Red Velvet Cake with Cream Cheese Frosting
This cake is a marvel to behold and taste! The intense red reminds me of exotic flowers I discovered during my travels in South America. Its soft and tender texture, however, brings back memories of my grandmother's traditional baking in Estonia. It's a dessert that evokes joy and warmth!
This recipe requires precision, especially with measurements and temperatures, to achieve that signature velvety texture. Make sure all your dairy ingredients and eggs are at room temperature before you begin. This is the secret to a smooth, perfectly emulsified batter and a lump-free frosting. Let's get started!
17Ingredients
- 300 g Cake Flour(Sifted)
- 15 g Unsweetened Cocoa Powder
- 5 g Baking Soda((approx. 1 tsp))
- 4 g Salt((approx. 1/2 tsp))
- 115 g Unsalted Butter(Room temperature)
- 300 g Granulated Sugar
- 2 units Large Eggs(Room temperature)
- 120 ml Vegetable Oil
- 240 ml Buttermilk(Room temperature)
- 10 ml Vanilla Extract((approx. 2 tsp))
- 5 ml White Vinegar((approx. 1 tsp))
- 15 ml Red Food Coloring (Gel)((approx. 1 tbsp), or to desired color)
- 450 g Cream Cheese(Full-fat, block style, cold)
- 115 g Unsalted Butter(Room temperature)
- 480 g Powdered Sugar(Sifted)
- 10 ml Vanilla Extract((approx. 2 tsp))
- 2 g Salt((approx. 1/4 tsp))
Nutrition Facts
Instructions
Preheat your oven to 175°C (350°F). Grease and flour two 23cm (9-inch) round cake pans. For extra protection, line the bottoms with parchment paper.
In a medium bowl, whisk together the sifted cake flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, using a stand mixer with a paddle attachment or a hand mixer, beat the room-temperature butter and granulated sugar on medium-high speed for exactly 3 minutes, until light, pale, and fluffy. Scrape down the sides of the bowl as needed.
Add the eggs one at a time, beating well for 30 seconds after each addition. Add the oil, vanilla, vinegar, and red food coloring. Beat on medium speed for 1 minute until everything is well combined and the color is uniform.
With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions (Dry, Buttermilk, Dry, Buttermilk, Dry). Mix only until just combined after each addition. Do not overmix.
Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes. Test for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs attached. The top should also spring back when lightly touched.
Let the cakes cool in the pans on a wire rack for 10 minutes. Then, invert the cakes onto the wire rack, remove the parchment paper, and let them cool completely to room temperature before frosting.
For the frosting: In a large bowl, beat the room-temperature butter on medium speed until creamy, about 1 minute. Add the COLD cream cheese and beat on medium-high speed for 2 minutes until smooth and combined. Do not overbeat.
Turn the mixer to low and gradually add the sifted powdered sugar, then the vanilla and salt. Once incorporated, increase the speed to medium-high and beat for 2-3 minutes until the frosting is light and fluffy. Be careful not to overmix, as it can become runny.
To assemble, place one cooled cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second cake layer on top and frost the top and sides of the entire cake. Decorate with cake crumbs if desired. Chill for at least 30 minutes before slicing to set the frosting.
Chef's Tip
Do not overmix the batter once you add the flour! Mix only until the streaks of flour disappear. Overmixing develops gluten, which will result in a tough, dense cake instead of a tender, velvety one.
Comments
0Write a Review
Loading comments...
Red Velvet Cake with Cream Cheese Frosting
Ingredients
Red Velvet Cake
- 300 g Cake Flour (Sifted)
- 15 g Unsweetened Cocoa Powder
- 5 g Baking Soda ((approx. 1 tsp))
- 4 g Salt ((approx. 1/2 tsp))
- 115 g Unsalted Butter (Room temperature)
- 300 g Granulated Sugar
- 2 units Large Eggs (Room temperature)
- 120 ml Vegetable Oil
- 240 ml Buttermilk (Room temperature)
- 10 ml Vanilla Extract ((approx. 2 tsp))
- 5 ml White Vinegar ((approx. 1 tsp))
- 15 ml Red Food Coloring (Gel) ((approx. 1 tbsp), or to desired color)
Cream Cheese Frosting
- 450 g Cream Cheese (Full-fat, block style, cold)
- 115 g Unsalted Butter (Room temperature)
- 480 g Powdered Sugar (Sifted)
- 10 ml Vanilla Extract ((approx. 2 tsp))
- 2 g Salt ((approx. 1/4 tsp))
Instructions
- Preheat your oven to 175°C (350°F). Grease and flour two 23cm (9-inch) round cake pans. For extra protection, line the bottoms with parchment paper.
- In a medium bowl, whisk together the sifted cake flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, using a stand mixer with a paddle attachment or a hand mixer, beat the room-temperature butter and granulated sugar on medium-high speed for exactly 3 minutes, until light, pale, and fluffy. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating well for 30 seconds after each addition. Add the oil, vanilla, vinegar, and red food coloring. Beat on medium speed for 1 minute until everything is well combined and the color is uniform.
- With the mixer on low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions (Dry, Buttermilk, Dry, Buttermilk, Dry). Mix only until just combined after each addition. Do not overmix.
- Divide the batter evenly between the two prepared pans. Bake for 30-35 minutes. Test for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs attached. The top should also spring back when lightly touched.
- Let the cakes cool in the pans on a wire rack for 10 minutes. Then, invert the cakes onto the wire rack, remove the parchment paper, and let them cool completely to room temperature before frosting.
- For the frosting: In a large bowl, beat the room-temperature butter on medium speed until creamy, about 1 minute. Add the COLD cream cheese and beat on medium-high speed for 2 minutes until smooth and combined. Do not overbeat.
- Turn the mixer to low and gradually add the sifted powdered sugar, then the vanilla and salt. Once incorporated, increase the speed to medium-high and beat for 2-3 minutes until the frosting is light and fluffy. Be careful not to overmix, as it can become runny.
- To assemble, place one cooled cake layer on a serving plate. Spread a generous layer of frosting on top. Place the second cake layer on top and frost the top and sides of the entire cake. Decorate with cake crumbs if desired. Chill for at least 30 minutes before slicing to set the frosting.
Let's Cook Together!
Join Melmii's culinary community and get exclusive recipes
melmii.eu | YouTube: @melmiifood | Instagram: @melmii.food