Tender Red Velvet Cake with Cream Cheese Frosting

photo by Chickee


- Ready In:
- 1hr 40mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
-
CAKE
- 2 1⁄4 cups all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 1 pinch salt
- 1 cup buttermilk
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 tablespoons natural cocoa powder
- 2 tablespoons one 1-ounce bottle red food coloring
- 12 tablespoons unsalted butter, softened (1 1/2 sticks)
- 1 1⁄2 cups granulated sugar
-
FROSTING
- 16 tablespoons unsalted butter, softened (2 sticks)
- 4 cups confectioners' sugar
- 16 ounces cream cheese, cut into 8 pieces, softened
- 1 1⁄2 teaspoons vanilla extract
- 1 pinch salt
directions
-
FOR THE CAKE:
- Place oven rack in the middle position and heat oven to 350°F.
- Grease and flour two 9-inch round cake pans.
- Whisk flour, baking soda, and salt in medium bowl.
- Whisk buttermilk, vinegar, vanilla, and eggs in large measuring cup.
- Mix cocoa with food coloring in small bowl until a smooth paste forms.
- Beat butter and sugar together on medium-high speed until fluffy, about 2 minutes, scraping down bowl as necessary.
- Add one-third of flour mixture and beat on medium-low speed until just incorporated, about 30 seconds.
- Add half of buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down bowl as necessary and repeat with half of remaining flour mixture, remaining buttermilk mixture, and finally remaining flour mixture.
- Scrape down bowl, add cocoa mixture, and beat on medium speed until completly incorporated, about 30 seconds.
- Using rubber spatula, give batter final stir.
- Scrape into prepared pans and bake until cake tester inserted in center comes out clean, about 25 minutes.
- Cool cakes in pans 10 minmutes then turn out onto rack to cool completely, at least 30 minutes.
-
FROSTING:
- Using electric mixer, beat butter and sugar on medium-high speed until fluffy, about 2 minutes.
- Add cream cheese, one piece at a time, and beat until incorporated, about 30 seconds.
- Beat in vanilla and salt.
- Refrigerate until ready to use.
- When cakes are cooled, spread about 2 cups frosting on one cake layer. Top with second cake layer and spread top and sides of cake with remaining frosting.
- Cover and refrigerate until ready to serve, up to 3 days.
Reviews
-
Let me say first off, I've had Red Velvet Cake every year since I can remember Christmas! I've always used my Mom's recipe, and this is the first time I used butter instead of oil. This recipe also calls for less sugar, less food coloring, and no butternut flavoring. I stuck to the recipe except I just had to add a bit of butter nut flavoring, and after looking at my batter, I added some more red food coloring. I like a nice "maroon red velvet" color. I also put the cocoa in with the dry ingredients and the food coloring in with the wet ingredients instead of making a paste. This recipe is exceptional, and I'll continue to combine elements from this recipe with my Mom's old recipe. Beautiful cake for Christmas or Valentine's Day!
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Super cake, mersaydees! I've never had one of these before, let alone made one, so the first time I made it I followed it to the letter. The cocoa I used was quite pale, but wasn't dutch processed as requested. The resulting cake was a funny colour because of this. I also found the cocoa/colouring paste a little hard to work with and did not evenly distribute the colour. I made the cake a second time with a different cocoa, it is the same colour as dutch processed but doesn't say that it is. I also added the cocoa to the flour mix and the colouring to the buttermilk mixture, and found that much simpler. The only other comment I have is that there was at least a cup too much icing! But that was OK since it tasted good ;) I might have needed to eat some whilst decorating. I took the second one to work decorated with strawberries and everyone was impressed! Thanks for a new favourite.
Tweaks
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Let me say first off, I've had Red Velvet Cake every year since I can remember Christmas! I've always used my Mom's recipe, and this is the first time I used butter instead of oil. This recipe also calls for less sugar, less food coloring, and no butternut flavoring. I stuck to the recipe except I just had to add a bit of butter nut flavoring, and after looking at my batter, I added some more red food coloring. I like a nice "maroon red velvet" color. I also put the cocoa in with the dry ingredients and the food coloring in with the wet ingredients instead of making a paste. This recipe is exceptional, and I'll continue to combine elements from this recipe with my Mom's old recipe. Beautiful cake for Christmas or Valentine's Day!
RECIPE SUBMITTED BY
mersaydees
Bloomington, Indiana