Red Velvet Cake Recipe with Cream Cheese Frosting

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This red velvet cake has a classic sponge texture that’s light and airy, moist cake with a tender crumb and deep red color in contrast to the white cream cheese frosting. This simple, easy and effortless recipe is a must-have recipe for anyone who loves to bake cakes whether you are a novice or a seasoned baker.

This classic red velvet cake is second to none. A deep red, rather red-brown or mahogany color is a characteristic feature that sets it apart from all other cakes. Usually served with a classic cream cheese frosting but goes equally well with a delicious Swiss meringue buttercream too.

Can I brag just once, please? I make the best red velvet cake ever!! Well, if you see my post I usually am quite modest about my cake recipes. I let you decide on which recipe you should make but when it comes to a few cakes, one of which is this red velvet cake (as well as the one in my online shop) are absolutely out of this work. Moist and melt in the mouth. If you love red velvet cake then you must try this one.

Of course, what is a red velvet cake without cream cheese frosting? Right? I have already shared two recipes with you on this blog. One is the classic cream cheese frosting and the other is my NO Butter cream cheese frosting. I love cheese so you can guess which recipe is on this cake. Yup, the no butter cream cheese – it’s more cheese and less buttery.

Let’s talk ingredients and substitutes

  • All-purpose flour – all-purpose works just fine, no need to use any cake flour or self-raising flour.
  • Cocoa powder – this is not a chocolate cake! The purpose of the cocoa powder in this recipe is to deepen the red food color. So while it does add a hint of taste let’s not make it a chocolate cake.
  • Sugar – I know we love brown sugar but keeping the sugar white will give you that gorgeous deep red color. The brown sugar will give you a muddy red color.
  • Oil – works great to keep the cake moist. I would not recommend substituting the oil in this recipe.
  • Buttermilk – provides a nice tender crumb. You can make buttermilk at home in 5 minutes so there is no need to substitute it. Here’s how to make homemade buttermilk in 5 minutes
  • Red food color – You can use supermarket brand liquid red food color for this cake. If you want a natural alternative you can use beetroot juice – but you will need to cook down the juice from a can of beetroot quite a bit so you get a very concentrated color in just 2 tbsp.
  • Baking soda – works perfectly in this recipe with the buttermilk and oil so do not substitute for baking powder or anything else.
  • Vanilla – always use good quality vanilla. If it’s too expensive you must try making it at home. Here’s how I make – vanilla extract, vanilla bean paste or vanilla sugar.

Recipe – Red Velvet Cake Recipe with NO Butter Cream Cheese Frosting

Tools

  • Stand mixer – K-mixor Kitchen-Aidtypes
  • Bowl
  • Whisk
  • Spatula
  • Sieve
  • Measuring spoons and cups

Ingredients

  • All-purpose flour – 280 grams (2 1/2 cups)
  • Cocoa Powder – 2 tbsp
  • Oil – 370 ml (1 1/2 cup)
  • Sugar – 300 grams (1 1/2 cup)
  • Salt – 1/2 Tsp
  • Eggs – 3 large
  • Buttermilk – 250 ml (1 cup)
  • Baking soda – 1 tsp
  • Red food color – 2 tbsp gel or 2 tbsp liquid
  • Vanilla – 2 Tsp

Method

Prepare

  • Grease and line three six inch round baking pans
  • Sift together the flour, salt, baking soda and cocoa powder.

Whip eggs

  • Whip eggs with a pinch of salt using a whisk attachment for two minutes
  • Then gently add the sugar one tbsp at a time.
  • Once all the sugar is, in turn, the mixer to medium-high and whip until light and fluffy (ribbon stage)

Add wet ingredients

  • Once eggs are whipped slowly add the buttermilk
  • Followed by the oil
  • Then the vanilla and
  • Lastly the red food color

Fold dry ingredients

  • Gently fold the flour mix into the egg mixture – add 1/3 with a whisk to prevent lumps.
  • Then fold the rest with a spatula gently – turning the bowl as you fold in
  • Once the batter has no traces of flour
  • Pour into your prepared baking pans

Bake

  • Bake in a preheated oven on the center rack for 20 to 25 minutes or until the skewer inserted comes clean.
  • Cool on a wire rack for 10 minutes before you remove from the pan
  • Cool the cake completely before you decorate with frosting.

Prepare Frosting

  • Prepare frosting recipe as directed in this post – NO butter cream cheese frosting
  • Alternatively, you can use my Cheese Cheese frosting as well.

Decorate Cake

  • Moisten cooled cake layers with simple syrup.
  • Layer the layers with cream cheese frosting
  • Cool the cake layers then frost around the layers with a clean spatula
  • Once frosted use a clean bench scraper to smooth the top and sides.
  • Use any leftover frosting to pipe a border on the top and bottom.

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Red Velvet Cake Recipe with Cream Cheese Frosting

Prep

10 mins

Cook

20 mins

Total

30 mins

Author Veena Azmanov

Yield 18 servings

This red velvet cake has a classic sponge texture that's light and airy, moist cake with a tender crumb and deep red color in contrast to the white cream cheese frosting. This simple, easy and effortless recipe is a must-have recipe for anyone who loves to bake cakes whether you are a novice or a seasoned baker.

Ingredients

For the Cake

  • All-purpose flour - 280 grams (2 1/2 cups)
  • Cocoa Powder - 2 tbsp
  • Oil - 370 ml (1 1/2 cup)
  • Sugar - 300 grams (1 1/2 cup)
  • Salt - 1/2 Tsp
  • Eggs - 3 large
  • Buttermilk - 250 ml (1 cup)
  • Baking soda - 1 tsp
  • Red food color - 2 tbsp gel or 2 tbsp liquid
  • Vanilla - 2 Tsp

For the Frosting

Cream Cheese Frosting - 5 cups - Recipes - NO butter cream cheese frosting or Classic Cream Cheese Frosting

Instructions

Prepare

  • Grease and line three six inch round baking pans
  • Sift together the flour, salt, baking soda and cocoa powder.

Whip eggs

  • Whip eggs with a pinch of salt using a whisk attachment for two minutes
  • Then gently add the sugar one tbsp at a time.
  • Once all the sugar is, in turn, the mixer to medium-high and whip until light and fluffy (ribbon stage)

Add wet ingredients

  • Once eggs are whipped slowly add the buttermilk
  • Followed by the oil
  • Then the vanilla and
  • Lastly the red food color

Fold dry ingredients

  • Gently fold the flour mix into the egg mixture - add 1/3 with a whisk to prevent lumps.
  • Then fold the rest with a spatula gently - turning the bowl as you fold in
  • Once the batter has no traces of flour
  • Pour into your prepared baking pans

Bake

  • Bake in a preheated oven on the center rack for 20 to 25 minutes or until the skewer inserted comes clean.
  • Cool on a wire rack for 10 minutes before you remove from the pan
  • Cool the cake completely before you decorate with frosting.

Prepare Frosting

  • Prepare frosting recipe as directed in this post - NO butter cream cheese frosting
  • Alternatively, you can use my Cheese Cheese frosting as well.

Decorate Cake

  • Moisten cooled cake layers with simple syrup.
  • Layer the layers with cream cheese frosting
  • Cool the cake layers then frost around the layers with a clean spatula
  • Once frosted use a clean bench scraper to smooth the top and sides.
  • Use any leftover frosting to pipe a border on the top and bottom.

Love cake? Want more cake recipes?

Take a look at some of the most delicious cake recipes I have for you on this blog. All recipes are tried and tested. Whether you looking for a simple one bowl vanilla cake recipe, a fruit-flavored recipe for spring or luxurious recipe with decadent frostings. I’m sure you will find something you will love. Alternatively, take a look at my Recipe Index to see a list of all recipes on this blog.

Have you tried any of my recipes? I'd love to see what you tried. Get feedback on the recipe and of course see pictures. Please do tag me when you share on Instagram or share it with me on my Facebook Page.

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Red Velvet Cake Recipe with Cream Cheese Frosting Red Velvet Cake Recipe with Cream Cheese Frosting Reviewed by Sup on May 01, 2018 Rating: 5
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