Introduction to Red Velvet Cake with Cream Cheese Frosting
Red velvet cake is not just a feast for the eyes; it's a delightful experience for the taste buds. The combination of rich cocoa, the tang of buttermilk, and that unmistakable velvety texture creates a cake that's sophisticated yet approachable. Whether it’s a birthday celebration or an everyday treat, nothing beats the allure of homemade red velvet cake with cream cheese frosting.
Why Choose Homemade Red Velvet Cake?
Making your own red velvet cake allows you to craft a dessert that is truly unique and tailored to your preferences. While store-bought versions may lack the depth of flavor and moistness, a homemade version can be a labor of love that results in a gourmet experience. Plus, using quality ingredients lets you skip the artificial additives often found in commercial cakes, so you can indulge guilt-free.
Have you ever tried beloved family recipes? They can bring back sweet memories and create new ones in your own kitchen. With this recipe, you’ll harness the magic of butter, cream cheese, and just the right amount of red food coloring for a showstopper that tastes as good as it looks.
Join me in exploring this delectable journey of flavors and textures—your taste buds will thank you! For more on baking essentials, check out King Arthur Baking's Guide for tips and insights.
Ingredients for Red Velvet Cake with Cream Cheese Frosting
When you dive into creating a red velvet cake with cream cheese frosting, having the right ingredients is essential for achieving that perfect flavor and texture. Here’s a breakdown of what you’ll need:
Essential Cake Ingredients
- Cake Flour: 3 cups (360g) for a tender crumb.
- Baking Soda: 1 teaspoon to help the cake rise.
- Cocoa Powder: 2 tablespoons adds a subtle chocolate flavor.
- Salt: ½ teaspoon to balance sweetness.
- Unsalted Butter: ½ cup (113g), softened for creaminess.
- Granulated Sugar: 2 cups (400g) for the right sweetness level.
- Neutral Oil: 1 cup (240ml), either canola or vegetable, keeps the cake moist.
- Eggs: 4 large, room temperature for better mixing.
- Vanilla Extract: 1 tablespoon for added flavor.
- Distilled White Vinegar: 1 teaspoon brightens the red hue.
- Red Food Coloring: Use liquid or gel, to achieve that signature color.
- Buttermilk: 1 cup (240ml), also at room temperature, adds tanginess.
Key Frosting Ingredients
For the luscious cream cheese frosting that pairs perfectly with your red velvet cake:
- Cream Cheese: 16 ounces (452g), must be full-fat and softened.
- Unsalted Butter: A generous ¾ cup (170g) for a creamy base.
- Confectioners’ Sugar: 5 cups (600g) to sweeten things up beautifully.
- Vanilla Extract: 1 and ½ teaspoons enhances the frosting’s flavor.
- Salt: A pinch to taste, balances the sweetness.
With these ingredients assembled, you're well on your way to creating a stunning red velvet cake with cream cheese frosting. Ready to get baking? Check out Sally’s baking guide for tips and tricks!
Preparing Red Velvet Cake with Cream Cheese Frosting
When it comes to baking, there’s nothing quite as delightful as a red velvet cake with cream cheese frosting. The contrast of the rich, red layers against the creamy frosting is simply irresistible! Let’s dive into the steps to prepare this mouthwatering cake from scratch, making the whole experience as enjoyable as the delicious end result.
Gather and Prepare Your Ingredients
Before you start mixing, make sure you have all your ingredients prepped and ready to go. Here’s a quick checklist:
- 3 cups cake flour
- 1 teaspoon baking soda
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon salt
- ½ cup unsalted butter
- 2 cups granulated sugar
- 1 cup canola or vegetable oil
- 4 large eggs, separated
- 1 tablespoon vanilla extract
- 1 teaspoon distilled white vinegar
- Red food coloring
- 1 cup buttermilk
For the frosting, you'll need:
- 16 ounces cream cheese
- ¾ cup unsalted butter
- 5 cups confectioners' sugar
- 1 and ½ teaspoons vanilla extract
- Pinch of salt
Having everything measured out makes the process smoother and more enjoyable.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, cocoa powder, and salt until well combined. This step not only blends the flavors but also helps avoid clumps in your cake batter.
Cream the Butter and Sugar
Using a handheld or stand mixer with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed until the mixture is light and fluffy, about one minute. Scraping down the sides of the bowl ensures everything is well mixed.
Add Wet Ingredients and Combine
Next, incorporate the oil, egg yolks, vanilla extract, and vinegar. Beat this mixture for about two minutes, until it's smooth. Now is the time to mix in the dry ingredients gradually along with the buttermilk, adding color with red food dye until you've achieved your desired hue.
Fold in the Egg Whites
In a separate bowl, whip the reserved egg whites until stiff peaks form. Gently fold these into your batter to achieve that airy, velvet-like texture that’s so characteristic of red velvet cake.
Bake the Layers
Divide the batter evenly between your prepared cake pans. Bake in a preheated oven at 350°F (177°C) for about 30-32 minutes, or until a toothpick inserted in the center comes out clean. Allow your cakes to cool completely in the pans on a wire rack – patience is key here!
Prepare the Cream Cheese Frosting
While your layers are cooling, let's whip up the frosting. Beat together the softened cream cheese and butter until smooth, then add in the confectioners' sugar, vanilla, and salt. Mix on low speed to prevent a sugary cloud before increasing to high speed until creamy.
Assemble and Frost the Cake
To assemble, slice off the tops of your cakes for a flat surface. Place one layer on your serving plate, and spread a generous layer of frosting on top. Add the second layer and cover the cake with the remaining frosting, smoothing it beautifully around the sides.
Now that you’re all set with this red velvet cake with cream cheese frosting, let it chill in the fridge for a bit before slicing. Not only does this make for cleaner cuts, but it also enhances the flavors—what’s not to love about that? Enjoy every scrumptious bite!
Variations on Red Velvet Cake
Gluten-free Red Velvet Cake
Looking for a gluten-free twist on the classic red velvet cake with cream cheese frosting? You can easily swap out the regular flour for a blend of gluten-free cake flour or a homemade mix. Many recipes suggest using almond flour or a dedicated gluten-free blend for the best texture. Make sure to check your baking powder and other ingredients for gluten-free certification.
Red Velvet Cupcakes
If you're in the mood for individual treats, red velvet cupcakes are an excellent option! Simply use the same batter from the cake recipe and pour it into cupcake liners, filling them about two-thirds full. Bake for around 20-21 minutes, and don't forget to top them with luscious cream cheese frosting for that perfect finish. Cupcakes are not just adorable; they’re also great for parties or as a grab-and-go dessert. Want to learn more? Check out my guide on baking cupcakes for tips!
Baking Notes for Red Velvet Cake
Tips for Achieving a Moist Cake
To create a deliciously moist red velvet cake with cream cheese frosting, keeping a few essential tips in mind will help you achieve cake perfection:
- Use Cake Flour: It has a lower protein content, yielding a tender crumb. If you can't find cake flour, you can make a substitute using all-purpose flour mixed with cornstarch.
- Don’t Overbake: Keep an eye on your cake as it bakes. It's ready when a toothpick comes out clean but not dry.
- Incorporate Buttermilk: The acidity in buttermilk adds moisture and richness. If you don’t have it, a homemade substitute can work just as well!
- Egg Whites: Whipping the egg whites and folding them gently into the batter adds air, resulting in a fluffier texture.
For more baking tips, check out King Arthur Baking which has fantastic insights on achieving the perfect cake!
Serving suggestions for Red Velvet Cake
Festive occasions and pairings
Red velvet cake with cream cheese frosting is a stunning centerpiece for any celebration. It's particularly perfect for events like birthdays, anniversaries, and holidays like Valentine's Day or Christmas due to its vibrant red hue.
Consider pairing this delightful cake with:
- Fresh berries: Strawberries or raspberries add a lovely tartness that balances the sweetness.
- Coffee or tea: A warm cup complements the cream cheese frosting beautifully. Try a rich espresso or a fragrant herbal tea.
- Decorative touches: Use white chocolate curls or edible gold flakes to elevate the presentation.
Remember, this cake can also shine at casual gatherings with friends, making every slice feel special.
For serving tips, check out this guide on dessert pairings.
Tips for Making Perfect Red Velvet Cake
Ensuring Even Baking
To achieve a beautifully baked red velvet cake with cream cheese frosting, make sure to evenly distribute your batter in the cake pans. Level the top of your batter with a spatula for uniform baking. Rotate the pans halfway through the baking time to help them cook evenly. A toothpick test is your best friend; it should come out clean when inserted into the center, indicating readiness.
Storing Your Cake Properly
After frosting your cake, let it sit for at least 30 minutes in the refrigerator. This helps the frosting set and makes slicing easier. For storage, wrap any leftovers tightly in plastic wrap or place them in an airtight container. Your cake can last up to five days in the fridge — but trust us, it may not last that long! For longer storage, consider freezing the cake layers without frosting; just make sure to wrap them well and seal them in a freezer-safe bag.
Time Details for Red Velvet Cake
Preparation Time
Getting everything together for your red velvet cake with cream cheese frosting will take around 30 minutes. Make sure to have all your ingredients at room temperature for an even mix!
Baking Time
Once you’ve whipped up that gorgeous batter, it’s time to bake! Allow 30-32 minutes in the oven for the cake layers to rise and achieve that perfect springiness.
Total Time
From prepping to enjoying a slice of your moist, delicious cake, set aside about 3 hours. This includes cooling time, which is essential for a masterpiece that’s ready to frost and devour.
For more tips on the timing, check out this informative article.
Nutritional Information for Red Velvet Cake
When indulging in a slice of red velvet cake with cream cheese frosting, it's helpful to know the nutritional breakdown to balance your treat with your daily intake.
Calories per serving
Each slice of this delightful cake contains approximately 380 calories, making it a satisfying dessert for those special occasions or a sweet reward after a long week.
Sugar content
This decadent cake boasts about 33 grams of sugar per slice, so it's definitely a treat to enjoy in moderation. The sweet, creamy frosting really elevates the flavor!
Protein content
You'll find around 4 grams of protein in each slice, which comes from the eggs and cream cheese. While not a significant source of protein, every bit counts towards your daily nutritional goals.
For more in-depth nutritional information, you can explore resources like the USDA FoodData Central or check nutrition labels if you're mindful about ingredients. Enjoy your baking!
FAQs about Red Velvet Cake
What is the origin of red velvet cake?
Red velvet cake has an intriguing history, believed to have originated in the late 19th century. Some trace its roots to the United States, particularly in the Victorian-era South, where it was often associated with fine dining and special occasions. The cake was originally a simple chocolate cake with a subtle reddish hue, enhanced by the reaction of cocoa with acidic ingredients like buttermilk and vinegar. Today, red velvet cake with cream cheese frosting has become a beloved classic, often served at weddings and birthdays.
How can I achieve a vibrant red color?
For that beautiful red hue in your cake, opt for high-quality gel food coloring over liquid. Gel coloring is more concentrated, allowing you to achieve a deep shade with less product. Aim for 1-2 teaspoons for best results. You can also consider natural alternatives like beet powder, but be prepared for a slightly different flavor.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Simply let them cool completely, cover them tightly, and store them at room temperature. The cream cheese frosting can also be prepared ahead—just bring it to room temperature before frosting the cake. This makes it easy to whip up a stunning dessert without the last-minute rush! For more tips, check out this helpful guide.
Conclusion on Red Velvet Cake with Cream Cheese Frosting
Creating the perfect red velvet cake with cream cheese frosting is not just about the look; it’s about delightful flavors and textures that come together in each bite. This recipe promises a moist, flavorful cake topped with a creamy frosting that leaves everyone asking for seconds. Happy baking!
Red Velvet Cake with Cream Cheese Frosting
Equipment
- 9-inch cake pans
- Mixing Bowls
- handheld mixer
- rubber spatula
- silicone spatula
- Cooling Rack
- Icing spatula
- Bench scraper
- piping bag
Ingredients
Cake Ingredients
- 3 cups cake flour spooned & leveled
- 1 teaspoon baking soda
- 2 Tablespoons unsweetened natural cocoa powder
- ½ teaspoon salt
- ½ cup unsalted butter softened to room temperature
- 2 cups granulated sugar
- 1 cup canola or vegetable oil
- 4 large eggs room temperature and separated
- 1 Tablespoon pure vanilla extract
- 1 teaspoon distilled white vinegar
- red food coloring liquid or gel
- 1 cup buttermilk at room temperature
Cream Cheese Frosting
- 16 ounces full-fat brick cream cheese softened to room temperature
- ¾ cup unsalted butter softened to room temperature
- 5 cups confectioners’ sugar
- 1.5 teaspoons pure vanilla extract
- salt pinch, to taste
Instructions
Preparation
- Preheat oven to 350°F (177°C). Grease two cake pans, line with parchment paper rounds, then grease the parchment paper.
- Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
- Beat the butter and sugar together on medium-high speed until combined. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes.
- With the mixer on low speed, add the dry ingredients alternating with the buttermilk. Beat in food coloring just until combined. Whip egg whites until fluffy peaks form and gently fold into cake batter.
- Divide batter between cake pans. Bake for 30-32 minutes or until the tops spring back and a toothpick comes out clean. Cool completely.
- In a large bowl, beat the cream cheese and butter together until smooth. Add confectioners’ sugar, vanilla, and a pinch of salt. Beat until creamy.
- Slice off the tops of the cakes to create a flat surface. Place one layer on a cake stand, cover with frosting, then add the second layer and frost the top and sides.
- Refrigerate cake for at least 30-60 minutes before slicing.
- Store leftover cake tightly in the refrigerator for up to 5 days.
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