Red Velvet Cake with Cream Cheese Frosting

I love creating posts with the lovely Sandra from Pretty Curvy Secrets, unfortunately we rarely see each other, being both busy with our upcoming weddings! But when we do, we always have a blast! When she asked me to create a recipe post for wedding cake toppers I was all in. We quickly realized that we are both Red Velvet fans and so it seemed only natural to create the famous red cake for these beautiful cake toppers from Die Macherei.

Traditionally, Red Velvet Cake is made with vinegar, but to be honest I don’t want my cake to taste like vinegar. And buttermilk combined with red food coloring does the job just as good!

What I love about this Red Velvet Cake, is how moist it is and stays, even after being in the fridge overnight! The cream cheese frosting adds the right amount of tartness to the cocoa cake. This combination is genious!

You can find the German version of the recipe over at Oh Darling Let’s Celebrate!

Red Velvet Cake with Cream Cheese Frosting

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Prep time

1 hour 15 mins

Cook time

45 mins

Total time

2 hours

Author: Bowsessed

Recipe type: dessert

Serves: 8

Ingredients

For the cake batter:

butter, to grease
185g butter, at room temperature (organic)
155g caster sugar
2 eggs (organic)
150g all-purpose flour (organic)
1 tsp baking powder
pinch of salt
2 tablespoons unsweetened cocoa powder (organic)
¼ teaspoon bicarbonate of soda
125ml buttermilk (organic)
2 tablespoons red food coloring

For the cream cheese frosting:

500g cream cheese, at room temperature (organic)
120g butter, at room temperature (organic)
160g icing sugar, sifted
½ teaspoon vanilla extract

Instructions

Line the bottom of a round baking pan (ø 15cm, 8 cm high) with parchment paper and grease it with butter.
Preheat the oven to 175°C.
Sift flour, cocoa powder, baking soda, baking powder and salt in a bowl.
In a another bowl, cream together the butter and caster sugar until the mixture is pale and creamy. Mix in the eggs one at a time.
Mix in the dry ingredients in three batches, alternating with the buttermilk (beginning and ending with the flour). Mix in the red food coloring.
Transfer it to the cake batter to the prepared baking pan, smoothing the top with a spatula. Bake for 45 minutes, until a toothpick inserted comes out clean. Let the cake cool in the baking pan.
While the cake is cooling, prepare your cream cheese frosting. Mix the cream cheese and butter until smooth. Add the vanilla extract. Mix in the icing sugar. Let your frosting chill in the fridge for an hour at least.
Remove the cooled cake from the baking pan and level the top, save the crumbs for decorating later on. Once your cake is leveled, cut it into two even layers. Place the first layer on a serving platter and drop about half of the prepared frosting on the cake. Using a flat spatula spread evenly over the top. Place the second layer of cake onto the first. Use the remaining frosting to cover top and sides of the cake. Use the saved crumbs from leveling your cake, to decorate it. Sprinkle the crumbs in a circle on the top. Refrigerate the cake until ready to serve.

Notes

Keep the cake refrigerated.

The best moment is when you cut your Red Velvet Cake and you see the rich contrast between the red cake and white cream cheese frosting. And then it is time for the first bite!