How to Make the Perfect Red Velvet Cake with Cream Cheese Frosting

Making the perfect red velvet cake with cream cheese frosting involves combining the right ingredients, following precise techniques, and ensuring the proper balance of flavors and textures. Here’s a step-by-step guide on how to make this classic dessert from scratch.

Ingredients for Red Velvet Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon unsweetened cocoa powder
• 1 ½ cups vegetable oil
• 1 cup buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 tablespoons red food coloring (liquid or gel)
• 1 teaspoon vanilla extract
• 1 teaspoon white vinegar

Ingredients for Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Equipment Needed:

• Two 9-inch round cake pans
• Hand or stand mixer
• Mixing bowls
• Sifter
• Cooling rack

Instructions:

1. Preheat the Oven and Prepare the Pans

Begin by preheating your oven to 350°F (175°C). Grease two 9-inch round cake pans with butter or oil and line the bottoms with parchment paper. This will ensure the cakes come out easily once they’re baked.

2. Mix the Dry Ingredients

In a medium-sized mixing bowl, sift together all-purpose flour, baking powder, baking soda, salt, and cocoa powder. Sifting the ingredients helps remove any lumps and ensures they are evenly distributed throughout the batter.

3. Combine Wet Ingredients

In a large bowl, whisk together the vegetable oil, buttermilk, eggs, vanilla extract, and vinegar until smooth and well combined. Add the red food coloring to the mixture and stir until the color is fully incorporated. The bright red hue is one of the defining features of a red velvet cake, so don’t skip this step!

4. Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing them gently with a spatula or a hand mixer on low speed. Be careful not to overmix, as this can result in a dense cake. Mix until just combined, making sure there are no flour pockets or lumps of cocoa powder.

5. Pour and Bake

Divide the batter evenly between the prepared cake pans. Tap the pans gently on the counter to release any air bubbles. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean or with a few moist crumbs. Remember, every oven is different, so keep an eye on the cake as it bakes.

6. Cool the Cakes

Once the cakes are done, remove them from the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto a cooling rack to cool completely. It’s crucial that the cakes are completely cool before frosting them to prevent the cream cheese frosting from melting.

Cream Cheese Frosting Instructions:

1. Beat the Cream Cheese and Butter

In a mixing bowl, beat together the softened cream cheese and unsalted butter with an electric mixer until the mixture is smooth and creamy. Start at a low speed and gradually increase to medium speed to prevent the frosting from splattering.

2. Add Powdered Sugar

Gradually add the sifted powdered sugar, one cup at a time, mixing until smooth. After each addition, scrape down the sides of the bowl to ensure all ingredients are incorporated.

3. Finish the Frosting

Once all the powdered sugar is mixed in, add the vanilla extract and a pinch of salt. Continue to beat the frosting on medium speed until it becomes light and fluffy, which should take about 3-5 minutes. Taste the frosting and adjust the vanilla or salt as needed.

Assembling the Cake:

1. Level the Cakes

Once the cakes are completely cooled, use a serrated knife to level the tops if they have domed. This ensures a stable base for the frosting and makes the layers even.

2. Frost the Cake

Place one layer of cake on a serving platter or cake stand. Spread an even layer of cream cheese frosting over the top of the first layer. Then, place the second cake layer on top and apply a thin layer of frosting around the entire cake to create a crumb coat. Chill the cake in the fridge for about 15 minutes to set the crumb coat.

Once the crumb coat is set, apply a thick and smooth layer of frosting to the top and sides of the cake. Use a spatula to create a beautiful, smooth finish or decorate with swirls and peaks for texture.

3. Decorate

If desired, you can decorate the cake with edible decorations such as grated chocolate, crushed nuts, or even additional sprinkles of red velvet crumbs from trimming the cake layers. Keep it simple or go all out, depending on the look you’re going for.

4. Chill and Serve

Refrigerate the cake for about 30 minutes before serving to ensure the frosting sets nicely. Once chilled, slice and serve the cake to enjoy its tender texture and rich flavor.

Tips for the Perfect Red Velvet Cake:

1. Use buttermilk: The acidity in buttermilk helps tenderize the cake and gives it that distinctive soft texture. If you don’t have buttermilk, you can make a quick substitute by adding one tablespoon of white vinegar or lemon juice to one cup of milk. Let it sit for 5 minutes before using.

2. Don’t overmix the batter: Overmixing can lead to a tough cake. Mix until just combined to keep the texture light and airy.

3. Choose the right food coloring: For the most vibrant red velvet cake, use a high-quality gel food coloring. Liquid food coloring may not give you the same deep red color.

4. Use room temperature ingredients: Room temperature butter, eggs, and buttermilk ensure that your batter mixes evenly, creating a smoother, more consistent texture.

5. Let the cake cool completely: Cooling the cake layers completely before frosting is crucial. Warm cake can melt the frosting and make it slide off.

Red velvet cake with cream cheese frosting is a timeless dessert perfect for any occasion. Whether it’s a special celebration or just a treat to enjoy with friends and family, following these steps will ensure you create a cake that is moist, flavorful, and beautifully decorated.