Moist and Smooth Red Velvet Cake with Cream Cheese Frosting
The most irresistible red velvet cake generously spread with cream cheese frosting. Moist and smooth with velvety texture; perfect complement in your afternoon tea.
Equipment
- Oven
- 9-inch round baking pan
- Parchment / Baking paper
- Mixing bowls
- Rubber spatula
- Icing spatula/ Spreader
Ingredients
For Cake:
- 2 and ½ cups cake flour or all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 and ½ tablespoons unsweetened natural cocoa powder
- ½ cup unsalted butter, softened to room temperature
- 1 and ½ cups granulated sugar
- 2 medium eggs, room temperature
- 1 cup canola or vegetable oil
- 1 teaspoon apple cider vinegar or distilled white vinegar
- 1 cup buttermilk, at room temperature
- 2 tablespoons vanilla extract/ essence
- 1 tablespoon liquid or gel red food coloring
For Cream Cheese Frosting:
- 16 ounces full-fat block cream cheese, softened to room temperature
- ¾ cup unsalted butter, softened to room temperature
- 3 cups confectioner’s sugar or powdered sugar
- 2 teaspoons vanilla extract/ essence
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (180°C). Grease 9-inch cake pan, line with parchment paper.
Make the batter:
- Combine the flour, baking soda, salt and cocoa powder together in a large bowl. Whisk and sift to remove any lumps then set aside.
- Using a handheld mixer, beat the butter and sugar together on medium-high speed until combined, about 4-5 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
- Add the eggs (one at a time), oil, vinegar and buttermilk. Beat on high for 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed.
- With the mixer on low speed, slowly add the dry ingredients in 2-3 additions. Mix until well blended.
- Pour in vanilla essence/ extract and red food coloring. Beat until well incorporated.
- Divide batter into two and pour into the cake pan. Or if you only have 1 pan, divide the batter and reserve the other half and bake individually. Bake for around 30 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer. However, careful not to overbake as the cakes may dry out.
- Remove cake from the oven and cool completely on a wire rack. Note: The cakes must be completely cool before frosting and assembling.
Make the frosting:
- In a large bowl using a handheld mixer, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.
- Add the confectioners’ sugar by batch and fold it first into the cream cheese and butter mixture. This will prevent it flying out because of its powdered form. Beat until smooth.
- Pour the vanilla extract and salt. Beat for 3 minutes until completely combined and creamy.
- Note: You can add more confectioners’ sugar if frosting is too thin, little milk if frosting is too thick, or a pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
Assemble and frost:
- Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Crumble this to decorate the finished cake.
- Place 1 cake layer on your cake stand or serving plate.
- Using and icing spatula, evenly cover the top with frosting. Top with second layer and spread remaining frosting all over the top and sides.
- Decorate your cake using the crumbled pieces from cake by placing it on side or on top. Or you want yo can decorate it according to your preferences.
- Refrigerate cake for at least 1-2 hours before slicing. This helps the cake hold its shape when cutting.
- Serve and enjoy!
Video
Notes
- Use cake flour if you can. Cake flour has lower protein content than all-purpose flour which creates a softer, lighter and velvety cake! You can use all-purpose flour if that’s what you have. You can still make an incredible cake. Alternatively, you can make a cake flour substitute by measuring 1 cup of all-purpose flour, remove 2 tablespoons then add 2 tablespoons cornstarch to make it 1 cup cake flour. It is important that you have to sift it twice to combine it fully.
- Don’t skip using oil. The oil guarantees a moist sponge.
- Buttermilk is an important ingredient in red velvet cake. You can use buttermilk or make your own buttermilk by combining 1 tablespoon of vinegar or lemon juice and fill until it measures 1 cup of full cream milk. Stir and let it sit for 5 minutes before using.
- Make sure that all your ingredients are at room temperature before starting. Why? When everything is near the same temperature, they mix together easily, evenly, and produce a uniform texture. Very important!
- Be sure to sift the dry ingredients to remove any lumps of cocoa powder. This will also help to keep the cake soft and light.
- Grease and line your baking pan/s with parchment paper/ baking paper to make it easier to remove the cake layers out of your pan. Parchment paper helps the cakes seamlessly release from the pans.
- The amount of red food coloring is up to you. I used about 1 tablespoon of liquid food coloring but you can add more if you want and dye the batter until you are pleased with the color. Use beet powder for a natural alternative or leave the food coloring out completely.
- You can use this cake batter to make 2-3 dozen cupcakes. Fill cupcake liners 1/2 – 2/3 of the way full. Bake for around 20 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Then top with cream cheese if you desire.
