Amazing Homemade Red Velvet Cake with Tangy Cream Cheese Frosting
Amazing Homemade Red Velvet Cake with Tangy Cream Cheese Frosting
Introduction
This classic Red Velvet Cake is a true showstopper, perfect for celebrations or simply making an ordinary day feel special. Our recipe delivers a perfectly moist, velvety crumb and a rich, subtle cocoa flavor, beautifully complemented by the iconic tangy cream cheese frosting. It’s a truly divine dessert that will impress everyone and become a treasured addition to your baking repertoire!
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon unsweetened natural cocoa powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- 2 tablespoons liquid red food coloring (or 1-2 teaspoons gel food coloring for a more intense color)
- 1 teaspoon white vinegar
- 16 ounces (2 blocks) full-fat cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 4-5 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk or cream (if needed for consistency)
- Pinch of salt
Instructions
- Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. For easier removal, you may also line the bottoms with parchment paper.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.
- Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.
- Prepare Buttermilk Mixture: In a separate small bowl, combine the buttermilk and red food coloring, stirring well to ensure the color is evenly distributed.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the colored buttermilk mixture. Begin and end with the dry ingredients. Mix on low speed until just combined; be careful not to overmix.
- Add Vinegar: In a very small bowl, combine the white vinegar and gently stir it into the cake batter until just incorporated. The vinegar reacts with the baking soda to create a tender crumb.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of a cake comes out clean.
- Cool the Cakes: Let the cakes cool in their pans for 10-15 minutes before inverting them onto a wire rack to cool completely. Ensure they are fully cooled before attempting to frost them.
- Make the Frosting: In a large bowl, using an electric mixer, beat the softened cream cheese and butter together until smooth and creamy, with no lumps (about 2-3 minutes).
- Add Powdered Sugar: Gradually add the sifted powdered sugar, one cup at a time, beating on low speed until combined, then increasing to medium-high until fluffy.
- Finish Frosting: Beat in the vanilla extract and a pinch of salt. If the frosting is too thick, add milk or cream one tablespoon at a time until you reach your desired spreading consistency. Be careful not to add too much liquid.
- Assemble the Cake: Once the cake layers are completely cool, place one layer on your serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top.
- Stack and Frost: Carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining cream cheese frosting, smoothing it out with an offset spatula.
- Chill and Serve: For cleaner slices and a firmer frosting, chill the cake for at least 30 minutes before slicing and serving.
Pro Tips & Notes
- Room Temperature Ingredients: This is crucial for both the cake batter and the frosting. Cold ingredients can lead to a lumpy batter or frosting and may affect the cake's texture and the frosting's smoothness.
- Do Not Overmix: Overmixing develops gluten in the flour, which can result in a tough, dry cake. Mix until the ingredients are just combined.
- Cool Completely: Frosting a warm cake will cause the frosting to melt and slide off, creating a mess. Be patient and allow the cake layers to cool entirely before frosting.
- Sift Powdered Sugar: Sifting powdered sugar ensures a smooth, lump-free cream cheese frosting, which is essential for a professional finish.
- Gel Food Coloring: While liquid food coloring works, gel food coloring provides a more vibrant and deeper red hue with less liquid, which is beneficial for cake batter consistency. Adjust the amount to achieve your desired color intensity.
- Storage: Because of the cream cheese frosting, always store any leftover cake in an airtight container in the refrigerator.
Nutrition Facts (per serving)
- Calories: 480
- Total Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 105mg
- Sodium: 310mg
- Total Carbohydrates: 50g
- Dietary Fiber: 1g
- Total Sugars: 40g
- Protein: 5g
Frequently Asked Questions
- Q: Why did my red velvet cake turn brown instead of red? A: This can happen if you don't use enough red food coloring, especially when using natural cocoa powder which has a darker hue. Some older recipes relied on the reaction between acidic ingredients and natural cocoa powder to produce a reddish tint, but modern cocoa processing often diminishes this effect, making food coloring essential for a vibrant red.
- Q: How should I store leftover Red Velvet Cake? A: Due to the cream cheese frosting, the cake should be stored in an airtight container in the refrigerator for up to 3-4 days. For the best flavor and texture, allow it to come to room temperature for about 30 minutes before serving.
- Q: Can I make this cake ahead of time? A: Yes! The unfrosted cake layers can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 days, or frozen for up to 2 months. Thaw frozen layers in the refrigerator overnight before frosting. The finished cake, once frosted, is best enjoyed within 1-2 days.
- Q: Can I make this recipe into cupcakes? A: Absolutely! Follow the cake batter instructions, then divide the batter into lined muffin tins. Bake at 350°F (175°C) for approximately 18-22 minutes, or until a toothpick inserted into the center comes out clean. This recipe typically yields about 24 standard cupcakes.