Introduction
Red velvet cake is a classic dessert known for its beautiful red color, soft texture, and subtle cocoa flavor. This moist red velvet cake is paired with a rich and tangy cream cheese frosting that complements the cake’s flavors perfectly. Whether for birthdays, special occasions, or just because, this cake is sure to impress!
Ingredients (Quantities)
For the Red Velvet Cake:
- All-purpose flour: 2 1/2 cups
- Granulated sugar: 1 1/2 cups
- Cocoa powder: 2 tablespoons (unsweetened)
- Baking soda: 1 teaspoon
- Salt: 1/2 teaspoon
- Buttermilk: 1 cup
- Vegetable oil: 1 cup
- Eggs: 2 large
- Red food coloring: 2 tablespoons (or use gel food coloring for a more intense red)
- White vinegar: 1 teaspoon
- Vanilla extract: 1 teaspoon
- Cream cheese: 2 oz (softened, for extra moisture)
For the Cream Cheese Frosting:
- Cream cheese: 8 oz (softened)
- Unsalted butter: 1/2 cup (softened)
- Powdered sugar: 4 cups
- Vanilla extract: 1 teaspoon
- Salt: A pinch (optional, balances sweetness)
Optional Ingredients
- Cocoa nibs: For a chocolatey crunch in the frosting
- Pecans or walnuts: Chopped, for decorating the sides of the cake
Instructions
- Preheat the oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans, or line them with parchment paper.
- Mix the dry ingredients:
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Combine the wet ingredients:
- In a separate bowl, beat the eggs, buttermilk, oil, vinegar, vanilla extract, and cream cheese until smooth.
- Add the red food coloring and mix well until the batter is evenly colored.
- Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix the batter.
- Bake the cakes:
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes:
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Make the cream cheese frosting:
- Beat the cream cheese and butter together until light and fluffy.
- Gradually add the powdered sugar, one cup at a time, and continue to beat until smooth and creamy.
- Stir in the vanilla extract and a pinch of salt.
- Assemble the cake:
- Once the cakes are completely cooled, spread a layer of cream cheese frosting on top of one cake layer.
- Place the second layer on top and frost the top and sides of the cake with the remaining frosting.
- Garnish and serve:
- Decorate with chopped pecans or walnuts, if desired, and refrigerate for 30 minutes before slicing for easier serving.
Tips for Success
- Use gel food coloring for a more vibrant red color and avoid using too much liquid.
- If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Make sure the cakes are completely cooled before frosting to prevent the cream cheese frosting from melting.
- For an extra touch, add a few chocolate shavings or cocoa nibs on top of the frosting.
Recommendations
- Serve with a cup of coffee or tea for a delightful afternoon treat.
- This cake is perfect for special events like birthdays, holidays, or even a simple celebration.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information (per slice, 1/12th of the cake)
- Calories: 400
- Carbohydrates: 55g
- Protein: 5g
- Fat: 20g
- Sugar: 40g
- Fiber: 1g
Enjoy this Moist Red Velvet Cake with Cream Cheese Frosting—a deliciously rich and beautiful dessert that will delight everyone! 🍰
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