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Red Velvet Cake with Cream Cheese Buttercream

Red Velvet Cake with Cream Cheese Buttercream
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Indulge in the vibrant and delightful experience of our Red Velvet Cake with Cream Cheese Buttercream. This stunning dessert boasts a rich, moist texture complemented by the tangy sweetness of creamy frosting. Perfect for any celebration or simply to enjoy at home, this cake is sure to impress your guests and satisfy your sweet cravings. The unique combination of cocoa and buttermilk creates a flavor profile that pairs beautifully with the luscious cream cheese buttercream. Whether you’re celebrating a birthday, holiday, or just treating yourself, this red velvet creation will be the highlight of your dessert table.

Ingredients

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  • 2 cups (300g) all-purpose flour
  • 1 cup (300g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 tablespoon cocoa powder (unsweetened)
  • 1 cup (360ml) vegetable oil
  • 1 cup (240ml) buttermilk, room temperature
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring (liquid or gel)
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 cup (2 sticks) unsalted butter, softened
  • 12 oz (1 block) cream cheese, softened
  • 5–6 cups powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 1–2 tablespoons heavy cream (optional for fluffier texture)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, sift together the following dry ingredients: all-purpose flour, baking soda, fine salt, cocoa powder.
  3. In another bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar. Mix until combined.
  4. Gradually pour the wet mixture into the bowl of dry ingredients. Mix gently until just combined.
  5. Divide the batter evenly between your prepared pans. Bake in the preheated oven for 28-35 minutes or until a toothpick inserted into the center comes out clean.
  6. Once baked, allow the cakes to cool in their pans for about 10 minutes before turning them out onto wire racks to cool completely.
  7. In a mixing bowl, beat together softened butter and softened cream cheese until smooth and creamy. Add in vanilla extract and salt.
  8. Gradually add sifted powdered sugar while mixing until fluffy. If needed, incorporate heavy cream one teaspoon at a time to loosen up your frosting if it's too thick.
  9. Level off your cooled cake layers if necessary. Spread a generous layer of frosting between each layer of cake. Apply a thin crumb coat around the entire outside of the cake and chill it in the refrigerator for about 20-30 minutes.
  10. Finish by frosting the outer layer as desired and pipe decorative rosettes around the top edge. Decorate with edible gold flakes or sugar pearls as desired.

Nutrition

Find it online: https://wholesomedishes.com/red-velvet-cake-with-cream-cheese-buttercream/

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