RED VELVET CAKE WITH CREAM CHEESE FROSTING

This is my favorite Red Velvet Cake recipe! This cake is incredibly soft, moist, buttery, and topped with an easy cream cheese frosting.

Red velvet is such a unique cake because it has a vanilla flavor but also a hint of chocolate. It can also be hard to get just right because it should be buttery, yet stay moist. This recipe delivers all of that and it’s incredibly delicious too!

I’m also sharing everything you need to know on how to perfect this cake. Including how to make a 9×13 cake or cupcakes.

To make this red velvet cake, you’ll start by whisking together your dry ingredients: cake flour, unsweetened cocoa powder, baking soda, and salt.

I suggest using cake flour because it has a lower protein content than all-purpose flour which creates a softer, lighter cake. When it comes to cake flour, two of my favorite brands are Pillsbury, SoftasSilk and Swans Down.

There’s also 1/4 cup of unsweetened cocoa powder in this cake so the cake isn’t super chocolatey, but it has a hint of chocolate that is expected in red velvet cakes. Once you’ve whisked together the dry ingredients I suggest sifting them as well to remove any lumps of cocoa powder and help keep the cake light.

Then, mix up the wet ingredients starting with some unsalted butter and granulated sugar. I suggest creaming the butter and sugar together for about 4-5 minutes.

Why? Creaming the butter and sugar together until light and fluffy incorporates more air into your cake batter creating a softer, lighter cake.

Once the butter and sugar are creamed together, you’ll beat in two eggs until well combined. Then mix in the rest of the wet ingredients: some oil, red food coloring, vanilla extract, and distilled white vinegar. The oil helps to keep the cake incredibly moist, so I use a combination of butter and oil in this cake.

Once you’ve mixed up the wet ingredients, you’ll alternate mixing the dry ingredients in three additions with some buttermilk. Alternating the dry ingredients with the buttermilk helps to prevent over mixing the cake batter which can lead to a denser cake.

Once the cake batter is mixed up it will be a beautiful bright red color like the picture above. Then, just divide the batter between two 9-inch cake pans (if making a double layer cake) and bake them for about 30 minutes. If you want to make it easier to get the cake layers out of your pans I suggest using parchment paper.

I used my favorite cream cheese frosting for this cake and increased the amount to have enough to frost it. If you want to try another frosting like vanilla buttercream would be delicious too!

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BAKING TIPS FOR RED VELVET CAKE

• Be sure that all of your ingredients are at room temperature before getting starting.

• Make sure to sift the dry ingredients to remove any lumps of cocoa powder. This will also help to keep the cake soft and light.

• I suggest creaming the butter and sugar together for about 4-5 minutes. Creaming the butter and sugar together until light and fluffy incorporates more air into your cake batter creating a softer, lighter cake.

• Alternate mixing the dry ingredients in three additions with the buttermilk, this will help to prevent over mixing the cake batter.

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RED VELVET CAKE WITH CREAM CHEESE FROSTING

INGREDIENTS

For the red velvet cake:

• 2 and 2/3 cup cake flour

• 1/4 cup natural unsweetened cocoa powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup unsalted butter, softened at room temperature

• 1 and 3/4 cups granulated sugar

• 2 large eggs, room temperature

• 1/2 cup canola or vegetable oil

• 1 (1 oz.) bottle liquid red food coloring

• 2 teaspoons pure vanilla extract

• 1 teaspoon distilled white vinegar

• 1 and 1/3 cups buttermilk, room temperature

For the cream cheese frosting:

• 12 ounces cream cheese, softened

• 3/4 cup unsalted butter, softened at room temperature

• 3 cups powdered sugar

• 1 and 1/2 teaspoons pure vanilla extract

INSTRUCTIONS

To make the red velvet cake:

1. Preheat oven to 350°F. Spray a 9 x 13 inch pan (or two 9-inch cake pans) with nonstick cooking spray. Line the bottoms of the pans with parchment paper and set aside.

2. In a large mixing bowl, whisk together the cake flour, cocoa powder, baking soda, and salt. Then sift the dry ingredients to remove any lumps of cocoa powder. Set aside.

3. In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar on medium speed for 4-5 minutes. Add the eggs and mix until fully combined, then mix in the oil, red food color, vanilla extract and vinegar; stopping to scrape down the sides of the bowl as needed.

4. Mix in the dry ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Make sure to mix each addition until just combined and be careful not to over mix the batter.

5. Evenly distribute the cake in the pan (or two round pans) and spread the batter around into one even layer. Tap the pans on the counter 2-3 times to remove any air bubbles from the cake.

6. Bake at 350°F for 28-32 minutes or until a toothpick inserted into the center of the cakes comes out clean. Place on a wire rack to cool completely.

To make the cream cheese frosting:

1. In the bowl of a stand mixer, with the paddle attachment or in a large mixing bowl using an electric mixer. Beat the cream cheese until smooth. Add the butter and mix for about 30 seconds - 1 minute until well combined and smooth.

2. Mix in the powdered sugar and vanilla extract and continue mixing until fully combined, scraping down the sides of the bowl as needed.

Evenly spread the cream cheese frosting over the completely cooled red velvet cake and enjoy!