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Decadent Red Velvet Cake with Cream Cheese Frosting

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A moist and vibrant red velvet cake with a subtle cocoa flavor, topped with smooth and tangy cream cheese frosting. Perfect for celebrations and easy enough for beginners.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour, sifted
  • 1 ½ cups (300 g) granulated sugar
  • 2 tbsp (15 g) unsweetened Dutch-processed cocoa powder
  • 1 tsp (5 g) baking soda
  • ½ tsp (3 g) salt
  • 1 cup (240 ml) buttermilk, room temperature
  • 1 cup (240 ml) vegetable oil (neutral flavor like canola or sunflower)
  • 2 large eggs, room temperature
  • 2 tbsp (30 ml) red food coloring, liquid or gel
  • 1 tsp (5 ml) white vinegar
  • 1 tsp (5 ml) pure vanilla extract
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 tsp (5 ml) pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and lightly dust with flour or line with parchment paper. (5 minutes)
  2. In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. (3 minutes)
  3. In a large bowl, whisk sugar and vegetable oil until combined. Add eggs one at a time, beating well after each. Stir in vanilla, red food coloring, and white vinegar. (5 minutes)
  4. Gradually add dry ingredients to wet mixture in three additions, alternating with buttermilk (start and end with dry). Mix gently after each addition just until combined. (7 minutes)
  5. Pour batter evenly into prepared pans. Tap pans gently to release air bubbles. Bake 25-30 minutes or until toothpick inserted comes out clean. Cakes should spring back lightly when pressed. (30 minutes)
  6. Cool cakes in pans for 10 minutes, then invert onto cooling racks. Cool completely before frosting. (at least 1 hour)
  7. Beat softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar on low speed to avoid sugar cloud. Add vanilla and salt, then beat on medium speed until light and fluffy. (10 minutes)
  8. Place one cake layer on serving plate. Spread generous layer of frosting on top. Place second layer over it and cover entire cake with remaining frosting. Smooth sides and top with offset spatula. (10-15 minutes)
  9. Optional: Refrigerate cake for 30 minutes to firm frosting for cleaner slicing. (30 minutes)

Notes

Use room temperature eggs and buttermilk for best texture. Avoid overmixing to keep cake tender. Soften cream cheese and butter before making frosting to avoid lumps. Sift powdered sugar for smooth frosting. Refrigerate frosting if too soft. For gluten-free, use 1-to-1 gluten-free flour with xanthan gum. For vegan, use plant-based buttermilk, flax eggs, and dairy-free cream cheese and butter.

Nutrition

Keywords: red velvet cake, cream cheese frosting, easy cake recipe, homemade cake, celebration cake, moist cake, baking

Find it online: https://wigglebite.com/decadent-red-velvet-cake-recipe-easy-homemade-cream-cheese-frosting-guide/