1. Can I make Red Velvet Cake with Cream Cheese Frosting without buttermilk?

While buttermilk is essential for achieving the desired texture and flavor in red velvet cake, you can substitute it with a mixture of milk and vinegar. For every cup of buttermilk, use one tablespoon of vinegar and enough milk to make one cup. Let the mixture sit for 10 minutes before using it in the recipe.

2. How do I store red velvet cake with cream cheese frosting?

To store your red velvet cake with cream cheese frosting, keep it covered in the refrigerator for up to 4 days. The frosting can soften at room temperature, so it’s best kept chilled until you're ready to serve. If you need to store it for longer, you can freeze the unfrosted cake layers for up to 6 months. Just wrap them tightly in plastic wrap and place them in a freezer bag.

3. Can I use a different frosting instead of cream cheese frosting?

While cream cheese frosting is the classic pairing for red velvet cake, you can substitute it with other frostings like buttercream, whipped cream, or even chocolate ganache if you prefer. However, the tangy flavor of cream cheese complements the slight bitterness of the cocoa in the red velvet cake, making it the most traditional and beloved choice.

Red Velvet Cake with Cream Cheese Frosting – Easy Recipe

Name: Red Velvet Cake with Cream Cheese Frosting
Prep time: 30 min
Cook time: PT-493090H38M34S
Total time: 1 h 10 min
Cuisine: American
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 / bicarbonate of soda; ½ teaspoon (3 g) salt; 1 cup (250 mL) canola oil (or any flavorless vegetable oil); 125 g (½ cup) unsalted butter, melted and cooled slightly; 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 coloring or 1 tablespoon (10 g) high-quality gel food coloring; 125 g (½ cup) unsalted butter, at room temperature; 250 g (8.8 oz / 1 cup) cream cheese, at room temperature; 4 cups (560 g) icing / powdered sugar; 2 tablespoons (40 mL) lemon juice; 1 teaspoon (5 g) vanilla extract

Description

Red velvet cake with cream cheese frosting is the perfect dessert for any occasion. This rich, moist cake with a hint of cocoa flavor is topped with a smooth, tangy cream cheese frosting, making it an irresistible treat.

Ingredients

Scale

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 / bicarbonate of soda
½ teaspoon (3 g) salt
1 cup (250 mL) canola oil (or any flavorless vegetable oil)
125 g (½ cup) unsalted butter, melted and cooled slightly
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 coloring or 1 tablespoon (10 g) high-quality gel food coloring
125 g (½ cup) unsalted butter, at room temperature
250 g (8.8 oz / 1 cup) cream cheese, at room temperature
4 cups (560 g) icing / powdered sugar
2 tablespoons (40 mL) lemon juice
1 teaspoon (5 g) vanilla extract

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Instructions

Preheat your oven to 160°C (320°F) for fan-forced or 180°C (355°F) for standard ovens. Grease and line two 20 cm (8-inch) cake pans with baking paper.
In a large mixing bowl, sift together the flour, corn starch, cocoa powder, baking soda, and salt. Whisk to combine.
In a separate bowl, whisk together the canola oil and melted butter until well combined. Add the sugar, eggs, vinegar, buttermilk, vanilla extract, and red food coloring. Mix well until the ingredients are fully incorporated.
Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Be careful not to overmix the batter; it’s okay to have a few lumps.
Divide the batter evenly between the two prepared cake pans. Bake for 35-40 minutes, or until a skewer inserted into the center of the cake comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the frosting: Beat together the butter and cream cheese in an electric mixer (or using a hand mixer) until thick, pale, and creamy, about 3-4 minutes.
Add the powdered sugar, lemon juice, and vanilla extract, and continue mixing until the frosting is smooth, pale, and thick, about 5 minutes.
If needed, adjust the frosting consistency by adding more powdered sugar for thickness or a little more lemon juice for a tangy kick.
If the cakes have domed during baking, level the tops with a serrated knife. Place one cake layer on a flat serving plate.
Spread one-quarter of the cream cheese frosting over the top. Place the second cake layer on top, flipping it upside down for an even surface.
Spread half of the remaining frosting over the top, then use the rest to cover the sides of the cake.
For an extra touch, crumble any leftover cake scraps and sprinkle them over the top and sides of the cake.
Refrigerate the cake for 1-2 hours, or until the frosting is firm. Store the cake in the refrigerator until ready to serve.

Notes

Ensure that the baking soda is fresh for best results.
Overmixing the batter can lead to a dense cake, so stir just until combined.
Check the doneness of the cakes using a skewer; it should come out clean when inserted into the center.
The cake layers can be made in advance and frozen for up to 6 months before frosting.
If the frosting is too soft, chill it briefly to firm it up before spreading it on the cake.

Prep Time: 30 minutes
Cook Time: 35-40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/12th of the cake with frosting
Calories: 775
Sugar: 69.4g
Sodium: 336.4mg
Fat: 44.1g
Saturated Fat: 16.5g
Unsaturated Fat: 7.8g
Trans Fat: 0g
Carbohydrates: 91.9g
Fiber: 1g
Protein: 5.7g
Cholesterol: 97.5mg