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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 rich flavors of Red Velvet Cake with Cream Cheese Buttercream, a vibrant dessert that beautifully blends moist cake and creamy frosting. This classic treat is perfect for birthdays, anniversaries, or any special occasion, guaranteed to impress your guests with its stunning appearance and delightful taste. The unique combination of cocoa and cream cheese creates a luscious experience that’s both festive and satisfying. Whether you’re celebrating a milestone or simply treating yourself, this recipe will surely become a favorite.

Ingredients

Scale
  • 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 round cake pans (or three if you prefer taller layers), lining the bottoms with parchment paper.
  2. In a large mixing bowl, sift together all-purpose flour, baking soda, fine salt, and cocoa powder. Mix well to combine these dry ingredients evenly.
  3. In another bowl, whisk together vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and white vinegar until well combined.
  4. Slowly combine the wet ingredients into the dry mixture. Stir gently until just combined; avoid overmixing as this can affect the cake's texture.
  5. Divide the batter evenly between your prepared pans. Bake in your preheated oven for about 28-35 minutes or until a toothpick inserted comes out clean.
  6. Let your cakes cool in their pans for about 10 minutes before transferring them to wire racks to cool completely.
  7. In a mixing bowl, beat together unsalted butter and cream cheese until smooth and creamy (about 3-5 minutes). Gradually incorporate sifted powdered sugar and mix until fluffy. If desired, add heavy cream one teaspoon at a time until you reach your preferred consistency.
  8. Level off your cooled cake layers if needed. Spread a generous layer of frosting between each layer of cake. Apply a thin crumb coat over the outside of the entire cake and chill it in the fridge for about 20-30 minutes.
  9. Once chilled, frost the outside of your cake with either a smooth or textured finish using a cake comb. For added beauty, pipe rosettes around the top edge using a large star tip and decorate with edible gold flakes, red velvet crumbs, and sugar pearls.

Nutrition

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