Decadent Red Velvet Cake with Creamy Frosting Delight
Indulge in a moist Red Velvet Cake layered with creamy frosting, perfect for any occasion.
Equipment
- Mixing bowls
- - Cake pans
- Whisk
- Electric mixer
- Parchment paper
Ingredients
For the Cake
- 1 tablespoon Cooking Spray Prevents sticking; butter can be used as an alternative.
- 1 cup Unsalted Butter Adds richness and moisture; ensure it's at room temperature.
- 1 cup Granulated Sugar Sweetener that aerates the batter; cane sugar is an excellent substitute.
- 2 large Eggs Provides structure and moisture; room temperature ensures even mixing.
- 1 teaspoon Pure Vanilla Extract Enhances flavor; opt for high-quality extract for the best results.
- 2 cups All-Purpose Flour Core structure of the cake; can be substituted with gluten-free flour.
- 1/3 cup Dutch-Processed Cocoa Powder Adds a mild chocolate flavor; unsweetened cocoa works too.
- 1 teaspoon Baking Soda Leavening agent for rise; make sure it's fresh.
- 1 teaspoon Kosher Salt Balances sweetness; feel free to use regular salt.
- 1 cup Buttermilk Adds moisture and tenderness; substitute with milk plus 1 tbsp vinegar.
- 1 tablespoon Distilled White Vinegar Reacts with baking soda for leavening; can be omitted.
- 2 tablespoons Red Food Coloring Provides the signature red hue; look for natural dye options.
For the Cream Cheese Frosting
- 2 packages Cream Cheese Creates a tangy and creamy topping; low-fat option available.
- 2 cups Powdered Sugar Sweetens the frosting; ensures smooth consistency.
- 1 teaspoon Vanilla Extract Adds an extra flavor dimension.
- 2-4 tablespoons Heavy Cream Helps achieve desired spreadable texture; can be substituted.
Instructions
Cake Making Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans with cooking spray or butter, then line with parchment paper.
- In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Incorporate the large eggs one at a time, mixing well after each, then stir in the pure vanilla extract.
- In a separate bowl, whisk together all-purpose flour, Dutch-processed cocoa powder, baking soda, and kosher salt.
- Gradually add half of the dry mixture to the butter mixture, then add the buttermilk, distilled vinegar, and red food coloring.
- Mix until smooth, then add the remaining dry ingredients until well incorporated.
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, until a toothpick comes out clean.
- Allow cakes to cool in the pans for about 15 minutes, then transfer to wire racks to cool completely.
- Level the tops of the cakes if necessary, then spread a layer of cream cheese frosting between the layers and frost the top and sides.
Notes
Expert Tips: Use room temperature ingredients for a smooth batter, do not overmix, and check ingredient freshness for the best results.