Classic Red Velvet Cake with Cream Cheese Frosting

Name: Classic Red Velvet Cake with Cream Cheese Frosting
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12 servings
Cuisine: Deutsch
Ingredients: 2.5 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon cocoa powder (unsweetened, natural); 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter, softened; 2 cups granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup buttermilk; 2 tablespoons red food coloring (liquid or gel); 1 tablespoon white vinegar; 1 (8-ounce) block cream cheese, softened; 1/2 cup (1 stick) unsalted butter, softened; 4 cups powdered sugar, sifted; 1 teaspoon vanilla extract; 1-2 tablespoons milk or cream (if needed for consistency)

(0 Ratings)

This classic Red Velvet Cake is a showstopper, perfect for Valentine's Day or any special occasion. It features two layers of soft, velvety cake with a signature reddish-brown hue and a subtle cocoa flavor, enhanced by buttermilk and vinegar for its unique texture. Generously slathered with a rich, tangy, and irresistibly smooth cream cheese frosting, this cake offers a delightful balance of flavors and a truly luxurious experience.

speichern

Classic Red Velvet Cake with Cream Cheese Frosting

Prep Time30 min

Cook Time30 min

Servings12 servings

DifficultyMedium

Equipment

Two 9-inch round cake pansElectric mixerMixing bowlsWire rackSpatula

Instructions

1
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.
2
In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3
In a separate small bowl, combine the buttermilk, red food coloring, and white vinegar. Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix.
4
Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
5
While cakes cool, prepare the frosting: In a large bowl, beat the softened cream cheese and butter together with an electric mixer until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, beating until fully incorporated. Stir in the vanilla extract. If the frosting is too thick, add milk or cream one tablespoon at a time until desired consistency is reached.
6
Once cakes are completely cool, frost the top of the first layer, place the second layer on top, and then frost the top and sides of the entire cake with the cream cheese frosting.

Nutrition

Calories550 kcal

Protein5g

Fat30g

Carbohydrates

Frequently Asked Questions

Why is my red velvet cake not very red?

The intensity of the red color depends largely on the type and amount of food coloring used. Gel food coloring provides a much more vibrant color with less liquid compared to liquid food coloring. Ensure you use enough to achieve the desired hue.

Can I use natural food coloring alternatives?

While traditional red velvet uses artificial red food coloring, you can experiment with natural alternatives like beet powder or beet juice. Be aware that these may impart a slightly different flavor and the color might not be as vibrant or true red as with artificial coloring.

How long can red velvet cake with cream cheese frosting be stored?

Because of the cream cheese frosting, this cake should be stored in an airtight container in the refrigerator for up to 3-4 days. For best flavor and texture, let it come to room temperature for about 30 minutes before serving.

What others say

No ratings yet

Be the first to rate this recipe and share your feedback.

Rate Recipe!

RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.