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Red velvet cake with cream cheese frosting

Moist and fluffy Red Velvet Cake with Cream Cheese Frosting! This Southern Classic is always a crowd-pleaser!Red Velvet Cake and Cream Cheese FrostingI’m a lover of all things red velvet. Red velvet cupcakes, red velvet donuts, and of course, classic red velvet cake!!! So when I started brainstorming recipes for the upcoming holiday season, I
knew a stunning red velvet layer cake had to be on the menu! It’s just so festive.In my opinion, this red velvet cake is everything red velvet cake should be. Each slice is:moist and fluffysuper FLAVORFULperfectly sweetslightly tangyvibrantly coloredslathered in cream cheese frostingand utterly deliciousRed Velvet Cake Recipe Cream Cheese
FrostingTips and Tricks for Recipe Success:This recipe requires cake flour. Cake flour is extra finely ground flour which gives this red velvet cake its moist, delicate crumb. In most grocery stores you can find cake flour in the baking aisle. You can also order it online here.If you can’t find cake flour and don’t feel like buying it online – don’t fret!
Making your own cake flour is easy and only requires two ingredients: cornstarch and all-purpose flour. Here’s what you do: For every 1 cup of flour called for in the recipe, remove 2 Tbsp of flour. Then add in 2 Tbsp of Cornstarch for every 1 cup of flour (you’re replacing the tablespoons of flour taken out with cornstarch). Sift this mixture a few
times (you want it well combined) and that’s it – you just made ready-to-use cake flour.When you measure your flour, be sure you’re not packing it into the measuring cup. Packed flour will yield a dense and dry red velvet cake.Buttermilk is a must for this recipe! If you cannot find buttermilk at your local grocery store, you can make a buttermilk
substitute. You’ll need 1 scant cup of milk (scant meaning just a little less than a whole cup) and 1 tablespoon of lemon juice or apple cider vinegar. You’ll measure the 1 scant cup of milk and then stir in the tablespoon of lemon juice or vinegar. Then simply allow the mixture to stand at room temperature for 5. At this point you’re ready to go! The
milk should be slightly thickened, with tiny curdled bits floating around. It won’t be as thick as regular buttermilk, but it will make a fine substitution for this recipe.For best results make sure your butter, eggs, yolks, and buttermilk have all come to room temperature before you begin baking.For the frosting, you’ll want to make sure your butter and
cream cheese are VERY soft before you begin.If you’d like your cake to look exactly like mine does in these photos, simply top it with red velvet cake crumbs (instructions for this are in the recipe box at the end of this post).More Cake Recipes:White Chocolate Red Velvet Truffle CakeThis vibrant red velvet cake is sure to brighten up any holiday table!
♥♥♥If you try this Red Velvet Cake, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature! Ashley ManilaThe perfect Red Velvet Cake with Cream Cheese Frosting!3 cups cake flour3 tablespoons unsweetened cocoa powder1 and 1/4 teaspoons baking soda1 stick (4 ounces) unsalted butter, at room
temperature1 cup light brown sugar, packed1 cup granulated sugar1 tablespoon vanilla extract3 large eggs plus 2 egg yolks3 tablespoons red food coloring, more or less according to your color preference2 teaspoons apple cider vinegar1 cup buttermilk1 cup vegetable oil2 blocks (16 ounces) full-fat cream cheese, VERY soft1 stick (4 ounces) unsalted
butter, VERY soft1 tablespoon vanilla pure extract (omit if you want a stark white frosting)4 cups confectioners' sugar, sifted, more if neededPreheat oven to 350 degrees (F). Cut out two 9-inch round segments of parchment paper to line your cake pans with. Spray two 9" round cake pans generously - sides and bottom - with nonstick cooking spray,
then place the parchment paper cut out in the bottom of the pans and spray again. It's important to make sure every bit of pan and paper are sprayed so your cakes don't get stuck. Set pans aside.In a medium-sized bowl sift together the cake flour, cocoa powder, and baking soda; set aside. In the bowl of a stand mixer fitted with the paddle
attachment, beat the butter and both sugars until light and fluffy, scraping down the sides of the bowl as needed. Beat in the vanilla extract. Add in the eggs and egg yolks, one at a time, beating well after each addition. Add in the red food coloring and apple cider vinegar and beat smooth. With the mixer on low speed, gradually add in the dry
ingredients, alternating with the buttermilk. Finally beat in the oil, mixing just until combined.Divide the batter evenly among the prepared pans and bake for 40 to 45 minutes, or until the tops are firm and and a cake tester (or toothpick) inserted in the center comes out clean, or with a few moist (but not wet) crumbs clinging to it. Allow the cakes to
cool in the pans for 5 minutes before gently running a knife around the edges to loosen any stuck bits, then turning them out onto a cooling rack to cool completely. While the cakes cool, you can make the frosting.In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese,
butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes.Using a serrated knife, carefully trim the raised top of each cake. Set the cake trimmings aside - you'll use them for
decoration later. Transfer one cake layer to a large plate or cake stand. Spread a thick layer of frosting on top, then gently add the second cake layer, pressing down lightly to seal them together. Frost the top and sides of the cake. Crumble up the cake trimmings and sprinkle them on the top and sides of the cake. Slice and serve, or store in the fridge
for 2 days.Sign up to receive new recipes and more. There is just something so festive about red velvet cake! I mean, all layer cakes in general just scream “party” to me. My Simply Perfect Chocolate Cake, Carrot Cake, and Tiramisu Cake always get tons of ooh’s and ahh’s, and never fail to make any celebration that much happier and more
memorable. But red velvet cake is special. It’s so eye-catching, and every time I make it, that first bite takes my breath away. It’s so moist, and the subtle cocoa and buttermilk flavors are so old-fashioned and comforting! I’ve heard a lot of people say that red velvet cake just tastes like plain cake tinted red, but that is not the case with this recipe at
all. This red velvet cake tastes so rich! The cocoa flavor really shines, and there’s a subtle tang from the buttermilk. The cream cheese frosting plays off of that and adds sweetness. It complements all the flavors in the cake in the most delicious way! THE ORIGIN OF RED VELVET CAKE Red velvet cake has been around for a long time. Southern
bakers have been making it since the 1800’s. The Waldorf-Astoria Hotel in New York claims to have invented it, but since that time it has become hugely popular in the US and around the world. It’s perfect for any occasion, but I especially love to serve it for birthdays, Christmas, Valentine’s Day, and patriotic holidays like Memorial Day and the
Fourth of July. That bright red color is such a show-stopper! WHAT FLAVOR IS RED VELVET CAKE? Red velvet is an oil-based cake that gets its unique flavor from buttermilk, a touch of cocoa, and vinegar. It may sound like a crazy combination, but it’s surprisingly delicious! The buttermilk gives this layer cake a soft, creamy quality, and it’s amazing
how much chocolate flavor just two tablespoons of cocoa powder can bring. Vinegar enhances the subtle tanginess of the buttermilk, but it also reacts with the baking soda to help the cake to rise tall and fluffy. It’s also thought that at one time the natural alkyds in the cocoa powder would chemically react with the acidity in the buttermilk and vinegar
to create the red color. But nowadays, we just use a splash food coloring. WHAT MAKES THIS RED VELVET CAKE RECIPE SPECIAL? This recipe bakes up incredibly moist and delicate, but unlike many other recipes, it’s not the slightest bit oily. There’s enough oil to keep it moist, and plenty of buttermilk for richness. It also contains about a third of
the food coloring of most other red velvet recipes. I just can’t imagine why anything would need more than a tablespoon of red dye. A little bit goes a long way, and this cake looks vibrantly red, with less than half the artificial color. Plus, red velvet cake is one of the easiest things you’ll ever bake from scratch. It comes together almost like a quick
bread: stir the dry ingredients together, stir the liquid ingredients together, combine them, and bake. So simple, quick, and easy! WHAT KIND OF FILLING OR TOPPING TO USE? There are lots of ways to adorn a red velvet cake, but my favorite by far is cream cheese icing. The way the cake and frosting flavors combine is just heavenly. For this layer
cake recipe, I chose a traditional cream cheese frosting. You can read lots more about it here: Cream Cheese Frosting. You can also cover this red velvet cake with fondant! It’s perfect for that, and the bright white is gorgeous against the brilliant red cake. And if you’re looking for a cupcake version, I’ve got you covered! Be sure to check out my Red
Velvet Cupcakes recipe! CAN THIS BE MADE AHEAD? Totally! As a matter of fact, I think it’s best that way. Any time I make a layer cake, I always bake the layers at least a day before I plan to fill and frost them. Once they’ve cooled, wrap them up tightly in plastic wrap and keep them refrigerated. They’ll stay good for several days to a week. You
can also freeze them. I often slip the wrapped cakes into a zip-top bag, just for added protection from freezer burn and funny freezer odors. They should last at least 2 weeks in the freezer, maybe even longer! The cake layers are easiest to frost when they’re cold. They’re less crumbly that way. Sometimes I’ll even frost them frozen and that makes the
job so easy! I hope you’ll make this red velvet cake for your next celebration! It’s sure to impress, with both its stunning good looks and rich, delicious flavor! A FEW MORE OF MY FAVORITE RED VELVET RECIPES: As an amazon associate I earn from qualifying purchases. Course: Dessert Cuisine: American Keyword: red velvet, red velvet cake, red
velvet cake recipe, what is red velvet cake Servings: 10 Calories: 920 kcal To Make the Red Velvet Cake: Preheat the oven to 350 degrees F, mist three 6-inch round cake pans** with non-stick spray, and line with circles cut from parchment. Place the flour, sugar, cocoa, baking soda, and salt in a large bowl and whisk to combine. Place the buttermilk,
oil, egg whites, food coloring, vinegar, and vanilla in a large measuring cup, and stir together. Pour the liquid ingredients into the dry, and stir together until smooth (about 90 seconds to 2 minutes). Divide the batter equally between the three prepared pans. Bake until a toothpick inserted in the thickest part of the cake comes out clean
(approximately 30 to 35 minutes). Cool completely, then fill and frost with cream cheese frosting. To Make the Cream Cheese Frosting: Place the butter, cream cheese, lemon juice, and vanilla in a large mixing bowl, and beat on medium-low speed until smooth. Scrape the bottom and sides of the bowl with a silicone spatula, and add about half the
powdered sugar. Stir in the powdered sugar until combined, then scrape the bottom and sides of the bowl again, and add the remaining powdered sugar and the salt. Stir together until combined, then turn the mixer up to medium-high speed and whip until the frosting is fluffy and stiff. (Be careful not to over-whip, or it could become runny. As soon
as the frosting looks stiff, turn off the mixer and use the frosting immediately.) *If you don’t have buttermilk, you can substitute with plain, unsweetened yogurt, plain unsweetened Greek yogurt, or sour cream. Or, stir 1 1/2 tablespoons of lemon juice or white vinegar into 1 1/2 cups of regular milk. Allow the mixture to stand for 5 minutes, or until
thickened and slightly curdled. **This layer cake can also be baked in two 8-inch diameter cake pans, two 9-inch diameter cake pans, or a 9x13 baking pan. The cake layers may bake up slightly thinner, and the bake times may need to be adjusted. You'll know your cakes are done baking when a toothpick inserted in the middle comes out clean. For
the cupcake version, click here: Red Velvet Cupcakes. This homemade Red Velvet Cake is soft and moist with an irresistible Cream Cheese Frosting. This is the most requested cake recipe on our site. This post may contain affiliate links. Read my disclosure policy. We love making cakes for special occasions and Red Velvet is a classic choice for
Valentine’s Day, Birthdays, Thanksgiving, and Christmas. Watch the video tutorial and see how easy it is to make this bakery-quality Red Velvet Cake recipe. Red Velvet Cake Video If you enjoyed this video for Red Velvet Cake, please subscribe to our Youtube Channel (P.S. Click the BELL icon so you can be the first to know when we post a new
video). What is Red Velvet Cake? Red Velvet Cake is said to have originated during the Great Depression and is known for its soft, velvety crumb and its signature red or red-brown colored chocolate cake layers. Red velvet cakes have common ingredients like cocoa powder, buttermilk, vinegar, butter, flour, and red food coloring. Ingredients The
color in this cake relies on the natural reaction of 3 key ingredients (vinegar, cocoa, buttermilk) so you don’t have to rely on a ton of food coloring. P.S. Get exact measurements and print the recipe below. Cocoa Powder (not dutch process) – naturally turns a dark red when it reacts with buttermilk and vinegar.Vinegar – activates baking soda and adds
extra acid to help maintain the red color in baking. Buttermilk – adds moisture, flavor, and keeps the cake light and fluffy.Butter and Vegetable Oil – Add moisture to the cake to form a soft crumb. Red Gel Color – makes the cake a more vibrant and bright red. Flour, Eggs, Sugar, Salt – cake baking basics The Best Food Coloring We highly recommend
using gel food coloring rather than a liquid one. We purchased the 12-color starter kit which is great for any baking project. Gel is more concentrated so you need less of it. This cake calls for just 1/2 teaspoon of super red #120 gel color and you could get away with using 1/4 tsp and still maintain a nice color. Gel is thicker which means it’s less likely
to water down your batter or frosting. Common Questions Is Red Velvet Cake chocolate cake? The cocoa in red velvet cake makes it a chocolate cake, but there is only 2 Tbsp of cocoa powder so it isn’t as chocolatey as a classic Chocolate Cake. Can I use Dutch Process cocoa? We do not recommend Dutch Process cocoa because it is an alkalized cocoa
powder and won’t react correctly with baking soda. Stick with a natural cocoa powder like Hershey’s (not Special Dark). What makes the cake red? Natural cocoa turns a dark red when it reacts with buttermilk and vinegar. Adding a little red food coloring makes it a more vibrant red color. What is the best frosting for Red Velvet Cake? It was
originally served with ermine icing (a flour-based, depression-era, cooked frosting). In recent years, Cream Cheese Frosting has become the most popular frosting. To Get Even Cake Layers: Use a kitchen scale when dividing the batter into prepared pans to ensure they are even. This will ensure even cake layers. How to Decorate Red Velvet Cake The
signature red color of the cake layers is what makes Red Velvet Cake famous so we keep the cake decorations simple. Reserve some frosting in a piping bag fitted with a large open star tip (Wilton 1M) and refrigerate for a few minutes for easier piping.Crumb Coat the Cake with frosting which glues down the crumbs and seals in the moisture of the
cake. Apply extra frosting with an offset spatula to fully coat the top and sides if desired. Apple red sprinkles around the top and bottom 1 1/2″ borders of the cake. Add red icing sugar in the same pattern to fill in some of the spaces. Pipe frosting in puffs or rosettes around the top border of the cake. Make-Ahead To Refrigerate: You can fully assemble
and refrigerate the cake for 3-4 days. Freezing a Whole Cake: You can freeze a fully assembled cake in a cake box (cover box with foil to prevent freezer burn). Freezing Cake Layers: You can freeze the layers and freeze cream cheese frosting separately. Cool cake layers to room temperature then place plastic wrap between layers to prevent sticking.
Wrap completely in plastic wrap and a sheet of foil. To Thaw: Thaw a fully assembled cake or cake layers, in the refrigerator overnight. Bring to room temperature for 2 hours before serving. Storing Leftover Cake: To store leftover cake, place a piece of plastic wrap directly over the sliced part of the cake. This will ensure the layers do not dry out.
Bring the cake to room temperature for 2 hours before serving. Red Velvet Cake is a show-stopping cake and it’s surprisingly easy to master at home. Plus, you’ll want that Cream Cheese Frosting on all of your cakes and cupcakes! More Cake Recipes If you love this Red Velvet Cake, then you won’t want to miss these top-rated cake recipes. Prep
Time: 30 minutes Cook Time: 30 minutes Cooling Time: 2 hours Total Time: 3 hours Preheat oven to 350˚F with racks in the center of the oven. Grease two 9-inch round cake pans with butter and dust with flour, tapping out the excess. Stir then sift together 2 1/2 cups flour, 2 Tbsp cocoa powder, 1 tsp baking soda and 1/2 tsp salt. In a bowl with an
electric mixer, beat together 1/2 cup softened butter and 1 1/2 cups sugar for a few minutes until sugar is moistened and the mixture looks powdery like snow. Mix in two eggs, adding them one a time, and beating well to incorporate between each addition. Beat in 2 tsp vanilla extract until blended. With the mixer on, gradually add 3/4 cup oil and mix
on medium speed until well incorporated. Stir 1 tsp vinegar into your buttermilk then mix it into the batter on medium speed until incorporated. Add flour mixture all at once and mix on medium speed just until well blended and no streaks of flour remain, scraping down the bowl as needed. Add 1/2 tsp gel red food coloring or add it to reach desired
color and mix just until blended, scraping down the bowl as needed. Divide evenly between prepared pans and bake at 350˚F for 30 minutes. Let rest in cake pans for 20 minutes then invert onto a wire rack and let cool completely to room temp before assembling with Cream Cheese Frosting.

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