Red Velvet Cake with Cream Cheese Frosting

Looking for the perfect Red Velvet Cake recipe? This easy, moist, and flavorful cake features the classic red velvet flavor complemented by a tangy cream cheese frosting. Made with a rich blend of buttermilk, cocoa powder, and a touch of vanilla extract, this cake is soft, fluffy, and perfect for special occasions like birthdays, weddings, and holidays. Whether you’re making it for a Valentine’s Day treat or a festive celebration, this cake is sure to impress your guests with its vibrant color and indulgent taste. Plus, with simple ingredients like buttermilk, egg, and vegetable oil, you can easily recreate this moist red velvet cake in your own kitchen.

Ingredients

For the Red Velvet Cake:

• 2 cups all-purpose flour
• 2 tablespoons cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup vegetable oil (can substitute with non-virgin olive oil)
• 2 large eggs
• 2 cups Imperial Sugar Extra Fine Granulated Sugar
• 1 cup buttermilk
• 1 tablespoon vanilla extract
• 2 teaspoons red food color (gel type)
• 1/2 cup hot water
• 2 teaspoons white distilled vinegar

For the Cream Cheese Frosting:

• 3 packages (8 ounces each) cream cheese, softened
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 1 tablespoon vanilla extract
• 2 1/2 cups Imperial Sugar Confectioners Powdered Sugar

Directions:

1. Preheat your oven to 325°F. Butter and flour three 9-inch cake pans and line the bottoms with parchment paper for easy removal. Set aside.
2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set the dry ingredients aside.
3. In the bowl of a stand mixer or using a handheld mixer, combine the vegetable oil and eggs. Beat until well blended. Add the granulated sugar and mix until the batter is smooth.
4. Add the buttermilk, vanilla extract, and red food coloring to the mixture. Stir to combine.
5. Gradually add the sifted dry ingredients into the wet mixture and mix until smooth. Be careful not to overmix.
6. Add the hot water and white vinegar, then stir until fully incorporated.
7. Divide the batter evenly between the prepared cake pans. Bake for 30 minutes, or until the cakes bounce back when lightly pressed and begin to pull away from the sides.
8. Allow the cakes to cool in the pans for about 5-10 minutes, then turn them out onto parchment paper or a kitchen towel to finish cooling. Do not remove the parchment paper from the cakes yet.
9. For the Frosting: Beat the softened cream cheese and butter together on low speed until smooth and lump-free. Add the vanilla extract and mix to combine.
10. Gradually add the powdered sugar, beating until smooth and creamy.
11. Once the cakes are fully cooled, frost the first layer on a serving tray. Top with the second layer, then frost the top and sides of the entire cake.

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Why You’ll Love This Recipe

This Red Velvet Cake is a timeless classic that offers the perfect balance of richness and lightness. The cake is moist, soft, and infused with the subtle flavor of cocoa, while the cream cheese frosting adds a tangy sweetness that complements the cake perfectly. Its vibrant red color makes it an eye-catching dessert for any occasion. Whether for a special celebration or a cozy treat, this cake is always a crowd-pleaser!

Tips

• Room Temperature Ingredients: Make sure your butter and cream cheese are softened to room temperature for smooth frosting.
• Sift the Dry Ingredients: Sifting the flour, cocoa powder, and leavening agents ensures a light and airy cake.
• Don’t Overmix the Batter: Overmixing the cake batter can result in a dense texture, so mix until just combined.
• Use Gel Food Color: Gel food coloring produces a deeper, more vibrant red compared to liquid food coloring.

Variations and Substitutions

• Flour: You can use cake flour instead of all-purpose flour for a lighter, fluffier texture.
• Vegan Option: Substitute eggs with flax eggs and use non-dairy butter and cream cheese for a vegan-friendly version.
• Cream Cheese Frosting: If you prefer a lighter frosting, consider using whipped cream cheese or a buttercream frosting instead.

FAQs

Can I make this cake ahead of time?
Yes! You can bake the cake layers a day ahead and store them wrapped in plastic wrap at room temperature. Frost the cake just before serving.

Why is my cake not as red as I expected?
Using the correct gel food coloring is key to achieving a vibrant red color. Be sure to use red gel food coloring, as liquid food coloring may not give the same intensity.

Can I freeze Red Velvet Cake?
Yes! You can freeze the cake layers (wrapped tightly in plastic wrap and aluminum foil) for up to 3 months. Thaw them at room temperature before frosting.

Serving

This Red Velvet Cake is perfect for any special occasion, from birthdays and weddings to holidays like Christmas and Valentine’s Day. Serve with a cup of coffee, milk, or a glass of champagne for a festive treat.

Suggestions

• Decorating: For an extra touch, top the frosted cake with shaved chocolate, red velvet cake crumbs, or fresh berries.
• Make Cupcakes: Use this recipe to make delicious red velvet cupcakes by dividing the batter into cupcake liners and baking for 18-20 minutes. Top with frosting once cooled.

Enjoy this show-stopping cake with friends and family at your next celebration!