Red Velvet Cake with Cream Cheese Frosting is a classic cake primarily known as the popular cake in the southern United States.
Red Velvet Cake is one of those flavors that you either really enjoy or don’t care about very much. We love it so much about me that I made a Red Velvet Cheesecake out of it! The red velvet cake goes perfectly with a good cream cheese frosting. I have a recipe for a red velvet bundt cake topped with cinnamon cream cheese frosting, and it works too. This red velvet cake is a round two-tier cake surrounded by a generous amount of cream cheese frosting.
The history of Red Velvet Cake:
Although many people believe that red velvet has its roots in the south, it probably originated in Maryland in the 19th century when “velvet” cakes with a soft crumb emerged. When food was rationed during WWII, bakers used beet juice to enhance the color of cakes. The first “classic” recipe for red velvet cake comes from the Waldorf-Astoria hotel in New York City. Over the years, it has become a popular cake in the south, and the red velvet theme has become popular everywhere for other desserts like cheesecake, cupcakes, cookies and muffins as well.
Ingredients needed for the Red Velvet cake:
- all purpose flour
- Cocoa powder without sugar
- baking soda and salt
- Unsalted butter
- White sugar
- brown sugar
- vanilla extract
- distilled white vinegar
- vegetable or canola oil
- red gel food coloring
How to Make a Red Velvet Cake with Cream Cheese Frosting:
Bake the two round cake layers according to the recipe instructions. I like to use 9 inch cake pans for this recipe. It is highly recommended to buy red gel food coloring instead of trying to use liquid food coloring. The color is intense and you can add as many drops as you want to get the exact red color you want. Go to a craft store like Michaels to purchase the gel food coloring or purchase red gel food coloring on Amazon. It’s good to have a gel food coloring set handy for other baking projects!
How to make buttermilk:
Mix 1 cup of milk and 1 tablespoon of lemon juice or white vinegar. Let sit for a few minutes until it begins to curdle. Then you have some homemade buttermilk to use for your red velvet cake!
Prepare the cream cheese frosting. Use a blender to combine the butter, cream cheese, salt, vanilla, and powdered sugar.
Place a layer of cake on a Cake stand. Spread some frosting on this layer. Place the 2nd layer on top of the icing. Then frost the whole cake.
Isn’t that pretty? I love the flavor of the red velvet cake with cream cheese frosting, and I love that it looks so impressive when you cut it, too.
The slices are so chewy and tender. This red velvet cake is just dreamy. If you have a cake stand with lid, place the lid on top and store leftover cake in the refrigerator. Otherwise, wrap it gently in plastic wrap and put it in the fridge. Enjoy!
Red Velvet Cake with Cream Cheese Frosting
Beautiful two-layered red velvet cake topped with white cream cheese frosting!
Servings: 12 portions
RED VELVET CAKE:
- 3 cups all purpose flour
- 3 soup spoons Cocoa powder without sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup (1 stick) Unsalted butter, at room temperature
- 2 cups granulated white sugar
- ½ Chopped off brown sugar
- 4 tall eggs
- 1 Chopped off Buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon distilled white vinegar
- 1 Chopped off vegetable or canola oil
- 2 coffee spoons red gel food coloring (see TIPS below)
CHEESE ICE CREAM:
- ¾ Chopped off Unsalted butter, at room temperature
- 12 ounces Cream cheese, at room temperature
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 6 cups Granulated sugar
MAKE THE RED VELVET CAKE:
In a medium bowl, sift together the flour, cocoa powder, baking soda and salt through a fine mesh sieve, using a spoon to strain it.
In a large bowl, use an electric mixer to combine the butter, sugar and brown sugar until it looks sandy. Stir in the eggs, then the buttermilk, vanilla, distilled white vinegar and oil.
Beat half the dry ingredients until incorporated, then stir in the rest. Add gel food coloring and beat until evenly distributed.
Divide the dough between the two molds. Bake for 35 to 40 minutes, or until a toothpick inserted in the middle of the cake comes out with a few crumbs attached. Let the cakes cool for 10 minutes in the molds, then run a knife along the edges of the molds and turn the cakes on racks to cool completely.
PREPARE FOR ICING:
In a large bowl, use an electric mixer to combine the cream cheese and butter. Stir in the vanilla and salt. Add half of the powdered sugar and mix until combined. Add the rest of the powdered sugar and mix again. Beat until frosting is thick and creamy. Add more powdered sugar if you want it to be thicker. Dilute it with a little milk if you want it finer.
Place one of the cake layers on a serving platter. Top with frosting and spread to cover. Place the 2nd layer of cake on top. Add remaining frosting to top and sides of cake. Refrigerate the cake until ready to serve. Store leftovers in the refrigerator.
Portion: 1slice, Calories: 991kcal, Carbohydrates: 129g, Protein: 8g, Large: 51g, Saturated fat: 20g, Trans fat: 1g, Cholesterol: 147mg, Sodium: 453mg, Potassium: 165mg, Fiber: 1g, Sugar: 103g, Vitamin A: 1105UI, Calcium: 81mg, The iron: 2mg