Classic Red Velvet Cake with Cream Cheese Frosting

Introduction

The Classic Red Velvet Cake is a beloved Southern dessert known for its rich, moist texture and vibrant red color. Paired with tangy and creamy cream cheese frosting, it’s a timeless treat that never goes out of style. Whether you’re baking for a special occasion or just indulging your sweet tooth, this cake is sure to impress with its elegant taste and appearance.

The History

The origins of Red Velvet Cake trace back to the early 20th century, gaining popularity during the Great Depression. The distinctive red color originally came from non-alkalized cocoa powder reacting with acidic ingredients like buttermilk and vinegar. During World War II, bakers began using beet juice to enhance the red hue, and later, red food coloring became the standard. Today, it’s a staple at weddings, holidays, and celebrations across the United States.

Ingredients Breakdown

A traditional Red Velvet Cake includes flour, sugar, unsalted butter, eggs, buttermilk, cocoa powder, red food coloring, baking soda, vinegar, and salt. The cream cheese frosting is made with cream cheese, unsalted butter, powdered sugar, and vanilla extract. Each ingredient plays a crucial role in achieving the cake’s signature texture, color, and flavor balance between sweet and tangy.

Step-by-Step Recipe

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, baking soda, and salt.
3. Add softened butter, eggs, and mix until well combined.
4. Pour in buttermilk, red food coloring, and mix until smooth.
5. In a small bowl, mix vinegar and baking soda; it will fizz. Stir into the batter.
6. Distribute the batter evenly between the prepared pans.
7. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
8. Cool the cakes in the pans for 10 minutes, then remove and place on wire racks to cool completely.
9. While cakes are cooling, prepare the cream cheese frosting.
10. Frost the top of the first layer, place the second layer on top, and frost the entire cake.

Tips

• Use room temperature ingredients for a smooth batter and frosting.
• Don’t overmix the batter to keep the cake tender and moist.
• For a deeper red color, use gel food coloring instead of liquid.
• Let the cake layers cool completely before frosting to avoid melting the frosting.
• Chill the cake for 20–30 minutes after frosting to set the frosting and make slicing easier.

Variations and Customizations

• Use natural beet juice instead of food coloring for a subtle earthy flavor and natural red tint.
• Add a teaspoon of espresso powder to enhance the chocolate flavor.
• Make cupcakes by filling lined muffin cups ⅔ full and baking for 18–22 minutes.
• Swirl in a small amount of chocolate ganache between layers for extra richness.
• Top with fresh berries or edible flowers for a decorative finish.

Health Considerations and Nutritional Value

While Red Velvet Cake is a rich dessert, it should be enjoyed in moderation. A typical slice contains approximately 450–600 calories, depending on portion size and frosting amount. It’s high in sugar and saturated fat due to the butter and cream cheese, but it also provides some calcium and protein from the dairy ingredients. For a healthier version, consider using whole wheat flour, reduced-sugar frosting, or natural sweeteners like honey or maple syrup.

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs, room temperature
• 1 cup buttermilk
• 2 tbsp unsweetened cocoa powder
• 1 tbsp white vinegar
• 1–2 tbsp red food coloring (or beet juice for natural coloring)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

Directions

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, sift together flour, sugar, baking soda, and salt.
3. Add softened butter and eggs, mixing on medium speed until combined and slightly fluffy.
4. Mix in buttermilk and cocoa powder until just incorporated.
5. Add red food coloring and mix until the color is evenly distributed.
6. In a small bowl, combine vinegar and baking soda. Stir into the batter until fully mixed.
7. Pour batter into prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
8. Cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
9. For the frosting, beat cream cheese and butter together until smooth.
10. Gradually add powdered sugar and mix until light and fluffy. Stir in vanilla extract.
11. Frost the cooled cake layers, stacking and coating the entire cake evenly.

FAQ

Can I make this cake ahead of time?

Yes! You can bake the layers up to two days in advance. Wrap them tightly in plastic wrap and store at room temperature. Frost the cake right before serving for best results.

Can I freeze Red Velvet Cake?

Absolutely. Wrap unfrosted cake layers in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before frosting and serving.

Why is my cake dry?

This can happen if you overbake the cake or use too much flour. Be sure to measure ingredients accurately and check for doneness a few minutes before the recipe time ends.

What can I use instead of buttermilk?

You can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let sit for 5 minutes to thicken before using.

Is Red Velvet Cake just chocolate cake with food coloring?

No, it’s a unique blend of ingredients, including cocoa powder, vinegar, and buttermilk, which give it a distinct flavor and soft texture that sets it apart from regular chocolate cake.

Summary

The Classic Red Velvet Cake with Cream Cheese Frosting is a Southern favorite known for its moist, tender crumb and vibrant red color. Topped with a luscious cream cheese frosting, it’s a showstopping dessert perfect for any celebration.