red velvet cake with cream cheese frosting

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redvelvetcake

A couple weeks ago we had our friend Rick over for a little birthday celebration. I made him my red velvet cake, his favorite, and it got rave reviews from all who indulged. This isn’t the easiest red velvet cake recipe, but in my opinion, it’s the best. If you take the time to create this beauty, I hope you love it as much as we do.

Don’t be tempted to over bake this cake or it will dry out. It’s done when a wooden skewer inserted into the middle of one of the layers comes out with a few crumbs stuck to it.

~ for the cake ~

3 extra large eggs

2 cups sugar

1 oz. red food coloring

2 Tablespoons unsweetened cocoa powder

2 sticks unsalted butter, softened

2 and 1/2 cups sifted cake flour

1 and 1/4 teaspoons salt

1 cup buttermilk

1 Tablespoon butter flavoring

1/2 teaspoon baking soda

1 and 1/4 Tablespoons white vinegar

cream cheese frosting (recipe below)

fresh, edible flowers or candied flowers for garnish

Preheat oven to 350 degrees F. Generously butter and flour two (9 inch) round cake pans. Set aside. Beat eggs and sugar together in the bowl of a counter top mixer, on medium speed, until well combined. Add food coloring and cocoa. Mix well. Add butter. Mix well.

In a separate bowl, sift the flour and salt. Slowly add the flour mixture to the butter mixture until all ingredients are evenly incorporated. Add buttermilk and butter flavoring. Mix well.

In a small mixing bowl, combine the vinegar and baking soda, stirring until soda dissolves. Add to the creamed mixture. Mix well.

Pour batter into prepared pans. Bake 20 to 30 minutes, or just until a wooden skewer inserted into the center of one of the cakes comes out with a few crumbs on it.

Allow cakes to cool for 10 minutes before gently turning them out onto wire cooling racks. Cool completely before frosting with cream cheese frosting.

~ for the cream cheese frosting ~

1 and 1/2 sticks salted butter, softened

1 (8 oz.) package cream cheese (not light) softened to room temperature

1 lb. sifted powdered sugar

1 teaspoon pure vanilla extract

Using a mixer, whip the softened butter and cream cheese until very smooth. Add powdered sugar and whip until light and fluffy. Add vanilla. Mix until evenly incorporated into frosting. Spread frosting on cooled cake layers. Garnish with edible, unsprayed flowers.

Enjoy!

~Melissa

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  4 comments for “red velvet cake with cream cheese frosting

  1. Decloma
    January 18, 2016 at 3:48 pm

    Is the measurement for powdered sugar right, it’s says 1lb?

    • Melissa
      January 18, 2016 at 4:49 pm

      1 lb. is correct.

      • Decloma
        January 19, 2016 at 10:22 am

        Thank you!

        • Melissa
          January 19, 2016 at 12:34 pm

          My pleasure! 😉

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