Red Velvet Cake with Cream Cheese Frosting

Red Velvet cake is a timeless classic admired for its striking red and white colour. Loved for its soft, fluffy, tender crumb and subtle cocoa flavour, this beautiful cake is topped with a silky cream cheese frosting that perfectly complements its taste. Perfect for any celebration, from Valentine’s Day to Christmas Day or anything in between, Red Velvet cake is a beautiful indulgence that brings joy to any occasion. Treat yourself and your loved ones to this delightful dessert and make every moment memorable.

Red velvet cake, cake, layered cake, cakes, celebration cake, birthday cake, Mother’s Day,

Cake

Yield: 8

Author: Ange Zahn

Print

With ImageWithout Image

Red Velvet Cake with Cream Cheese Frosting

This red velvet cake is loved for its soft, fluffy, tender crumb and subtle cocoa flavour. Topped with a silky cream cheese frosting. It is a beautiful indulgence that brings joy to any occasion.

Prep time: 30 MinCook time: 1 HourTotal time: 1 H & 30 M

Cook modePrevent screen from turning off

Ingredients

Red Velvet Cake

• 2 ½ cups plain flour, sifted
• 1 teaspoon baking powder
• Pinch salt
• 2 tablespoons cocoa powder
• 50ml red liquid food colouring
• 125g butter, softened
• 1 ½ cups caster sugar
• 2 eggs, room temperature
• 1 teaspoon vanilla
• 1 cup buttermilk, lukewarm
• 1 teaspoon white vinegar
• 1 teaspoon bicarbonate of soda

Frosting

• 250g cream cheese softened
• 125g unsalted butter, cubed and softened
• 3 cups icing mixture, sifted
• 2 teaspoons vanilla
• Pinch salt

Instructions

Cake Preparation

1. Preheat the oven to 160°C. Grease and line 3 x 20cm cake tins
2. In a bowl, sift the flour, baking powder and salt. Set aside.
3. In a small dish, mix together the red food colouring, cocoa powder and vanilla to form a smooth paste. Set aside.
4. Using electric beaters, cream the butter and sugar together until light and creamy. Add the eggs one at a time. Then add in the red cocoa paste.
5. Stir through one third of the flour mixture to the batter, followed by half the buttermilk. Continue until all flour and milk are combined.
6. In a small dish, mix vinegar and baking soda. Add to the cake batter and gently stir to combine.
7. Evenly divide the batter amongst the prepared cake tins. Bake for 15-20 minutes or until a skewer inserted into the centre of the cake comes out clean.
8. Cool cakes in their pans and refrigerate for a few hours or overnight if time permits. This makes it easier for the icing stage.

Frosting

1. Using a stand mixer or electric beaters, beat the cream cheese on high speed until smooth.
2. Add the butter and vanilla and mix for about 1 minute or until the cream cheese and butter is well combined.
3. On low speed, slowly add the sifted icing mixture and salt, scrape down the sides of the bowl as needed.

Assembly

1. Cut the domed top off each cake and set aside.
2. Lay 1 piece of cake on the serving plate, alternate cake and cream cheese frosting until you come to the top layer. Turn the top layer upside down so the base is facing up. (This will allow a smooth surface for icing). Chill in the fridge for a few hours, this helps the cake from moving when you move onto step 3.
3. Smooth icing over the top of the cake. To decorate, crumble the leftover cake from the tops you cut off earlier. Sprinkle the crumbs around the circumference of the icing on the top for a simple yet effective decoration.

All rights reserved for Cooking With Ange

Did you make this recipe?

Tag @cooking_with_ange_ on instagram and hashtag it #cookingwithange