Velvet Cake ready to serve, here’s a breakdown of the estimated time involved:

• Prep Time: Approximately 30-40 minutes. This includes measuring ingredients, preparing pans, and mixing the cake batter and frosting.
• Bake Time: 25-30 minutes. This is the time the cake spends baking in the oven.
• Cooling Time: At least 1-2 hours. The cake needs to cool completely before frosting to prevent the frosting from melting.
• Frosting Time: 20-30 minutes. Making the frosting and frosting the cake.
• Total Time (Estimated): Approximately 2 hours 15 minutes to 3 hours. This includes active preparation, baking, and cooling time. Factor in additional time for chilling the frosted cake if desired before serving.

How to Serve

Red Velvet Cake with Cream Cheese Frosting is a showstopper on its own, but here are some delightful ways to serve and enhance the experience:

• Classic Slice:
  • Simply slice the cake into wedges and serve on dessert plates. This is the most straightforward and always appreciated method.
• With Fresh Berries:
  • Garnish each slice with fresh raspberries, strawberries, or blueberries. The tartness of the berries complements the richness of the cake and frosting beautifully, adding a touch of freshness and visual appeal.
• Dusting of Cocoa Powder:
  • Lightly dust the top of each slice with unsweetened cocoa powder or powdered sugar for an elegant finish. This adds a subtle visual contrast and a hint of extra flavor.
• Chocolate Shavings:
  • Sprinkle dark or white chocolate shavings over the frosting for added texture and a touch of chocolate intensity.
• Candied Pecans or Walnuts:
  • For a nutty crunch, sprinkle chopped candied pecans or walnuts around the base of the cake or on top of each slice. The sweetness and crunch of the nuts provide a lovely contrast to the soft cake and creamy frosting.
• Coffee or Tea Pairing:
  • Serve alongside a cup of freshly brewed coffee, espresso, or a pot of hot tea. The warm beverages complement the richness of the cake and frosting.
• Dessert Bar Addition:
  • Include Red Velvet Cake as part of a dessert bar spread, offering a variety of cakes, cookies, and other treats for guests to choose from.
• Celebration Cake:
  • Decorate the cake further with candles and sprinkles for birthday parties or special celebrations.
• Layered Dessert Cups or Parfaits:
  • For a more individual serving, crumble leftover cake and layer it with cream cheese frosting and fresh berries in dessert cups or parfait glasses.
• Make it Festive:
  • For holidays, use festive sprinkles or decorations. For example, red and green sprinkles for Christmas, or heart-shaped sprinkles for Valentine’s Day.

Additional Tips for Baking Success

Baking a Red Velvet Cake is rewarding, and with these helpful tips, you can ensure your cake turns out perfect every time:

1. Room Temperature Ingredients are Key: Ensure your butter, cream cheese, and eggs are at room temperature before starting. Room temperature ingredients emulsify more easily, creating a smoother batter and frosting, which translates to a better texture in your final cake. Softened butter and cream cheese will cream together beautifully, resulting in a light and fluffy frosting.
2. Don’t Overmix the Batter: Overmixing the cake batter develops the gluten in the flour, leading to a tough and dense cake. Mix the wet and dry ingredients until just combined. A few streaks of flour are okay at this stage; they will disappear as you continue mixing.
3. Measure Flour Accurately: Incorrectly measured flour is a common baking mistake that can lead to dry cakes. Use the spoon and level method: spoon flour into your measuring cup until it is overflowing, then level off the excess with a straight edge (like the back of a knife). Avoid scooping directly from the bag, as this packs the flour and results in using too much.
4. Cool Cakes Completely Before Frosting: Patience is crucial! Make absolutely sure your cake layers are completely cool before you start frosting. Frosting a warm cake will cause the frosting to melt and slide off, resulting in a messy and less visually appealing cake. Cooling completely also helps to firm up the cake layers, making them easier to handle.
5. Taste and Adjust Frosting Sweetness: Cream cheese frosting can be quite sweet due to the powdered sugar. Taste the frosting as you are making it and adjust the amount of powdered sugar to your preference. If you prefer a less sweet frosting, start with a little less powdered sugar and add more to taste until you reach your desired level of sweetness. You can also balance the sweetness by adding a pinch of salt or a squeeze of lemon juice.

FAQ Section

Let’s address some common questions you might have about making Red Velvet Cake with Cream Cheese Frosting:

Q1: Can I make Red Velvet Cake without food coloring?

A: While food coloring is what gives Red Velvet Cake its classic vibrant red hue, you can try alternatives. Beet juice or pomegranate juice can impart a reddish tint, but the color will be less intense and may alter the flavor slightly. You can also omit the food coloring entirely; the cake will still taste delicious and will have a more brownish-red color from the cocoa. It will technically still be “velvet cake,” just not “red velvet.”

Q2: Can I use Dutch-processed cocoa powder instead of unsweetened cocoa powder?

A: It’s best to use unsweetened cocoa powder as specified in the recipe. Dutch-processed cocoa powder has a different pH level and may react differently with the baking soda and baking powder, potentially affecting the cake’s rise and texture. Unsweetened cocoa powder also contributes to the slightly tangy flavor characteristic of Red Velvet Cake.

Q3: Can I make the cake layers ahead of time?

A: Absolutely! Cake layers can be baked a day or two in advance. Once completely cooled, wrap each layer tightly in plastic wrap and store them at room temperature or in the refrigerator. Room temperature storage is fine for a day or two, while refrigerating extends their freshness a bit longer. Bring them back to room temperature before frosting for the best texture.

Q4: How should I store leftover Red Velvet Cake?

A: Due to the cream cheese frosting, Red Velvet Cake should be stored in the refrigerator in an airtight container. This will keep the frosting from spoiling and maintain the cake’s moistness. It will stay fresh in the refrigerator for 3-4 days. Let the cake sit at room temperature for about 30 minutes before serving to allow the frosting to soften slightly.

Q5: Can I freeze Red Velvet Cake?

A: Yes, Red Velvet Cake freezes well. You can freeze the unfrosted cake layers or the frosted cake. For unfrosted layers, wrap them tightly in plastic wrap and then in foil. For a frosted cake, freeze it uncovered on a baking sheet until the frosting is firm, then wrap it tightly in plastic wrap and foil. Thaw the cake in the refrigerator overnight before serving. Frosted cake might lose a bit of its frosting’s smoothness after thawing, but the taste will remain delicious.

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