Moist Red Velvet Cake with Cream Cheese Frosting
Super moist red velvet cake with a delicious cream cheese frosting, just as moist and delicious as a red velvet cake should be.
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For a super moist red velvet cake:
A red velvet cake should be moist and flavorful, even though it contains unsweetened cocoa powder, the chocolate flavour should not be overpowering. Adding the vinegar to the buttermilk allows the cake to rise nicely.
Once the red velvet cake batter is ready, you can add the red food coloring. You can either use gel, fluid, or powder, I personally prefer the gel food coloring from Wilton, a little goes a long way. The amount you need will depend on the brand of both the unsweetened cocoa powder and the food coloring itself.
Cream Cheese Frosting
This cream cheese recipe contains milk powder which helps the cream hold shape, adds to the flavour and balances the sweetness. If you do not have powdered milk you can substitute it with 2 tbsp of heavy cream or milk. The secret to a super creamy cream cheese frosting is the temperature of both the cream cheese and butter, both should be in room temperature.
Start by beating the cream cheese with the powder sugar and the dry milk, and then add the soft butter. If the cream cheese was cold, the butter will harden and you will end up with clumps of butter in the mixture. If this happens, use a blow dryer or a hot kitchen towel, or even a torch and heat the bowl to warm up the mixture, this will allow the temperature to drop and the butter to melt again. Continue beating for few minutes on high speed until you have a nice creamy cream cheese frosting.
The Baking
I chose to bake my red velvet cake in a heart shape because I made this one around valentine’s day, you can of course bake the cake in any shape you like. Also, I divided the batter in different tins for my layers, you can instead bake the whole red velvet cake in one big 8″ baking tin, cool it, and then divide it into the layers. To have a super moist red velvet cake, make sure to adjust the baking time accordingly.
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Moist Red Velvet Cake with Cream Cheese Frosting
Ingredients
Red Velvet Cake
- 3 Eggs
- 200 g Sugar 1+ 1/2 cup
- 350 ml Vegetable Oil 1+ 1/2 cup
- 240 ml Buttermilk 1 cup
- 22 g Unsweetened Cocoa Powder 3 tbsp
- 1 tsp White Vinegar
- 1 tsp Vanilla Extract
- 300 g All-purpose Flour 2 + 1/2 cups
- Red Food Colouring
Cream Cheese Frosting
- 450 g Cream Cheese 1 + 7/8 cups
- 125 g Icing Sugar 2 cups
- 200 g Butter 1 stick + 6,5 tbsp
- 20 g Dry Milk 2,5 tbsp
- 1 tsp Vanille Extract
Instructions
Red Velvet Cake
- Preheat the oven to 175C / 347 F.
- Sift and mix the dry ingredients together, all-purpose flour, unsweetened cocoa powder and baking powder. Leave them on the side for later.
- Add the 1 tsp of white vinegar to the buttermilk, stir and leave for later.
- Beat the eggs with the sugar and the vanilla extract till the batter thickens.
- Add the vegetable oil and continue beating briefly until it's incorporated.
- Add the buttermilk and beat briefly until it's incorporated as well.
- Add the dry ingredients in 2 goes and beat slightly until incorporated, then add the red food coloring until happy with the color.
- Pour the batter in a baking tin lined with parchment paper. If you devide the batter into 3 parts, bake for 19 to 20 minutes.If you bake the whole batter at once, bake for 35 to 40 minutes.