Irresistible Red Velvet Cake with Cream Cheese Frosting
Delight in the rich flavors and velvety texture of our Red Velvet Cake with Cream Cheese Frosting. This classic cake, with its vibrant red hue and smooth cream cheese frosting, is perfect for any celebration. Indulge in a slice of this moist, flavorful cake that’s sure to impress family and friends.
Our Red Velvet Cake with Cream Cheese Frosting has become a favorite in our home, especially during holidays and birthdays. My husband and kids eagerly await the moment when I pull this vibrant cake out of the oven. I still remember the first time I made it for our anniversary – the deep red color and creamy frosting won everyone over instantly. Now, it’s a go-to recipe for any special occasion, bringing smiles and sweet memories to our family gatherings.
Why This Red Velvet Cake?
Unique Characteristics and Flavor
Our Red Velvet Cake is distinguished by its moist texture, rich flavor, and the perfect balance of sweetness and tanginess from the cream cheese frosting.
- Velvety Texture: Achieved by using buttermilk and cocoa powder.
- Vibrant Color: The red food coloring gives the cake its iconic look.
- Cream Cheese Frosting: Adds a creamy, tangy finish that complements the cake perfectly.
- Simple Ingredients: Made with pantry staples, this cake is both easy to prepare and delicious.
Ingredients:
For the Red Velvet Cake:
- 354 g (2 1/2 cups) all-purpose flour
- 19 g (3 Tbsp) unsweetened cocoa powder
- 1 tsp baking soda
- 3/4 tsp salt
- 400 g (2 cups) granulated sugar
- 170 g (3/4 cup) unsalted butter, softened
- 80 ml (1/3 cup) vegetable or canola oil
- 3 large eggs
- 2 large egg yolks
- 1 oz liquid red food coloring
- 315 ml (1 1/3 cups) buttermilk
- 1 Tbsp vanilla extract
- 1 1/2 tsp vinegar
For the Cream Cheese Frosting:
- 16 oz cream cheese, nearly at room temperature
- 226 g (1 cup) unsalted butter, nearly at room temperature
- 1 1/2 tsp vanilla extract
- 720 g (6 cups) powdered sugar
Directions:
For the Red Velvet Cake:
- Preheat the oven to 350°F (175°C). Butter three 9-inch round cake pans, line the bottoms with parchment paper, then butter the parchment paper. Set aside.
- In a large mixing bowl, combine the flour, baking soda, and salt. Sift in the cocoa powder, then whisk the mixture for 20 seconds. Set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the sugar and butter on high speed until pale and fluffy. Mix in the vegetable oil and scrape down the bowl.
- Blend in the eggs one at a time, mixing just until combined after each addition. Add the egg yolks and red food coloring, and mix until combined. Scrape down the bowl.
- In a liquid measuring cup, combine the buttermilk, vanilla extract, and vinegar.
- Add the flour mixture to the butter mixture in three parts, alternating with the buttermilk mixture, beginning and ending with the flour mixture. Mix just until combined after each addition. Scrape down the sides and bottom of the bowl and gently fold the batter to ensure it is evenly incorporated.
- Divide the batter evenly among the three prepared baking pans, spreading it into an even layer. Bake in the preheated oven for 26-30 minutes, until a toothpick inserted into the center of the cakes comes out clean.
- Cool the cakes in the pans for 10 minutes, then run a knife around the edges to loosen them and invert onto wire racks to cool completely. Once cool, frost with the cream cheese frosting. Store the cake in an airtight container in the refrigerator.
For the Cream Cheese Frosting:
- In a large mixing bowl, use an electric hand mixer or stand mixer to beat the cream cheese and butter until smooth and fluffy.
- Add the vanilla extract and powdered sugar, and whip until light and fluffy. Spread over the cooled cake.
Notes:
- Substitutions: You can use natural food coloring for a more organic option, though the color may be less vibrant.
- Baking Tips: Ensure all ingredients are at room temperature for the best mixing and consistency.
- Storage: Store in an airtight container in the refrigerator for up to a week. For best flavor, let the cake come to room temperature before serving.
