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–+ servings
A slice of red velvet cake on a plate.

Red Velvet Cake with Cream Cheese Frosting

Author: Veena Azmanov
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 29
Adjust Servings Here: 8 servings

Description

Are you in the mood for baking something special but not quite sure where to start? Look no further than this perfect red cake! A Red velvet cake is a classic, with layers of moist cake, a hint of cocoa, and a rich cream cheese frosting.

Ingredients 

Cake

  • 2 ½ cup (310 g) Cake flour or all-purpose flour
  • 2 tbsp (10 g) Natural cocoa Powder
  • 1 tsp Baking soda
  • ½ tsp Kosher salt
  • 3 large Eggs
  • 1¾ cup (350 g) White granulated sugar
  • 1 cup (240 ml) Cooking oil
  • 1 cup (240 ml) Buttermilk
  • 1 tbsp White vinegar
  • 2 tsp Vanilla extract
  • 2 tsp Red Gel food color (or 2 tbsp regular food gel color)

Cream cheese frosting

  • 8 oz (226 g) Cream cheese 38% fat or more
  • 4 oz (113 g) Butter unsalted
  • 2 tbsp Whipping cream or milk
  • ½ tbsp Lemon juice
  • ¼ tsp Salt
  • 1 tsp Vanilla extract
  • 4 cup (480 g) Powdered sugar confectioner's sugar

Extra

Instructions

Cake

  • Oven & Pans -Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans or 3 x 7-inch round cake pans with parchment paper.
  • Dry ingredients - Sift together the flour, salt, baking soda, and cocoa powder - set aside
    2 ½ cup Cake flour, 2 tbsp Natural cocoa Powder, 1 tsp Baking soda, 1 tbsp White vinegar, ½ tsp Kosher salt
  • Eggs - In the large bowl of a stand mixer with the whisk attachment on medium-low speed, whip the whole eggs with a pinch of salt for two minutes. Then, gradually add the sugar one tbsp at a time. Once all the sugar is, in turn, the mixer to medium-high speed and whip until light and fluffy (ribbon stage)
    3 large Eggs, 1¾ cup White granulated sugar
  • Wet ingredients - Once eggs are whipped gradually add the buttermilk and vinegar, followed by the oil, vanilla extract, and gel food coloring.
    1 cup Cooking oil , 1 cup Buttermilk, 2 tsp Vanilla extract, 2 tsp Red Gel food color , 1 tbsp White vinegar
  • Dry to wet - Continue to use the whisk attachment and add the flour mixture in three additions until you have a smooth batter.
  • Pans - Divide the batter between the prepared baking pans. Tap on the counter three times to remove large air pockets.
  • Bake in a preheated oven for about 25 to 30 minutes or until a toothpick or skewer inserted in the center of the cake comes out clean.
  • Cool - once baked, cool in the pan for 5 minutes then invert onto a wire rack completely before you decorate.

Cream cheese frosting

  • Cream - In the bowl of a stand mixer with the paddle attachment cream the cream cheese and butter to remove any lumps. Add 2 tbsp of heavy cream, salt, lemon juice, and vanilla extract– cream another minute
    Pro tip - do not overwhip cream cheese as it can separate or curdle.
    8 oz Cream cheese, 4 oz Butter, 2 tbsp Whipping cream, 1/2 tbsp Lemon juice, 1/4 tsp Salt, 1 tsp Vanilla extract
  • Sugar - Next, add powdered sugar one cup at a time. Once all the powdered sugar has been used whip for 2 to 3 minutes on medium-high speed until light and fluffy.
    4 cup Powdered sugar

Assemble

  • Prepare simple syrup - Boil the sugar, water and lemon juice on medium heat. Once all the sugar has dissolved boil for two minutes more. Then, cool completely before using.
    Pro tip- Simple syrup is optional but it is used to ensure the cake layers are moist.
    1/2 cup Simple Syrup
  • Level - Using a bread knife or cake leveler cut the domes off the cake layers. Torte the cakes horizontally in half. Then, brush each layer with the cooled simple syrup.
  • Stack - pace a cake layer on the cake board or cake stand. Top with a big dollop of buttercream - spread evenly using a straight-edge spatula. Then top the second cake layer, followed by more buttercream and the last layer.
  • Chill - Place the cake in the fridge to chill for 10 to 15 minutes.
  • Frost - Spread the remaining buttercream on the top and sides of the cake. A straight-edge spatula for the top, an offset spatula and a bench scraper for the sides work better.
  • Pipe - One smooth, place the remaining cream cheese frosting in a piping bag with a star or round and pipe borders on the top and bottom of the cake.

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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