Original Red Velvet Cake with Bailey's Cream Cheese Frosting
User Reviews
5
Original Red Velvet Cake with Bailey's Cream Cheese Frosting
Description
This classic red velvet cake recipe comprises a batter made by creaming butter and sugar, gradually mixing in oil, eggs, vanilla, vinegar, and optionally red food coloring. The flour is mixed with cocoa powder and baking soda and alternated with buttermilk to create a smooth, tender cake batter. Chocolate chips can be folded in for texture and bursts of chocolate. The cake is baked in a well-greased bundt pan prepared with cocoa or flour to prevent sticking.
The cake has a tender crumb with a mild cocoa flavor and the characteristic red hue, which can be achieved with natural or artificial food coloring. Its moist texture is complemented by the Bailey's Cream Cheese Frosting that blends cream cheese, butter, powdered sugar, vanilla, and Bailey's Irish Cream for a smooth, lightly boozy icing. The frosting balances the cake's slight tang and chocolate, providing a creamy finish.
Suitable for celebrations or gatherings, this cake pairs well with coffee or dessert wines. Proper greasing and dusting of the pan ensure the smooth release of the bundt cake. Cooling the cake before frosting keeps the frosting texture consistent. Adjustments for high altitude baking are noted, including flour amounts and oven temperature.
The recipe offers tips on using various cocoa powders, food coloring options, and alternative frosting preparations. The bundt pan finish requires particular care during preparation to achieve a clean shape upon removal.
Ingredients
- 2 1/2 cups all-purpose flour I use organic, unbleached (High Alt. Increase to 2 ¾ cups
- 3 tablespoons cocoa powder preferably non-Dutched, but Dutch process will still work
- 1 teaspoon baking soda (High Alt. Reduce to ¾ teaspoon)
- 2 cups granulated sugar I use organic cane sugar (High alt. reduce 1 ⅔ cups)
- 1/2 cup butter room temperature, I used salted, if using unsalted, add ⅛ teaspoon salt
- 2/3 cup vegetable oil I use Avocado or Grapeseed oil
- 3 large egg room temperature
- 2 large egg room temperature, yolk
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons white vinegar reduce to ½ teaspoon is using Dutch Process cocoa powder
- 1 1/3 cups buttermilk I used whole, 2% may be used or make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup milk, stir and let sit 5-7 minutes.
- 1-1 1/2 cups chocolate chips regular or mini, these are optional, semi-sweet
Optional
- 1 package red food coloring I used SuperNatural Food Dye Powder, mixed according to package directions, this is optional - it's a lovely cake without much red without it, plant-based
Bailey's Cream Cheese Frosting
- 1/2 cup butter room temperature, salted or unsalted
- 8 ounces cream cheese I used full fat, but Neufchatel may be used too
- 2 tablespoons Bailey's Irish Cream Liqueur or substitute with heavy cream, ½ & ½ or miolk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch kosher salt only if using unsalted butter
Instructions
- Preheat oven to 350 degrees F (375 degrees F for high altitude). Grease 10-12 cup bundt pan well and then dust with cocoa powder or lightly with flour, discarding any leftover. Or use my favorite bundt pan baking spray, La Tourangelle Baking Spray.
- Stir together the flour, cocoa powder, baking soda, and salt in a medium bowl until combined. Reserve 1 tablespoon of flour mixture and toss with chocolate chips if using.
- In the bowl of a stand mixer cream butter and sugar until light and fluffy, scraping sides occasionally, about 4-5 minutes.
- Slowly drizzle the oil into the butter/sugar mixture. Then add eggs, one at a time, mixing 30 seconds after each addition. Add vanilla extract, vinegar and red food coloring* if using. *if not premixed, mix food color according to package directions.
- With mixer on low/stir, alternate the flour mixture and buttermilk with about ⅓ each addition. Mix until just combined, do not overmix.
- Carefully stir in chocolate chips if using, if you forgot to reserve some flour, add a couple of teaspoons of cocoa powder to the chocolate chips, tossing to coat. This will help your chocolate chips from sinking in the cake.
- Pour batter into prepared 10-cup bundt pan (larger is fine, just don’t go smaller) and smooth. Gently tap the bundt pan with cake batter on a cutting board or oven mitt a couple of times, to settle the batter.
- Bake on middle rack of preheated oven (350F regular and 375F for high altitude). For regular pans bake 40-55 minutes or until toothpick (I like to use a skewer) comes out clean or with a few crumbs. For non-stick or dark pans, bake at 25 degrees lower and check for doneness at 40 minutes.
- Remove from oven and cool in bundt pan for 10 minutes on cooling rack. Then invert onto cooling rack and cool completely before frosting. TIP: Leave hot bundt pan over inverted cake while cooling to help retain moisture.
Bailey's Cream Cheese Frosting
- In the bowl of a stand mixer, beat butter and cream cheese until light and smooth. Add vanilla, then slowly add powdered sugar, alternating with Bailey’s Irish Cream (or regular cream) until desired consistency, you want it light and fluffy, but not super soft or super stiff, add salt if using unsalted butter.
- Add frosting to the pastry bag (I used a large round/plain tip, but you can just snip the ends off a pastry bag or gallon size baggie, about an inch). And pipe generous amounts of frosting back and forth from the inside out and down the sides.
- Store the cake in an airtight container on the counter for 1-2 days, then transfer to the fridge up to 7 days. May be frozen up to 3 months (frosted or unfrosted), thaw and enjoy.
Notes
- Use unbleached flour and adjust quantities for high altitude baking as needed.
- Non-Dutched cocoa powder is preferred for the traditional flavor; Dutch-process is acceptable with vinegar adjustments.
- Increase oven temperature slightly for high altitude or use a dark pan but maintain temperature if dark.
- Grease and dust bundt pan thoroughly with cocoa powder or flour to prevent sticking; allow cake to cool 10 minutes before removing.
- Red food coloring is optional; natural alternatives like beetroot powder can be used.
- Frosting uses Bailey's Irish Cream for flavor; substitute with cream or milk if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 622 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 622kcal | 31% |
| Carbohydrates | 74g | 25% |
| Protein | 6g | 12% |
| Fat | 34g | 52% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 243mg | 10% |
| Potassium | 198mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 55g | 110% |
| Vitamin A | 668IU | 13% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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