recipe with red velvet cake
- The Best recipe with red velvet cake
- Classic Red Velvet Cake with Cream Cheese Frosting
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Red Velvet Cake with Cream Cheese Frosting Works
- ❓ Frequently Asked Questions About Red Velvet Cake with Cream Cheese Frosting
The Best recipe with red velvet cake
What I love most about this recipe is how easy it is to customize. If you’re watching your sugar intake, you can swap out some of the refined sugar for a natural sweetener like maple syrup or honey, and it still turns out just as good. And because it’s made with whole wheat flour or almond flour, you can make it even lighter while keeping all the flavor. My family doesn’t mind the extra fiber or protein, but if you’re looking for a lighter option, it’s a great way to enjoy cake without the guilt. Plus, it’s a great way to use up extra cocoa powder or vanilla extract you might have on hand. It’s that kind of recipe—simple, reliable, and always a hit. Whether you’re making it for a holiday or just because you’re craving something rich and comforting, it never disappoints.
Classic Red Velvet Cake with Cream Cheese Frosting
A moist, tender red velvet cake layered with a rich cream cheese frosting. Perfect for birthdays, anniversaries, or any special occasion.
🥘Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup vegetable oil
- 1 tablespoon vinegar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 tablespoon red food coloring
- 16 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon red food coloring
👨🍳Directions
-
1
Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper. -
2
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Set aside. -
3
In another bowl, mix oil, vinegar, eggs, vanilla, and red food coloring until combined. Gradually add the dry ingredients, mixing until just combined. -
4
Pour batter evenly into prepared pans. Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a wire rack. -
5
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and red food coloring, beating until fluffy. -
6
Once cakes are completely cool, spread frosting evenly between the layers and on top.
🔧Equipment
- Mixing bowls
- Whisk
- Oven-safe cake pans (9-inch rounds, 2 pans)
- Electric mixer
- Offset spatula
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Red Velvet Cake with Cream Cheese Frosting Works
❓ Frequently Asked Questions About Red Velvet Cake with Cream Cheese Frosting
1. What is the secret to keeping red velvet cake moist and tender?
Use a mix of melted butter and sour cream in the batter—this keeps the cake soft and prevents dryness. For extra moisture, brush the top with a simple glaze made from powdered sugar and milk after baking. Avoid overmixing the batter, as this can make the cake dense.
2. Can I substitute ingredients like buttermilk or oil for the recipe?
Yes, but adjust the recipe slightly: for every cup of buttermilk, use 1 cup sour cream plus 1 tablespoon lemon juice or vinegar (let it sit 5 minutes to curdle). For oil, use vegetable or melted coconut oil in place of butter, but reduce the liquid slightly to compensate. Test small batches first to ensure texture holds.
3. Why does my red velvet cake taste bitter or off-flavored?
Bitterness often comes from overmixing or using expired ingredients. For the glaze, dissolve powdered sugar in warm milk (or coffee for depth) and stir until smooth—do not boil. If the batter tastes bitter, add a splash of buttermilk or sour cream back in. Always use fresh ingredients, especially vanilla extract and cocoa powder.
4. How do I make the classic red velvet frosting without butter?
Use a mix of powdered sugar, unsalted butter (or coconut oil), heavy cream, and a splash of red food coloring. For a lighter version, replace half the butter with Greek yogurt or whipped cream. Whip until fluffy, then fold in the color and vanilla. Avoid overwhipping to keep it tender.
5. Can I bake this cake in a loaf pan instead of a sheet pan?
Yes, but adjust the baking time slightly. For a loaf pan, use a 9×5-inch or 8×4-inch pan and bake at 350°F (175°C) for 45–55 minutes, or until a toothpick comes out clean. If using a sheet pan, reduce the time to 30–35 minutes to avoid overcooking. Let it cool completely before frosting.
