Name: Red Velvet Cake with Cream Cheese Frosting
Brand: bakingenvy.com
SKU: bakingenvy-com-1
Availability: OnlineOnly

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Red Velvet Cake with Cream Cheese Frosting

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&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;×Share This RecipeJump to RecipeThis soft, rich and moist cake is my absolute favourite special-occasion cake. It looks impressive but is ridiculously simple. All you need to do is whisk the wet and dry ingredients together!I top this cake with a smooth cream cheese frosting and decorate the top and sides with crumbled cake offcuts. It always impresses and feeds a fair crowd. Enjoy!Traditionally, red velvet cake is red due to a chemical reaction between cocoa powder and other ingredients.Cocoa powder contains natural acids. When combined with baking soda and an alkaline ingredient like buttermilk, it creates a chemical reaction that helps to leaven the cake and also gives it a subtle red colour.Another chemical reaction that takes place in red velvet cake is the reaction between cocoa powder and vinegar. Cocoa powder is acidic and vinegar is acidic too, when they are mixed together they create a reaction which also helps to intensify the red colour of the cake.In modern recipes, the use of red food colouring in the recipe can also contribute to the overall red colour of the cake.Here are a few suggestions for what to serve with red velvet cake:Whipped Cream: A dollop of whipped cream or whipped cream cheese frosting can add a light and fluffy contrast to the rich and moist cake.Berries: Fresh berries such as raspberries, strawberries, or blueberries can add a pop of color and a burst of flavor to the cake. They can be used as a topping or mixed into the frosting.Ice Cream: A scoop of vanilla or chocolate ice cream can add a creamy texture and coolness to the cake, making it a perfect pairing for a warm summer day.Chocolate Sauce: A drizzle of chocolate sauce or ganache can add a decadent richness to the cake and complement the chocolate flavor in the cake.Caramel Sauce: A drizzle of caramel sauce can add a touch of sweetness and a hint of saltiness to the cake, making it a perfect pairing for those with a sweet tooth.You can also make red velvet cupcakes using my recipe here.Continue to ContentPreheat the oven to 160°C/320°F (fan-forced/convection) or 180°C/355°F (standard). Grease and line TWO pans measuring 20 cm (8 inch) with baking paper.In a large mixing bowl, sift together the flour, corn starch, cocoa powder, baking soda and salt. Whisk until well combined.In a separate large bowl, whisk together the oil and the cooled butter until well combined. Add sugar, eggs, vinegar, buttermilk, vanilla and food colouring. Whisk until well combined. Pour the wet ingredients into the dry ingredients and whisk until combined (a few lumps are okay - don't overbeat).Evenly distribute the batter between the two prepared tins. Bake for 35-40 minutes or until lightly browned around the edges and a skewer inserted in the centre of the cakes comes out clean.Allow to cool for 10 minutes in the tins before transferring to a wire rack to cool completely.In the large bowl of an electric mixer (or using a hand mixer), beat together the butter and cream cheese until thick, pale and creamy (about 3-4 mins).Add the icing sugar, lemon juice, and vanilla, and beat until very pale and thick (about 5 minutes). Add more icing sugar or lemon juice to adjust consistency as needed.If the cakes are very domed, level the top of each cake with a serrated knife. Place one cake on a large, flat plate. Top with one quarter of the cream cheese frosting and spread the frosting evenly over the cake.Flip the second cake upside down onto the first. Top with half of the remaining frosting, spreading the frosting from the centre towards the edges of the cake.Use the remaining frosting to cover the sides of the cake. Use a flat (palette) knife to smooth out the top and sides. Crumble up the offcuts of the cake and sprinkle along the sides and top of the cake, if desired.Refrigerate for 1-2 hours or until frosting is firm. Keep the cake refrigerated until ready to serve.StorageSubstitutions &amp; TipsHi there, would this recipe also work as cupcakes?ReplyHi Chloe, my oven can only fit one 8-inch pan and bake one at a time. Can this cake batter bake one at a time i.e. bake half of the batter first, keep the second batter in the fridge and then bake the second half of the batter?If I use this batter recipe as a one WHOLE 8-inch cake, what would be the baking time using the same baking temperature please?What adjustments are needed for the frosting for one WHOLE 8-inch cake i.e. frosting on just the top and the sides?Looking forward to your advice. Thank you in advance.ReplyWelcome to Baking Envy, the home of my baking addiction. I'm here to share my love for simple, incredible food.Find out more ...&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Skip to Recipe

&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;×Share This RecipeJump to RecipeThis soft, rich and moist cake is my absolute favourite special-occasion cake. It looks impressive but is ridiculously simple. All you need to do is whisk the wet and dry ingredients together!I top this cake with a smooth cream cheese frosting and decorate the top and sides with crumbled cake offcuts. It always impresses and feeds a fair crowd. Enjoy!Traditionally, red velvet cake is red due to a chemical...

Red Velvet Cake with Cream Cheese Frosting

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