Red Velvet Cake Recipe with Cream Cheese Frosting

This Red Velvet Cake Recipe creates a perfectly moist, tender cake with a subtle cocoa flavor. Topped with luscious cream cheese frosting, it’s a delightful treat for any occasion.

Ingredients for this Red Velvet Cake Recipe

For the Cake:

• 230 grams (1 cup or 2 sticks) unsalted butter, softened
• 300 grams (1 and 1/2 cups) caster sugar or granulated sugar
• 3 large eggs, room temperature
• 350 grams (2 and 1/2 cups) plain flour or all-purpose flour
• 20 grams (3 level tablespoons) natural cocoa powder, sifted
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 300 ml (1 and 1/4 cup) full-fat buttermilk*, room temperature
• 1 tablespoon white vinegar
• 1 tablespoon vanilla extract
• 1 teaspoon red oil-based food gel*

For the Cream Cheese Frosting:

• 500 grams (approximately 2 and 1/2 cups) full-fat block cream cheese*, room temperature
• 60 grams (1/4 cup) butter, room temperature
• 310 grams (2 and 1/2 cups) icing sugar or powdered sugar, sifted
• 2 teaspoons vanilla extract or vanilla bean paste

Directions for this Red Velvet Cake Recipe

For the Cake:

1. Preheat the Oven: Preheat your oven to 175°C (350°F). Grease and line two 8-inch round cake pans with parchment paper.
2. Cream the Butter and Sugar: In a large mixing bowl, beat together the softened butter and sugar until light and fluffy, about 4-5 minutes.
3. Add the Eggs: Add the eggs, one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next.
4. Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix well after each addition, but don’t overmix.
6. Add the Vinegar and Vanilla: Stir in the vinegar, vanilla extract, and red food gel. Mix until the batter is smooth and well combined.
7. Bake: Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.

For the Cream Cheese Frosting:

1. Beat the Cream Cheese and Butter: In a large bowl, beat together the cream cheese and butter until smooth and creamy.
2. Add the Icing Sugar: Gradually add the sifted icing sugar, about 1/4 cup at a time, and continue beating until smooth.
3. Finish the Frosting: Stir in the vanilla extract or vanilla bean paste, and beat until fluffy.

Assembling the Cake:

1. Layer the Cakes: Once the cakes are completely cooled, spread a generous amount of cream cheese frosting between the layers.
2. Frost the Cake: Cover the top and sides of the cake with the remaining frosting.
3. Chill and Serve: Refrigerate the cake for at least an hour to set the frosting before slicing and serving.

Nutrition (per serving, approx. 12 servings)

• Calories: 480 kcal
• Fat: 28g
• Carbohydrates: 58g
• Protein: 5g
• Fiber: 2g
• Sugar: 40g
• Sodium: 320mg

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 1 hour 10 minutes

Now you have the perfect Red Velvet Cake Recipe to make at home! Enjoy a slice of this delicious, moist cake with the tangy cream cheese frosting. Ideal for any celebration or just a sweet treat.

Source: www.sweetestmenu.com