Red Velvet Cake with Cream Cheese Frosting

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Introduction

Rich, moist, and luxuriously vibrant, Red Velvet Cake with Cream Cheese Frosting is a classic dessert that never fails to impress. Its striking red hue paired with the tangy, creamy frosting creates a visual and flavor contrast that delights every sense. This cake is perfect for celebrations or a cozy weekend treat, offering a soft, velvety crumb and a smooth, luscious topping. You’ll learn how to achieve the perfect balance of sweetness and texture, along with tips to make your cake look as stunning as it tastes.

Why You’ll Love This Recipe

The charm of Red Velvet Cake with Cream Cheese Frosting lies in its contrast of flavors and textures. The cake is moist and tender, with a subtle cocoa undertone, while the cream cheese frosting adds a tangy richness that elevates every bite. Unlike ordinary chocolate cakes, this red velvet version is visually striking, making it ideal for birthdays, holidays, or special occasions. The soft crumb melts in your mouth, and the frosting is creamy yet light, providing the perfect pairing. Its ease of preparation makes it approachable for both beginner and experienced bakers. The cake also pairs beautifully with other flavors, like chocolate ganache or fresh berries, adding a versatile edge to your dessert repertoire.

Ingredients

  • 2 ½ cups (315 g) all-purpose flour

  • 1 ½ cups (300 g) granulated sugar

  • 1 tsp baking soda

  • 1 tsp fine salt

  • 1 tsp cocoa powder

  • 1 ½ cups (360 ml) vegetable oil

  • 1 cup (240 ml) buttermilk, room temperature

  • 2 large eggs, room temperature

  • 2 tbsp red food coloring

  • 1 tsp pure vanilla extract

  • 1 tsp white vinegar

  • Cream Cheese Frosting:

    • 8 oz (225 g) cream cheese, softened

    • ½ cup (115 g) unsalted butter, softened

    • 4 cups (480 g) powdered sugar

    • 1 tsp vanilla extract

Pro Tips

  1. Room Temperature Ingredients: Ensure your eggs, buttermilk, and cream cheese are at room temperature. This helps the batter mix evenly and the frosting stay smooth.

  2. Do Not Overmix: Gently fold the dry ingredients into the wet to maintain a soft, tender crumb. Overmixing can make the cake dense.

  3. Level Your Layers: For professional-looking cakes, level each cake layer with a serrated knife before frosting. This ensures even stacking and a polished finish.

Instructions

Step 1: Preheat and Prepare Pans
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper for easy release.

Step 2: Mix Dry Ingredients
In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. This ensures no lumps and an even distribution of ingredients.

Step 3: Combine Wet Ingredients
In a separate bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until fully combined.

Step 4: Incorporate Dry and Wet Mixtures
Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Avoid overmixing to maintain a soft texture.

Step 5: Bake the Cake
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack.

Step 6: Prepare Cream Cheese Frosting
Beat cream cheese and butter together until creamy. Gradually add powdered sugar, mixing until smooth. Stir in vanilla extract.

Step 7: Assemble the Cake
Place one cake layer on a serving plate. Spread a thick layer of frosting on top. Add the second cake layer and frost the top and sides evenly. Decorate with cake crumbs or fresh berries if desired.

Variations

  1. Chocolate Drizzle: Add a ganache drizzle over the frosted cake for a rich chocolate twist.

  2. Vegan Adaptation: Substitute eggs with flax eggs and use plant-based cream cheese and butter for a vegan-friendly cake.

  3. Berry Filling: Add a layer of raspberry or strawberry preserves between cake layers for a fruity surprise.

Storage/Serving

Store Red Velvet Cake with Cream Cheese Frosting in the refrigerator for up to 5 days. To maintain freshness, cover with plastic wrap or place in an airtight container. For serving, allow the cake to sit at room temperature for 20–30 minutes before slicing for the best texture. Serve as a centerpiece dessert for birthdays, holidays, or cozy afternoon tea. Pair with fresh berries, a scoop of vanilla ice cream, or a cup of hot coffee for a complete treat.

FAQs

Q1: Can I make this cake ahead of time?
Yes, bake the cake layers a day in advance and store them tightly wrapped. Frost the next day for fresh cream cheese frosting.

Q2: Can I freeze this cake?
Yes, wrap the unfrosted cake layers tightly in plastic wrap and foil. Freeze up to 3 months. Thaw overnight in the refrigerator before frosting.

Q3: Can I use a different frosting?
Absolutely! Chocolate ganache or whipped cream frosting works beautifully with red velvet cake.

Q4: How do I prevent the cake from sinking?
Ensure your baking soda is fresh, and do not overmix the batter. Properly preheated oven also ensures even rising.

Q5: Can I make cupcakes instead?
Yes, this batter works perfectly for cupcakes. Bake at 350°F (175°C) for 18–22 minutes.

Conclusion

This Red Velvet Cake with Cream Cheese Frosting is comfort food at its finest — a stunning combination of vibrant color, tender crumb, and tangy sweetness that always impresses. It’s the kind of dessert that makes any celebration feel extra special and brings smiles to everyone at the table.

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Red Velvet Cake with Cream Cheese Frosting

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  • Author: admin
  • Total Time: 40mins
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Description

This Red Velvet Cake with Cream Cheese Frosting is rich, vibrant, and irresistibly creamy — the perfect dessert to wow your guests or treat yourself.

Ingredients

Scale

  • 2 ½ cups (315 g) all-purpose flour

  • 1 ½ cups (300 g) granulated sugar

  • 1 tsp baking soda

  • 1 tsp fine salt

  • 1 tsp cocoa powder

  • 1 ½ cups (360 ml) vegetable oil

  • 1 cup (240 ml) buttermilk, room temperature

  • 2 large eggs, room temperature

  • 2 tbsp red food coloring

  • 1 tsp pure vanilla extract

  • 1 tsp white vinegar

  • 8 oz (225 g) cream cheese, softened

  • ½ cup (115 g) unsalted butter, softened

  • 4 cups (480 g) powdered sugar

  • 1 tsp vanilla extract

Instructions

  • Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.

  • Sift together flour, sugar, cocoa powder, baking soda, and salt.

  • Whisk vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar in a separate bowl.

  • Gradually fold dry ingredients into wet mixture until just combined.

  • Divide batter between pans and bake 25–30 minutes, or until a toothpick comes out clean. Cool 10 minutes, then transfer to wire racks.

  • Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, mixing until smooth.

  • Place one cake layer on a serving plate, spread frosting, top with second layer, frost evenly, and decorate as desired.

  • Prep Time: 15 mins
  • Cook Time: 25mins

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