Red Velvet Cake
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Red Velvet Cake
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Tender, moist cake is layered with rich cream cheese frosting in this irresistible Red Velvet Cake recipe. Full of that classic chocolatey, tangy red velvet flavor, this cake is perfect for Valentine's Day, Christmas, and beyond.
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Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 Tablespoons cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk at room temperature
- ½ cup whole milk at room temperature
- 1 Tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 ¾ cups granulated sugar
- ¾ cup vegetable oil
- 2 large eggs at room temperature
- 2 teaspoons red gel food coloring
For the Cream Cheese Frosting:
- 16 ounces cream cheese softened
- 1 cup unsalted butter softened
- 7 cups powdered sugar sifted
- 2 teaspoons vanilla extract
- 3 Tablespoons heavy cream adjust for consistency
- pinch of salt
Instructions
Prepare the Batter
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the paper. Lightly dust with flour and tap out the excess.
- Sift the flour, cocoa powder, baking soda, and salt into a medium bowl. Set aside.
- In a large measuring cup, mix the buttermilk, whole milk, vinegar, and vanilla extract. Set aside for 5 minutes to let it curdle slightly.
- In a large mixing bowl, beat the sugar and vegetable oil on medium speed until well combined. Add the eggs one at a time, mixing well after each addition.
- Reduce the mixer speed to low and gradually add the dry ingredients in three additions, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix just until combined; do not overmix.
- Add the red gel food coloring and gently fold it in until the batter is evenly colored.
Baking
- Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto cooling racks to cool completely.
- While the cakes cool, prepare the frosting. Beat the cream cheese and butter on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated. Scrape down the sides as needed.
- Add the vanilla extract, heavy cream, and a pinch of salt. Beat on medium-high speed for 2-3 minutes until fluffy. Adjust the consistency with more cream or powdered sugar if needed.
- Once the cakes are completely cool, level off the domed tops using a serrated knife or cake leveler. Keep the trimmed pieces of cake and crumble them into fine crumbs. Set these crumbs aside to use as decoration later.
Frosting the Cake
- Place one cake layer on a serving plate or cake stand. Spread a thick layer of cream cheese frosting over the top, spreading evenly to the edges.
- Place the second layer on top. Spread a thin crumb coat over the entire cake and chill for 15 minutes to set.
- Frost the top and sides with a thicker layer of cream cheese frosting and use the reserved cake crumbs to decorate.
- Use the Wilton M1 tip and piping bag to add decorative swirls around the edges.
Nutrition Information
Show Details
Serving
16
Calories
327kcal
(16%)
Carbohydrates
40g
(13%)
Protein
5g
(10%)
Fat
17g
(26%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
6g
Monounsaturated Fat
4g
Trans Fat
0.1g
Cholesterol
39mg
(13%)
Sodium
263mg
(11%)
Potassium
124mg
(4%)
Fiber
1g
(4%)
Sugar
24g
(48%)
Vitamin A
231IU
(5%)
Vitamin C
0.1mg
(0%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16slices
Amount Per Serving
Calories 327 kcal
% Daily Value*
| Serving | 16 | |
| Calories | 327kcal | 16% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 17g | 26% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 39mg | 13% |
| Sodium | 263mg | 11% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 24g | 48% |
| Vitamin A | 231IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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