Last updated on November 14th, 2018 at 12:21 am
Red Velvet Cake with Cream Cheese Frosting – this super moist and tender red velvet cake makes for a divine and dramatic cake topped with an easy cream cheese frosting.
I’m super excited to share this recipe with you because of two reasons. First of all, I love cake, I really really do, and secondly it’s such an easy recipe, this is my go to recipe for a moist and delicious buttermilk cake. It’s also a perfect cake for Valentine’s day. While we don’t really celebrate Valentine’s day, I can’t say that I don’t love celebrating by eating all the chocolate and cakes.
But personally I think that what takes this cake over the top is really that cream cheese frosting, which I think is just to die for, and this is coming from someone who doesn’t like cake frosting. I don’t really like buttercream frosting because well they’re too buttery, I feel like I’m eating butter.
But cream cheese frosting is a totally different story, at least in my eyes. There’s no butter at all in this frosting, just cream cheese, icing sugar and whipping cream, which when mixed together creates the perfect cake frosting for such a gorgeous red velvet cake.
TIPS FOR MAKING RED VELVET CAKE
While many recipes will call for using cake flour for red velvet cake, I do not find that it makes a huge difference. While cake flour usually results in a softer more velvety cake, all purpose flour works just as well and this cake is still as soft.
I used a red food coloring gel that I bought at Michael’s, I find that it gives me the perfect red color, or at least what I consider the perfect red color for a red velvet cake. I know a lot of people don’t want to use artificial food coloring, so you always have the option of using natural food coloring such as beets. I have used beets before to make red velvet cupcakes for a bake sale at work and they turned out great, although you don’t get quite the rich red color as you do by using red food coloring gel.
I love to add a cup of strong coffee to chocolate cakes because coffee enhances the flavor of the chocolate. However, don’t worry, the coffee will not overpower the taste, you won’t even know it’s there.
For another gorgeous red velvet cake give my Red Velour Cake a try!
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Red Velvet Cake
Cream Cheese Frosting
- 1 1/2 cups whipping cream
- 16 oz cream cheese
- 1 tsp vanilla extract
- 1 1/2 cups icing sugar same as powdered sugar or confectioner's sugar
- Preheat the oven to 350 F degrees.
- Prepare the baking pans: Prepare 2 8 inch cake pans. Cut out 2 parchment paper circles that will fit inside each pan and spray them with some cooking spray. Make sure to spray some cooking spray up the sides of the pans too.
- Make the cake batter: In the bowl of your mixer, add the flour, sugar, cocoa powder, salt, baking powder, baking soda and using the paddle attachment mix everything together until well combined, on low speed.
- In a large bowl mix together the buttermilk, coconut oil, eggs, and vanilla extract. Whisk in the coffee and food coloring.
- Add the wet ingredients to the mixer bowl and mix everything over medium speed for about 2 minutes, until everything is well combined. Scrape the bottom of the bowl with a spatula and mix as needed. Add more red food coloring as needed to get to the desired color. Pour the batter into the 2 prepared pans, equally.
- Bake: Place the cake pans in the oven and bake for 30 to 35 minutes. To test if the cake is done, insert a toothpick in the middle of the cake and if it comes out clean, it's done. Let the cake cool in the pans for about 30 minutes, then turn them out onto a cooling rack or a cutting board and cool completely.
- Prepare the cream cheese frosting: In the bowl of your mixer whip the whipping cream until soft peaks form. Remove from mixer bowl and refrigerate until ready to use.
- In the bowl of your mixer, beat the cream cheese together with the vanilla extract and icing sugar, until smooth. Fold in the whipping cream gradually until well combined.
- Assemble the cake: Cut the top part of the cake first and crumbled it up in a bowl, we'll use this for decoration after.
- Cut each cake into 2 pieces. Start by placing 1 cake layer onto your serving cake platter, then spread some of the cream cheese frosting, about 1/4, evenly over the cake layer. Repeat with remaining cake layers. Using a spatula, spread the cream cheese frosting evenly over the top of the cake and up the sides. Decorate the cake with the remaining cake crumbs if desired.
- Refrigerate until ready to serve.
- I don't have buttermilk, can I use milk instead: You can actually make your own buttermilk by adding a tbsp of lemon juice. You will notice it start to curdle, so you can use this instead, however, I recommend using buttermilk for best results.
- Why are you adding coffee to the cake and will it taste like coffee: Coffee is added to enhance the flavor of the chocolate and no, you will not taste the coffee in the cake at all.
- Can I use liquid food coloring instead of gel: I strongly recommend using red gel food coloring. You need a lot less gel to get the desired color, plus I always find when using liquid food color that it gives the cakes a weird taste.
- Nutrition: Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.