Ah, red velvet cake. The quintessential dessert for any special occasion. Its rich, velvety texture, combined with its bold red color, makes it a true showstopper. And let’s not forget about that cream cheese frosting – it’s the perfect compliment to the slightly tangy flavor of the cake itself.
The origins of red velvet cake are somewhat shrouded in mystery, with some claiming it dates back to the early 20th century and others saying it’s a more recent creation. Regardless of its history, one thing is certain – red velvet cake has become a beloved dessert all over the world.
To make a red velvet cake, you’ll need a few basic ingredients: flour, sugar, eggs, cocoa powder, food coloring, and buttermilk. The key to achieving that perfect red color is to use just the right amount of food coloring – not too much, or it will be too overpowering, but not too little, or it won’t have that signature red velvet look.
When the cake is finished baking, it’s important to let it cool completely before frosting it. Otherwise, the frosting will melt and you’ll end up with a mess. So be patient, and let the cake cool to room temperature before slathering on that creamy, dreamy cream cheese frosting.
This is a cake perfect for any special occasion, whether it’s a birthday, anniversary, or just a casual gathering with friends, this stunning dessert is sure to be a hit. So go ahead, indulge in a slice (or two) of red velvet heaven. You deserve it!
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Red Velvet Cake with Cream Cheese Frosting
Best Cream Cheese Frosting:
- 5 cups powdered frosting, sifted
- 16 oz cream cheese, room temp.
- 1 cup unsalted butter, room temp.
- 2 tsp vanilla extract
- 1/8 tsp salt
- Preheat oven to 350 F. Lightly grease and flour three 8 or 9 inch round cake pans.
- Sift together flour, cacao powder, baking soda and salt.
- In a separate medium bowl, combine the buttermilk, vinegar, vanilla and red gel.
- In a stand mixer, fitted with a paddle attachment, beat together the butter, oil and sugar on medium high speed, until smooth and fluffy – about 2 minutes. Add the eggs, one at a time, beating until fully combined after each addition. With the mixer on low speed, beat in the flour mixture in two to three additions, alternating with the red buttermilk mixture. Use a rubber spatula to scrape down the sides of the bowl as you go.
- Divide the batter evenly among the three pans. Bake for 20 minutes or until toothpick comes out clean. Cool in the pans for 15 minutes and then turn over onto wire rack to allow to completely cool prior to icing.
- In a stand mixer, fitted with a paddle attachment, beat the cream cheese, butter, vanilla and salt until smooth, about 2 minutes. Add the powdered sugar and mix on low until fully combined. Then, increase to medium high speed and beat for 2 more minutes until creamy, smooth and fluffy.
- For this cake, spread about 1.5 cups per layer. I did not do the sides because I wanted to show the beautiful red cake. But you can do the sides – there is definitely enough frosting.