Are you searching for a delicious treat that brings joy and sweetness to your family? This Red Velvet Cake with Cream Cheese Frosting is the perfect answer. It’s simple to make and brings your loved ones together for a delightful dessert. Whether it’s for a special occasion or a comforting family dinner, this cake is sure to impress.
Why You Will Love This Recipe
This Red Velvet Cake with Cream Cheese Frosting stands out for various reasons. First, it’s quick and easy to whip up, making it ideal for busy moms. The vibrant color and rich flavor make it a hit with both kids and adults. Even better, it features ingredients that you likely have on hand, minimizing prep time. Plus, this cake is comforting and festive, making every slice a celebration.
How to Make Red Velvet Cake with Cream Cheese Frosting
Ingredients
2 ¼ (338 g) cups plain / all-purpose flour
¼ cup (35 g) corn starch / cornflour
2 tablespoon (16 g) unsweetened cocoa powder
1 teaspoon (5 g) baking soda / bicarbonate of soda
½ teaspoon (3 g) salt
1 cup (250 mL) canola oil (or any other flavourless vegetable or cooking oil)
125 g (½ cup) unsalted butter, melted and cooled slightly
1 ½ (360 g) cups caster / superfine sugar
2 large eggs
1 teaspoon (5 mL) white vinegar
1 cup (250 mL) buttermilk — substitutes do not work well for this recipe
2 teaspoon (10 g) vanilla extract
2 tablespoon (40 mL) red liquid food colouring OR 1 tablespoon (10 g) high-quality gel food colouring
125 g (½ cup) unsalted butter, at room temperature
250 g (8.8 oz / 1 cup) block of cream cheese, at room temperature
4 cups (560 g) icing / powdered sugar
2 tablespoon (40 mL) lemon juice
1 teaspoon (5 g) vanilla extract
Directions
- Preheat the oven to 160°C/320°F (fan-forced/convection) or 180°C/355°F (standard). Grease and line TWO pans measuring 20 cm (8 inch) with baking paper.
- In a large mixing bowl, sift together the flour, corn starch, cocoa powder, baking soda, and salt. Whisk until well combined.
- In a separate large bowl, whisk together the oil and the cooled butter until well combined. Add sugar, eggs, vinegar, buttermilk, vanilla, and food colouring. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and whisk until combined (a few lumps are okay – don’t overbeat).
- Evenly distribute the batter between the two prepared tins. Bake for 35-40 minutes or until lightly browned around the edges and a skewer inserted in the centre comes out clean.
- Allow to cool for 10 minutes in the tins before transferring to a wire rack to cool completely.
- In the large bowl of an electric mixer (or using a hand mixer), beat together the butter and cream cheese until thick, pale, and creamy (about 3-4 mins).
- Add the icing sugar, lemon juice, and vanilla, and beat until very pale and thick (about 5 minutes). Adjust the consistency as needed by adding more icing sugar or lemon juice.
- If the cakes are very domed, level the top of each cake with a serrated knife.
- Place one cake on a large, flat plate. Top with one-quarter of the cream cheese frosting and spread it evenly over the cake.
- Flip the second cake upside down onto the first. Top with half of the remaining frosting, spreading it from the center towards the edges.
- Use the remaining frosting to cover the sides of the cake. Smooth out the top and sides using a flat (palette) knife.
- Crumble up the offcuts of the cake and sprinkle along the sides and top of the cake, if desired.
- Refrigerate for 1-2 hours or until frosting is firm. Keep the cake refrigerated until ready to serve.
Red Velvet Cake with Cream Cheese Frosting
A delicious Red Velvet Cake topped with Cream Cheese Frosting, perfect for any occasion.
- Total Time: 55 minutes
- Yield: 8 servings 1x
Ingredients
- 2 ¼ cups (338 g) plain / all-purpose flour
- ¼ cup (35 g) corn starch / cornflour
- 2 tablespoons (16 g) unsweetened cocoa powder
- 1 teaspoon (5 g) baking soda
- ½ teaspoon (3 g) salt
- 1 cup (250 mL) canola oil
- 125 g (½ cup) unsalted butter, melted and cooled
- 1 ½ cups (360 g) caster / superfine sugar
- 2 large eggs
- 1 teaspoon (5 mL) white vinegar
- 1 cup (250 mL) buttermilk
- 2 teaspoons (10 g) vanilla extract
- 2 tablespoons (40 mL) red liquid food colouring or 1 tablespoon (10 g) gel food colouring
- 125 g (½ cup) unsalted butter, at room temperature
- 250 g (8.8 oz / 1 cup) block of cream cheese, at room temperature
- 4 cups (560 g) icing / powdered sugar
- 2 tablespoons (40 mL) lemon juice
- 1 teaspoon (5 g) vanilla extract
Instructions
- Preheat the oven to 160°C/320°F (fan-forced/convection) or 180°C/355°F (standard). Grease and line two 20 cm (8 inch) pans with baking paper.
- In a large bowl, sift together flour, corn starch, cocoa powder, baking soda, and salt. Whisk until well combined.
- In another bowl, whisk together the oil and cooled butter. Add sugar, eggs, vinegar, buttermilk, vanilla, and food coloring. Whisk until combined.
- Pour wet ingredients into dry ingredients and whisk until just combined (a few lumps are okay).
- Evenly distribute the batter between the two prepared tins. Bake for 35-40 minutes until lightly browned and a skewer comes out clean.
- Allow to cool for 10 minutes in the tins, then transfer to a wire rack to cool completely.
- In an electric mixer, beat together butter and cream cheese until creamy (about 3-4 minutes).
- Add icing sugar, lemon juice, and vanilla, beating until very pale and thick (about 5 minutes).
- If cakes are domed, level the tops. Place one cake on a plate, top with one-quarter of cream cheese frosting, spreading evenly.
- Flip the second cake upside down onto the first, top with half of the remaining frosting, and spread from center to edges.
- Use the remaining frosting to cover the sides and smooth out the top.
- Crumble any cake scraps and sprinkle them on top if desired.
- Refrigerate for 1-2 hours until frosting is firm. Keep refrigerated until ready to serve.
Notes
Store in an airtight container in the refrigerator for up to five days. Un-frosted cakes can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
How to Serve
Slice the cake into generous pieces and serve it on a colorful plate alongside fresh berries or a scoop of vanilla ice cream. It’s also delightful with a warm cup of coffee or tea for the grown-ups. This cake shines at birthday parties and family gatherings, making every moment a special treat.
How to Store
Store your Red Velvet Cake with Cream Cheese Frosting in an airtight container in the refrigerator for up to five days. If you want to make it ahead of time, you can freeze the un-frosted cakes for up to three months. Just remember to thaw them completely before frosting and serving.
Tips and Variations
To make this cake even more special, try adding chocolate chips or nuts to the batter. If you’re short on time, use a store-bought cream cheese frosting. You can also cut the cake into fun shapes with cookie cutters for a festive twist.
FAQs
Can I use different food coloring?
You can use gel food coloring instead of liquid for a more vibrant color. Be sure to measure according to your desired shade.
What if I don’t have buttermilk?
Using regular milk won’t work well in this recipe. You can make a quick substitute by mixing 1 cup of milk with 1 tablespoon of vinegar. Let it sit for about 5 minutes before using.
How do I know when the cake is done?
Insert a skewer into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready to be taken out of the oven.
Conclusion
This Red Velvet Cake with Cream Cheese Frosting is a delightful addition to any family gathering. It’s easy to make, delightful to eat, and perfect for busy moms looking for a treat everyone will love. Give this recipe a try and don’t forget to save it for later to share with your friends and family!
