Amazing Homemade Red Velvet Cake with Cream Cheese Frosting
Amazing Homemade Red Velvet Cake with Cream Cheese Frosting
Introduction
Welcome to your new favorite dessert! Our Amazing Homemade Red Velvet Cake with Cream Cheese Frosting is a true classic that never fails to impress. This recipe promises a perfectly moist, tender crumb with that signature subtle cocoa flavor, enhanced by a beautiful deep red hue. Crowned with a dreamy, tangy cream cheese frosting that’s simply divine, this cake is perfect for celebrations, holidays, or just because you deserve a slice of pure joy. Let's bake something incredible!
Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- 2 tablespoons red food coloring (gel food coloring for best results)
- 1 teaspoon distilled white vinegar
- 16 ounces (2 blocks) full-fat cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 6-8 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened butter until light and fluffy. Gradually add the granulated sugar and beat until the mixture is pale and creamy, about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.
- Combine Wet Ingredients: In a separate small bowl, whisk together the buttermilk, red food coloring, and white vinegar.
- Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined. Do not overmix.
- Bake Cakes: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool Cakes: Let the cakes cool in the pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure cakes are completely cool before frosting.
- Prepare Frosting: While the cakes cool, make the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and softened butter together until smooth and creamy, about 2-3 minutes.
- Add Powdered Sugar and Vanilla: Gradually add the sifted powdered sugar, 1 cup at a time, beating on low speed until incorporated, then increasing to medium-high until smooth. Stir in the vanilla extract and a pinch of salt. Beat until the frosting is light and fluffy. If the frosting is too thick, add a tablespoon of milk or cream. If too thin, add more powdered sugar.
- Assemble Cake: Once the cakes are completely cool, place one cake layer on a serving plate. Spread a generous layer of cream cheese frosting evenly over the top. Carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining frosting.
- Serve and Enjoy: Chill for at least 30 minutes before slicing for easier serving. Store any leftover cake in an airtight container in the refrigerator.
Pro Tips & Notes
- Room Temperature Ingredients: Ensure your butter, eggs, buttermilk, and cream cheese are at room temperature. This helps them emulsify better, creating a smoother batter and frosting.
- Gel Food Coloring: For the most vibrant red color, opt for gel food coloring over liquid. A good quality gel will give you a deeper hue without adding too much liquid to the batter.
- Don't Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough, dense cake. Mix until just combined.
- Cool Completely: Frosting a warm cake is a recipe for disaster! Ensure your cake layers are absolutely cold before applying the frosting, or it will melt and slide right off.
- Sift Powdered Sugar: Sifting your powdered sugar for the frosting prevents lumps and ensures a silky-smooth consistency.
- Storage: Red velvet cake with cream cheese frosting should be stored in an airtight container in the refrigerator for up to 3-4 days. Allow it to come to room temperature for about 30 minutes before serving for the best flavor and texture.
Nutrition Facts (per serving)
- Calories: 550 kcal
- Protein: 5g
- Fat: 32g
- Saturated Fat: 20g
- Cholesterol: 100mg
- Sodium: 300mg
- Carbohydrates: 65g
- Fiber: 1g
- Sugar: 50g
Frequently Asked Questions
- Q: What makes red velvet cake red? A: Traditionally, red velvet cake's color came from a reaction between the natural anthocyanin in cocoa powder, buttermilk, and vinegar. Modern recipes often rely on red food coloring to achieve the vibrant, unmistakable hue.
- Q: Can I make this cake ahead of time? A: Yes! You can bake the cake layers up to 2 days in advance, wrap them tightly in plastic wrap, and store at room temperature or freeze for longer storage. The frosting can also be made a day in advance and stored in the refrigerator, then re-whipped before frosting.
- Q: Why is buttermilk used in red velvet cake? A: Buttermilk is crucial for red velvet cake. Its acidity reacts with the baking soda, creating lift and a tender crumb. It also contributes to the cake's characteristic tangy flavor and moistness.
- Q: Can I use less red food coloring? A: Absolutely! The amount of red food coloring is a matter of personal preference. You can reduce it for a more subtle pinkish-red, or even omit it if you prefer a chocolate cake with a slight reddish tint from the cocoa.