Print

Red Velvet Cake with Cream Cheese Frosting Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 7 reviews

This classic Red Velvet Cake with Cream Cheese Frosting is a moist, tender, and vibrantly colored cake with a subtle cocoa flavor. The luscious cream cheese frosting is velvety, rich, and perfectly balanced with a hint of vanilla. The recipe uses a unique frosting method to achieve a thick, stable, and smooth consistency, ideal for layering and decorating. Perfect for celebrations or an elegant dessert.

Ingredients

For the Cake

  • 2 1/2 cups (300g) all-purpose flour (fluffed, spooned & leveled)
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 large eggs (at room temperature)
  • 2 1/2 teaspoons vanilla extract
  • 1 teaspoon white vinegar
  • 2 tablespoons red food coloring
  • 1 cup buttermilk (at room temperature)

For the Cream Cheese Frosting

  • 12 tablespoons unsalted butter, softened to room temperature
  • 5 1/2 cups powdered sugar
  • 16 ounces full-fat brick cream cheese, softened to room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper or silicone baking mats and grease with nonstick cooking spray with flour or grease and flour the pans to ensure easy cake removal.
  2. Sift Dry Ingredients: In a mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt to remove lumps and combine evenly. Set aside.
  3. Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed until the mixture becomes pale and fluffy, approximately 3 to 4 minutes.
  4. Add Oil, Eggs, and Flavorings: Beat in the vegetable oil until fully incorporated. Then, add eggs one at a time, mixing just until combined after each addition. On low speed, beat in the white vinegar, vanilla extract, and red food coloring until evenly blended.
  5. Combine Dry and Wet Ingredients: Add the sifted flour mixture to the wet ingredients in three additions, alternating with the buttermilk, starting and ending with the flour mixture. Scrape down the bowl as needed. Increase speed to medium and beat just until incorporated, about 30 seconds. Avoid overmixing. Finish mixing with a hand stir for uniform consistency.
  6. Divide and Bake: Evenly divide the batter between the prepared pans, using a food scale for accuracy if desired. Gently tap the pans on the counter a few times to release air bubbles. Bake in the preheated oven for 18 to 25 minutes or until a toothpick inserted into the center comes out clean. Do not overbake.
  7. Cool Cakes: Allow the cakes to cool in the pans on a wire rack for 10 minutes. Then invert onto a wire rack and let cool completely, about 2 hours, before frosting.
  8. Prepare Cream Cheese Frosting: In a stand mixer fitted with a paddle attachment, beat the softened butter and powdered sugar on low speed for 1 minute, then increase speed to medium-high and beat for 2 minutes until grainy. Add the softened cream cheese one piece at a time, beating briefly after each addition until smooth. Beat in vanilla extract and salt. If the frosting is too runny, incorporate additional powdered sugar as needed for desired thickness.
  9. Level Cake Layers: Using a serrated knife, trim the tops of each cake layer to create flat surfaces. Gather the trimmed crumbs and set aside for decoration.
  10. Assemble the Cake: Place one cake layer on a serving plate and spread 1 1/2 cups of frosting evenly over the top. Place the second cake layer on top.
  11. Apply Crumb Coat: Reserve about 1/2 cup of frosting and use it to create a thin crumb coat over the top and sides of the cake to seal in crumbs. Refrigerate the cake for 30 minutes to set the crumb coat and firm up the layers.
  12. Final Frosting and Decoration: Remove the cake from the refrigerator and apply the remaining frosting smoothly on the top and sides. Optionally, pipe a border along the edges and garnish with cake crumbs reserved earlier. Serve best at room temperature.

Notes

  • Make sure to sift the dry ingredients to eliminate lumps and aerate the flour mixture.
  • Use room temperature ingredients (eggs, buttermilk, cream cheese, and butter) to ensure proper mixing and smooth batter and frosting textures.
  • Do not overmix the batter; overmixing can result in a dense cake.
  • Test the cakes early with a toothpick to avoid overbaking for maximum moisture.
  • The unique frosting method makes the frosting thicker and more stable initially but will become perfectly smooth when cream cheese is added.
  • Chilling the crumb coat layer is essential for a clean and professional-looking finish.
  • The cake crumbs used as garnish add a beautiful rustic touch and texture contrast.

Find it online: https://bitezly.com/red-velvet-cake-with-cream-cheese-frosting-recipe-2/