Introduction to Red Velvet Cake with Cream Cheese Frosting
What’s the story behind red velvet cake?
Have you ever wondered about the origins of red velvet cake? This stunning dessert has a fascinating history that dates back to the 19th century. Initially, it may have been a vanilla cake that received a literary nod from a classic food writer, but its quintessential red hue was largely attributed to an interaction between cocoa powder and acidic ingredients like vinegar or buttermilk. The distinct color brings a striking aesthetic to any occasion, making it a favorite for celebrations, especially during Valentine's Day and Christmas.
But what truly takes red velvet cake to the next level is the luscious cream cheese frosting. This frosting perfectly complements the cake's moist and tender crumb. Combining the cake's subtly sweet and cocoa-flavored layers with the tangy cream cheese creates a delightful contrast every bite.
Traditionally, many bakers use gel food coloring for richer hues, ensuring that the cake stands out. If you're keen on diving deeper into baking, explore more about the chemistry behind baking here. Ready to get started? Let’s whip up this beautiful cake that’s as delicious as it is visually captivating!
Ingredients for Red Velvet Cake with Cream Cheese Frosting
When it comes to making the perfect red velvet cake with cream cheese frosting, having the right ingredients is key. Let’s dive into the essential elements you’ll need for both the cake and frosting to achieve that moist, flavorful masterpiece.
Essential components for the cake
To create the luscious texture of red velvet cake, you'll need:
- Cake flour (3 cups)
- Unsweetened natural cocoa powder (2 tablespoons)
- Granulated sugar (2 cups)
- Unsalted butter (½ cup, softened)
- Canola or vegetable oil (1 cup)
- Buttermilk (1 cup, at room temperature)
- Eggs (4 large, separated)
- Pure vanilla extract (1 tablespoon)
- Distilled white vinegar (1 teaspoon)
- Salt (½ teaspoon)
- Baking soda (1 teaspoon)
- Liquid or gel red food coloring (enough for color payoff)
For measuring tips on cake flour, check out this helpful guide.
Must-have ingredients for the frosting
No red velvet cake is complete without a creamy frosting. For the cream cheese frosting, gather the following:
- Cream cheese (16 ounces, full-fat and softened)
- Unsalted butter (¾ cup, softened)
- Confectioners’ sugar (5 cups)
- Pure vanilla extract (1 and ½ teaspoons)
- A pinch of salt to enhance flavor
Combining these ingredients gives you a rich and tangy frosting that perfectly complements the cake. Be sure to take your butter and cream cheese out of the fridge ahead of time to ensure they blend smoothly!
Now you're all set to whip up a show-stopping red velvet cake with cream cheese frosting!
Preparing Red Velvet Cake with Cream Cheese Frosting
Making a stunning red velvet cake with cream cheese frosting is a delightful process that’s perfect for any celebration. This guide will break down each step to ensure your cake turns out soft, moist, and layered with delicious frosting. Let’s dive into the baking magic!
Gather and Prep Your Ingredients
Before you start, it's essential to gather all your ingredients and tools. You'll need:
- Cake flour, cocoa powder, baking soda, and salt for your dry mix
- Unsalted butter and granulated sugar for that creamy base
- Canola or vegetable oil, fresh egg yolks, and buttermilk to keep things moist
- Red food coloring for that iconic look
- For the frosting: cream cheese, butter, confectioners' sugar, vanilla, and a pinch of salt
Preparation is key! Make sure your butter and eggs are at room temperature for the best mixing results. If you’re unsure about measuring flour correctly, check out this guide on measuring baking ingredients.
Whisk the Dry Ingredients Together
In a large bowl, combine the cake flour, baking soda, cocoa powder, and salt. Whisk them together until evenly blended. This step is crucial as it ensures that the rising agents are well-distributed throughout the cake batter, preventing any lumps.
Cream the Butter and Sugar
Next, in another bowl, cream your softened butter with granulated sugar using a stand or handheld mixer. Beat on medium-high speed for about a minute until light and fluffy. Incorporate your oil, egg yolks, vanilla extract, and vinegar, then mix for another couple of minutes. This will create a rich, flavorful base for your cake!
Combine Wet and Dry Ingredients
Now, slowly alternate between adding your whisked dry ingredients and the buttermilk to the butter mixture. This method allows for smoother mixing and better results. Don’t forget to add in your desired amount of liquid or gel red food coloring. If you’re looking for natural alternatives, consider beet powder for a touch of earthiness.
Bake the Cake Layers
After you’ve combined everything into a silky batter, divide it between your prepared cake pans. Bake in a preheated oven set to 350°F (177°C) for about 30-32 minutes. You'll know your cakes are ready when they spring back when touched and a toothpick inserted into the center comes out clean. Allow them to cool completely in the pans on a wire rack before frosting.
Prepare the Cream Cheese Frosting
While your cakes cool, whip up the cream cheese frosting. Beat softened cream cheese and butter in a bowl until smooth, then gradually mix in the confectioners' sugar, vanilla extract, and salt. Keep beating until it’s creamy and light. If it’s too thin, add more sugar; if it’s too sweet, a touch more salt will balance it out.
Assemble and Frost the Cake
Once your cakes are completely cool, it’s time to assemble! Using a serrated knife, trim the tops for a flat surface. Place one cake layer on your serving plate, spread a generous layer of frosting atop, then carefully place the second layer on top. Frost the top and sides, using an icing spatula for a polished finish. Don’t forget to refrigerate the cake for at least 30-60 minutes before slicing for the best results.
Enjoy your beautifully crafted red velvet cake with cream cheese frosting—it’s sure to impress at any gathering!
Variations on Red Velvet Cake with Cream Cheese Frosting
Are you ready to shake things up with your beloved red velvet cake with cream cheese frosting? Here are some delightful variations that add a twist while preserving that classic flavor you love!
Red Velvet Cupcakes
Transform your red velvet goodness into individual cupcakes! Follow the same batter instructions, but use cupcake liners instead. Bake them at 350°F for about 20-21 minutes. Top with the same velvety cream cheese frosting for a perfect serving size—ideal for parties or a cozy night in. You can even add fun toppings like chocolate shavings or mini candy hearts for a personal touch!
Red Velvet Sheet Cake
For a crowd-pleasing option, opt for a red velvet sheet cake. Just pour your batter into a greased 9×13-inch pan and bake at the same temperature. This larger cake is fantastic for gatherings, birthdays, and casual brunches. Frost it generously with cream cheese frosting and decorate with fresh berries or edible flowers to impress your guests!
Explore more about variations of red velvet cake in this Sally's Baking Addiction article for even more inspiration!
Baking notes for Red Velvet Cake
Tips for achieving that perfect red color
To achieve that eye-catching red velvet cake with cream cheese frosting, using gel food coloring is key. Gel is more concentrated than liquid, so start with about 1-2 teaspoons and adjust until you reach your desired shade. Remember to incorporate it into the wet ingredients for even distribution. Don’t shy away from the food coloring; the vibrant hue is iconic!
Importance of room temperature ingredients
Using room temperature ingredients is crucial for a uniform batter. When butter, eggs, and buttermilk are all at a similar temperature, they blend together seamlessly, creating that tender velvet texture you crave. So, plan ahead: take out your eggs and butter at least an hour before you start baking. This little step can make a big difference in the final result!
Serving Suggestions for Red Velvet Cake
Pairing with Coffee or Tea
Enjoying a slice of red velvet cake with cream cheese frosting is a treat on its own, but pairing it with a cozy beverage elevates the experience. Opt for a rich coffee or a delicate herbal tea. The deep, buttery flavors of a freshly brewed cup of dark roast coffee complement the cake’s sweetness beautifully. For a lighter touch, consider a cup of chamomile or green tea, whose subtle flavors won’t overpower the cake. This combo makes for a perfect afternoon indulgence or a delightful ending to dinner.
Creative Ways to Serve Your Cake
Get adventurous with how you serve your cake!
- Layered Dessert Cups: Crumble the cake and layer it with whipped cream and berries in individual cups for a stunning presentation.
- À La Mode: Serve warm slices topped with a scoop of vanilla bean ice cream for a memorable twist.
- Festive Trifle: Construct a red velvet cake trifle by alternating layers of cake, cream cheese frosting, and fresh fruit in a large glass bowl—perfect for gatherings!
These ideas not only enhance the flavors but also make your dessert visually appealing. Check out more serving ideas from BBC Good Food.
Tips for Making Perfect Red Velvet Cake
Don’t Skip the Baking Soda!
When crafting your red velvet cake with cream cheese frosting, remember that baking soda is vital for achieving that signature rise and tender crumb. It reacts with the buttermilk and vinegar, ensuring your cake is light and fluffy. Sticking to the recipe really pays off, so don’t overlook this crucial ingredient!
How to Store Leftover Cake
After your delightful cake is baked and frosted, you might have some leftovers (although we can’t guarantee it!). To keep your red velvet cake fresh, cover it tightly and store it in the refrigerator for up to five days. For long-term storage, you can freeze it for 2-3 months. Just remember to let it thaw overnight in the fridge before indulging. For more cake storage tips, check out this helpful article.
Time Details for Red Velvet Cake with Cream Cheese Frosting
Preparation Time
Getting started on your red velvet cake with cream cheese frosting takes about 30 minutes. This includes gathering your ingredients, prepping your pans, and mixing up that decadent batter. Pro tip: have everything at room temperature for best results!
Baking Time
Once your batter is ready, pour it into prepared cake pans and bake for 30 to 32 minutes. Keep a close eye on your cakes; you want them to spring back when lightly touched and a toothpick should come out clean.
Total Time
All in all, you’re looking at a total time of 3 hours. This includes cooling the cakes completely before frosting, so plan a cozy afternoon to enjoy crafting this delightful dessert. Take your time, and enjoy the process! If you’re curious about baking times or tips, check out more on Sally’s Baking Addiction.
Nutritional Information for Red Velvet Cake with Cream Cheese Frosting
Calories Per Slice
Indulging in a slice of red velvet cake with cream cheese frosting brings joy, but it’s good to know what you're enjoying! Each slice typically contains around 350 calories, making it a delectable treat worth savoring.
Sugars and Fats
When it comes to sweetness, this rich dessert offers approximately 30 grams of sugar per slice. Additionally, it includes around 15 grams of total fat, with about 9 grams coming from saturated fats. While it’s important to enjoy in moderation, it fits well within an occasional treat!
Key Nutrition Facts
Here’s a quick breakdown of other essential nutrients you can expect:
- Total Carbohydrates: 45 grams
- Protein: 4 grams
- Fiber: 1 gram
Understanding these numbers can help you fit this delightful dessert into your balanced diet. Just remember, it’s about moderation and enjoying life’s sweet moments! If you’re curious about portion control, check out this guide for tips.
FAQs about Red Velvet Cake with Cream Cheese Frosting
What makes red velvet cake different from chocolate cake?
At first glance, you might think red velvet cake and chocolate cake are similar due to their cocoa content. However, red velvet cake has a distinctive flavor and texture thanks to its combination of buttermilk and vinegar, giving it a slight tang and a soft, velvety crumb. The vibrant red color, often enhanced with gel food coloring, sets it apart visually, making it a show-stopper for any occasion.
Can I use a sugar substitute?
Absolutely! If you're looking to cut down on sugar while making your red velvet cake with cream cheese frosting, options like stevia or monk fruit sweetener can work well. Keep in mind that sugar substitutes can affect the texture and moisture, so it might take a bit of experimentation to get it just right.
How should I store my cake?
To keep your delicious creation fresh, store your red velvet cake with cream cheese frosting in an airtight container in the refrigerator. It typically stays fresh for about 5 days, but I recommend enjoying it sooner for the best flavor. If you need to keep it longer, you can freeze the unfrosted layers securely in plastic wrap for up to 2-3 months. Just remember to thaw them in the fridge overnight before serving!
Conclusion on Red Velvet Cake with Cream Cheese Frosting
In summary, indulging in a red velvet cake with cream cheese frosting is a delightful experience that brings joy to any celebration. Its unique combination of flavors, moist texture, and rich frosting ensures it is a crowd-pleaser. So gather your ingredients and create this beloved classic; you'll be glad you did!
Red Velvet Cake with Cream Cheese Frosting
Equipment
- 9-inch cake pans
- Mixing Bowls
- electric mixer
- whisk
- rubber spatula
- silicone spatula
- cake stand
- serrated knife
- measuring cups
- measuring spoons
- parchment paper
- Cooling Rack
Ingredients
Cake Ingredients
- 3 cups cake flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 tablespoons unsweetened natural cocoa powder
- ½ teaspoon salt
- ½ cup unsalted butter (softened to room temperature)
- 2 cups granulated sugar
- 1 cup canola or vegetable oil
- 4 large eggs (room temperature and separated)
- 1 tablespoon pure vanilla extract
- 1 teaspoon distilled white vinegar
- liquid or gel red food coloring
- 1 cup buttermilk (at room temperature)
Cream Cheese Frosting
- 16 ounces full-fat brick cream cheese (softened to room temperature)
- ¾ cup unsalted butter (softened to room temperature)
- 5 cups confectioners’ sugar
- 1 ½ teaspoons pure vanilla extract
- pinch salt to taste
Instructions
Cake Instructions
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
- Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
- Beat the butter and sugar together on medium-high speed until combined, about 1 minute. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes.
- With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in food coloring until combined. Vigorously whisk the egg whites until fluffy peaks form, then gently fold into the batter.
- Divide batter between cake pans and bake for 30-32 minutes or until the tops spring back when gently touched and a toothpick comes out clean.
- Cool cakes completely before frosting and assembling.
Frosting Instructions
- Beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low for 30 seconds, then increase to high speed and beat for 3 minutes until creamy.
- Assemble the cake by slicing a thin layer off the tops of the cakes to create a flat surface. Layer with frosting between the cakes and over the top and sides.
- Refrigerate cake for at least 30-60 minutes before slicing to help hold its shape.
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