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Red Velvet Cake with Cream Cheese Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 133 reviews
  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This classic Red Velvet Cake with Cream Cheese Frosting is a rich, moist cake layered with a smooth, tangy cream cheese frosting. Perfect for celebrations or anytime you crave a deliciously indulgent dessert, this recipe combines the subtle cocoa flavor and vibrant red color traditional to red velvet cakes with a luscious, velvety frosting.

Ingredients

Scale

For the Red Velvet Cakes

  • 2 ¼ cups (338 g) plain / all-purpose flour
  • ¼ cup (35 g) corn starch / cornflour
  • 2 tbsp (16 g) unsweetened cocoa powder
  • 1 tsp (5 g) baking soda / bicarbonate of soda
  • ½ tsp (3 g) salt
  • 1 cup (250 mL) canola oil (or any other flavourless vegetable or cooking oil)
  • 125 g (½ cup) unsalted butter, melted and cooled slightly
  • 1 ½ cups (360 g) caster / superfine sugar
  • 2 large eggs
  • 1 tsp (5 mL) white vinegar
  • 1 cup (250 mL) buttermilk
  • 2 tsp (10 g) vanilla extract
  • 2 tbsp (40 mL) red liquid food colouring OR 1 tbsp (10 g) high-quality gel food colouring

For the Cream Cheese Frosting

  • 125 g (½ cup) unsalted butter, at room temperature
  • 250 g (8.8 oz / 1 cup) block of cream cheese, at room temperature
  • 4 cups (560 g) icing / powdered sugar
  • 2 tbsp (40 mL) lemon juice
  • 1 tsp (5 g) vanilla extract

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 160°C/320°F (fan-forced/convection) or 180°C/355°F (standard). Grease and line TWO 20 cm (8 inch) cake pans with baking paper to ensure they don’t stick.
  2. Mix Dry Ingredients: In a large mixing bowl, sift together the flour, corn starch, cocoa powder, baking soda, and salt. Whisk these dry ingredients until they are well combined to ensure an even distribution of flavors.
  3. Mix Wet Ingredients: In a separate large bowl, whisk together the canola oil and melted, cooled butter until thoroughly combined. Then add the caster sugar, eggs, white vinegar, buttermilk, vanilla extract, and red food coloring. Whisk everything together until the mixture is smooth and well incorporated.
  4. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and whisk gently until combined. It’s okay to have a few lumps; avoid overmixing to keep the cake tender.
  5. Divide and Bake: Evenly distribute the batter between the two prepared pans. Bake the cakes for 35-40 minutes until they are lightly browned around the edges and a skewer inserted into the center comes out clean.
  6. Cool the Cakes: Allow the cakes to cool in their tins for 10 minutes. Then carefully transfer them to a wire rack to cool completely before frosting.
  7. Prepare the Cream Cheese Frosting: Using an electric mixer, beat the butter and cream cheese in a large bowl until thick, pale, and creamy, about 3-4 minutes. Add the icing sugar, lemon juice, and vanilla extract, then beat for an additional 5 minutes until the frosting is very pale and thick. Adjust consistency with more icing sugar or lemon juice if needed.
  8. Level Cakes and Frost: If the cakes have domed tops, level them with a serrated knife. Place one cake layer on a serving plate, spread one quarter of the frosting evenly over it. Flip the second cake upside down onto the first, then spread half of the remaining frosting from the center outwards.
  9. Finish Frosting and Decorate: Use the remaining frosting to cover the sides of the cake. Smooth the top and sides with a flat knife. Crumble any leftover cake offcuts and press them onto the sides and top if desired for decoration.
  10. Chill and Serve: Refrigerate the frosted cake for 1-2 hours or until the frosting firms up. Keep refrigerated until ready to serve for best texture and taste.

Notes

  • Storage: Keep the frosted cake covered in the refrigerator for up to 4 days to maintain freshness.
  • Freezing: To freeze unfrosted cakes, wrap each cake layer tightly in cling film and place in a freezer-safe bag. Freeze for up to 6 months. Defrost at room temperature for 6 hours or overnight before frosting.
  • Baking Soda vs. Baking Powder: Baking soda is stronger and adds a tangy flavor essential to red velvet cake. If necessary, substitute 1 tsp baking soda with 3 tsp baking powder.
  • Oil Substitution: Use any flavorless vegetable oil like canola or sunflower. Avoid strong-flavored oils such as coconut, olive, or avocado oil.
  • Buttermilk: Do not substitute for milk and vinegar. Authentic buttermilk is essential for taste and texture.
  • Vinegar Substitution: Use apple cider, brown, or malt vinegar if white vinegar is unavailable. Avoid balsamic vinegar.
  • Baking Tips: If your oven fits two pans on one rack, bake both at once and rotate after 25 minutes for even baking. Alternatively, bake one at a time for perfect results.

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 420
  • Sugar: 38g
  • Sodium: 320mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg

Find it online: https://emilyquickdinners.com/red-velvet-cake-with-cream-cheese-frosting-recipe/