Red velvet cake is more than just a dessert; it’s an iconic treat that graces celebrations and special moments with its striking color and rich flavor. When paired with smooth, tangy cream cheese frosting, it becomes an irresistible indulgence. This red velvet cake recipe promises a soft, moist crumb, thanks to a delicate balance of ingredients, all topped off with a creamy frosting that takes it to the next level. Whether you’re preparing it for a birthday, holiday, or just because, this cake is sure to impress everyone at the table.
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Why Red Velvet Cake is a Timeless Favorite
Red velvet cake stands out because of its unique blend of flavors and the vibrant red hue that makes it visually striking. The combination of cocoa powder and buttermilk creates a subtle tang that pairs perfectly with the richness of the cream cheese frosting. While it may seem like a complicated recipe, it’s surprisingly easy to make—just whisk together the wet and dry ingredients, bake, and assemble. The result is a deliciously moist cake with a tender texture and a flavor profile that’s both decadent and light.
Ingredients for a Perfect Red Velvet Cake
To bake this beautiful red velvet cake with cream cheese frosting, you’ll need the following ingredients:
For the Cake:
• Plain Flour: Forms the base of the cake, providing structure and texture.
• Corn Starch: Softens the cake by simulating high-quality cake flour.
• Unsweetened Cocoa Powder: Adds a subtle chocolate flavor without overpowering the red hue.
• Baking Soda: A crucial ingredient for the cake’s lift and for reacting with vinegar.
• Salt: Enhances the overall flavor profile.
• Canola Oil: Keeps the cake moist without adding a strong flavor.
• Unsalted Butter: Adds richness to the cake’s texture.
• Caster Sugar: Ensures a finer texture and delicate sweetness.
• Eggs: Bind the ingredients together and help with the rise.
• White Vinegar: Reacts with baking soda, contributing to the rise and flavor.
• Buttermilk: Key to achieving the signature tanginess and moistness.
• Vanilla Extract: Adds depth to the flavor.
• Red Food Coloring: Gives the cake its iconic red color (liquid or gel food coloring can be used).
For the Cream Cheese Frosting:
• Unsalted Butter: Forms the base of the frosting, creating a smooth and creamy texture.
• Cream Cheese: Provides a tangy, rich flavor that complements the sweetness of the cake.
• Icing Sugar: Sweetens the frosting and helps achieve the right consistency.
• Lemon Juice: Balances the sweetness and adds freshness.
• Vanilla Extract: Enhances the flavor profile of the frosting.
Alternative Ingredient Suggestions:
If you’re looking for variations or substitutions to accommodate dietary preferences, here are a few ideas:
• Gluten-Free Flour: For a gluten-free red velvet cake, use a gluten-free all-purpose flour blend.
• Almond Milk or Soy Milk: For a dairy-free option, replace buttermilk with a plant-based milk mixed with a tablespoon of lemon juice.
• Vegan Butter and Cream Cheese: Replace the dairy butter and cream cheese with vegan alternatives.
Step-by-Step Instructions to Make Red Velvet Cake
1. Preheat the Oven & Prepare the Pans
Start by preheating your oven to 160°C (320°F) for fan-forced or 180°C (355°F) for a standard oven. Grease and line two 20 cm (8-inch) cake pans with baking paper.
2. Sift Dry Ingredients
In a large mixing bowl, sift together the flour, corn starch, cocoa powder, baking soda, and salt. Whisk until all the ingredients are evenly combined.
3. Mix Wet Ingredients
In another large bowl, whisk together the canola oil, melted butter, caster sugar, eggs, white vinegar, buttermilk, vanilla extract, and red food coloring until smooth and well incorporated.
4. Combine Wet and Dry Ingredients
Gradually add the wet ingredients to the dry mixture, whisking until combined. Don’t worry if a few lumps remain; just make sure the batter is smooth but not over-beaten.
5. Bake the Cakes
Evenly distribute the batter between the two prepared pans. Bake for 35-40 minutes or until the edges are lightly browned, and a skewer inserted into the center comes out clean.
6. Cool the Cakes
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
7. Make the Cream Cheese Frosting
For the frosting, beat together the butter and cream cheese until smooth and creamy. Gradually add the icing sugar, lemon juice, and vanilla extract, continuing to beat until the frosting is thick and pale.
8. Assemble the Cake
Once the cakes have cooled, level them if necessary. Place one cake on a serving plate, spread a quarter of the frosting on top, and then flip the second cake upside down onto the first. Use the remaining frosting to cover the top and sides of the cake.
9. Decorate & Chill
To add a decorative touch, crumble some offcuts from the cake and sprinkle them on top and around the sides of the cake. Refrigerate the cake for 1-2 hours until the frosting firms up.
Tips & Tricks for the Best Red Velvet Cake
- Accurate Measurements: Ensure you’re measuring dry ingredients correctly to avoid a dense cake. Don’t pack the flour; instead, spoon it into the measuring cup and level it off.
- Avoid Overmixing: When combining the wet and dry ingredients, mix just until combined to avoid a tough cake.
- Check Doneness Early: Red velvet cakes don’t brown evenly, so test for doneness with a skewer to ensure it’s baked through.
- Room Temperature Ingredients: For smooth frosting, make sure the butter and cream cheese are at room temperature before mixing.
Pairing Ideas and Variations
While red velvet cake with cream cheese frosting is delicious on its own, consider pairing it with the following:
• Fresh Berries: A handful of raspberries or strawberries adds a refreshing contrast to the rich, sweet cake.
• Whipped Cream: For a lighter addition, serve the cake with a dollop of whipped cream.
• Ice Cream: Vanilla or chocolate ice cream can complement the cake’s richness, especially on warm days.
• Chocolate or Caramel Sauce: Drizzle over the top for an extra indulgent twist.
Final Thoughts on Red Velvet Cake
This red velvet cake with cream cheese frosting is the perfect balance of flavors, with its rich, moist crumb and tangy, creamy frosting. Whether you’re serving it at a special event or just making it for a treat, this cake will not disappoint. The beauty of this recipe lies in its simplicity—easy to make, but impressive enough to stand out at any gathering. Enjoy every slice of this decadent dessert!
Storage Tips: Store the frosted cake in the refrigerator for up to 4 days. If you want to freeze it, wrap the unfrosted cakes in plastic wrap and place them in freezer bags. Thaw overnight and frost as usual.
This cake recipe is sure to become a favorite for all your special occasions, from birthdays to holiday gatherings!
Conclusion: A Show-Stopping Red Velvet Cake You’ll Love
In conclusion, this red velvet cake with cream cheese frosting is a dessert that perfectly balances rich flavor, tender texture, and visual appeal. Its vibrant red hue and creamy frosting make it a showstopper at any celebration, while its simple preparation ensures that you don’t have to be a baking expert to create something spectacular. Whether it’s a birthday, a holiday, or just a treat for yourself, this cake is sure to bring smiles to every face. Once you master the art of making this delightful cake, it’s bound to become your go-to recipe for special occasions.
FAQ About Red Velvet Cake with Cream Cheese Frosting
1. Can I make red velvet cake without buttermilk?
While buttermilk is an essential ingredient for this red velvet cake recipe to achieve the right moisture and tang, you can try substituting it with a mixture of regular milk and vinegar. However, for the best results, it’s recommended to use actual buttermilk to maintain the cake’s signature texture and flavor.
2. What type of food coloring should I use for red velvet cake?
For the best results, use high-quality liquid food coloring. It dissolves easily into the batter, ensuring the vibrant red color you expect. If using gel food coloring, start with a small amount (around 1 tablespoon) and adjust as needed to achieve the desired shade.
3. How can I prevent my red velvet cake from becoming dry or dense?
To prevent a dry or dense red velvet cake, ensure you’re measuring the flour properly—don’t pack it into the measuring cup. Additionally, make sure not to overmix the batter, as this can lead to a tougher texture. Always check for doneness by inserting a skewer into the center of the cake, which should come out clean when the cake is fully baked.
More Relevant Recipes
PrintRed Velvet Cake with Cream Cheese Frosting
This red velvet cake with cream cheese frosting is a moist, flavorful, and visually striking dessert. The cake features a subtle cocoa flavor and a tangy kick from the buttermilk, while the cream cheese frosting adds a rich, creamy finish. Ideal for any special occasion, this cake is simple to prepare yet offers an impressive result.
Ingredients
- 2 ¼ cups plain / all-purpose flour
- ¼ cup corn starch
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup canola oil
- ½ cup unsalted butter, melted and cooled slightly
- 1 ½ cups caster sugar
- 2 large eggs
- 1 teaspoon white vinegar
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 2 tablespoons red liquid food coloring or 1 tablespoon gel food coloring
- For the Cream Cheese Frosting: ½ cup unsalted butter
- 1 cup cream cheese, block form
- 4 cups icing sugar
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 160°C (320°F) for fan-forced or 180°C (355°F) for standard ovens. Grease and line two 20 cm (8-inch) cake pans with baking paper.
- In a large bowl, sift together flour, corn starch, cocoa powder, baking soda, and salt. Whisk until combined.
- In another bowl, whisk together the oil, butter, sugar, eggs, vinegar, buttermilk, vanilla extract, and food coloring until smooth.
- Slowly combine the wet ingredients with the dry mixture. Whisk until well incorporated, but avoid over-mixing.
- Evenly distribute the batter between the two prepared pans. Bake for 35-40 minutes or until lightly browned on the edges, and a skewer inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- For the frosting, beat the butter and cream cheese together until smooth and creamy. Gradually add the icing sugar, lemon juice, and vanilla extract, and continue beating until the frosting is thick and pale.
- If the cakes are domed, level the tops. Place one cake on a plate, spread a quarter of the frosting over it, then flip the second cake onto the first. Cover with half the remaining frosting.
- Use the rest of the frosting to cover the sides of the cake. Decorate with crumbled cake pieces if desired. Refrigerate for 1-2 hours until the frosting firms up.
Notes
- Ensure your oven temperature is accurate to avoid over-baking or under-baking the cake.
- Always check for doneness with a skewer or toothpick; the cake should not be too moist in the center.
- For a gluten-free version, use a gluten-free flour blend.
- The cake batter will be thin, so don’t be alarmed—it will bake to the perfect consistency.
- Store leftovers covered in the refrigerator for up to 4 days. The cake can also be frozen without frosting for up to 6 months.
