Description
Red Velvet Cake with Cream Cheese Frosting
Ingredients:
For the Cake:
3 cups (360g) cake flour (spooned & leveled)
1 teaspoon baking soda
2 tablespoons (10g) unsweetened natural cocoa powder
½ teaspoon salt
½ cup (8 tbsp; 113g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
1 cup (240ml) canola or vegetable oil
4 large eggs, room temperature and separated
1 tablespoon pure vanilla extract
1 teaspoon distilled white vinegar
Liquid or gel red food coloring (amount to desired color)
1 cup (240ml) buttermilk, at room temperature
For the Cream Cheese Frosting:
16 ounces (452g) full-fat brick cream cheese, softened to room temperature
¾ cup (12 tbsp; 170g) unsalted butter, softened to room temperature
5 cups (600g) confectioners’ sugar
1 and ½ teaspoons pure vanilla extract
Pinch of salt, to taste
Instructions:
Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the cake flour, baking soda, cocoa powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Add the oil and continue beating until fully combined.
Add the Eggs and Vanilla: Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
Add Dry Ingredients and Buttermilk: Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix each addition until just combined.
Add Red Coloring and Vinegar: Stir in the white vinegar and a few drops of red food coloring. Add more food coloring until you reach the desired shade of red.
Whip the Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, being careful not to deflate the mixture.
Bake the Cake: 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. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Cream Cheese Frosting: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the confectioners’ sugar, 1 cup at a time, beating until fully incorporated. Add the vanilla extract and a pinch of salt, then beat until light and fluffy.
Assemble the Cake: Once the cakes are completely cool, spread a layer of cream cheese frosting on top of the first cake layer. Place the second cake layer on top and frost the top and sides of the entire cake.
Decorate and Serve: Decorate the cake with extra frosting, or pipe decorative designs. Slice and enjoy your delicious red velvet cake!
Nutritional Information:
Prep Time: 30 minutes | Cooking Time: 30-35 minutes | Total Time: 2 hours (including cooling)
Kcal: 450 kcal per serving |
Servings: 12 servings
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Step-by-Step Guide
Follow these detailed steps for a perfect cake. First, ensure all ingredients are at room temperature for proper emulsification. When creaming the butter and sugar, beat for a full 3 minutes until pale and fluffy. When alternating dry ingredients and buttermilk, mix only until the flour disappears; overmixing develops gluten, leading to a tough cake. Folding in the whipped egg whites is crucial: use a large spatula and a gentle, sweeping motion to retain air. For baking, rotate pans halfway through for even browning. Cool cakes completely before frosting, as even slightly warm layers will melt the cream cheese frosting.
Serving Suggestions
Serve slices of red velvet cake slightly chilled for a firmer, more satisfying texture. Pair with a cup of strong coffee or a glass of cold milk to balance the sweetness. For an elegant presentation, garnish individual plates with a dusting of cocoa powder, fresh berries, or a few mint leaves. The cake can be made a day ahead; store it covered in the refrigerator and let it sit at room temperature for 30 minutes before serving.
How-to Summary
To make red velvet cake: mix dry ingredients. Cream butter, sugar, and oil. Add yolks and vanilla. Alternate adding dry mix and buttermilk. Add vinegar and red coloring. Fold in whipped egg whites. Bake at 350°F for 30-35 minutes. Cool completely. For frosting, beat cream cheese and butter, then add sugar, vanilla, and salt. Frost the cooled layers.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour? Yes, but for every cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch to mimic cake flour’s lower protein content.
Why did my cake turn out dense? The most common causes are overmixing the batter after adding flour, using cold ingredients, or not properly folding in the whipped egg whites, which provide essential lift.
Can I make this cake without food coloring? Yes, but it will be a reddish-brown “mahogany” cake. For natural color, you can experiment with beet powder, though the hue will be more subtle.
How do I store the finished cake? Due to the cream cheese frosting, the cake must be refrigerated, covered, for up to 5 days. Let it sit out briefly before serving for the best texture.
Can I freeze the cake layers? Absolutely. Wrap cooled layers individually in plastic wrap and then foil. Freeze for up to 3 months. Thaw in the refrigerator before frosting.
Common Mistakes to Avoid
- Using cold ingredients, which prevents proper creaming and can cause the batter to curdle.
- Overmixing the batter once the flour is added, leading to a tough, dense crumb.
- Deflating the batter by stirring, not folding, in the whipped egg whites.
- Frosting a warm cake, which will cause the frosting to slide off and become runny.
- Overbeating the cream cheese frosting, which can make it too soft and difficult to spread.
Conclusion
This classic red velvet cake, with its tender crumb and tangy cream cheese frosting, is a showstopping dessert worthy of any celebration. By following the detailed steps and avoiding common pitfalls, you can achieve bakery-quality results at home. The key lies in careful preparation, gentle mixing, and patience during cooling. Enjoy the process and the delicious, iconic treat you create.