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Red Velvet Cake with Cream Cheese Frosting
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Red Velvet Cake with Cream Cheese Frosting

Red Velvet Cake is a super moist, rich and delicious cake. The cake batter is made with oil instead of butter. Tastes better than a bakery cake.
Course Cake, Dessert
Cuisine Global
Keyword Cake, Cream Cheese, Red Velvet Recipes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Author Shanaz Rafiq

Ingredients

  • 2 cups all-purpose flour
  • 2 eggs
  • 1 cup oil
  • 1 cup buttermilk
  • 2 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 2 teaspoon vanilla essence
  • 3 tablespoon red food color
  • 1 teaspoon white vinegar
  • ½ cup hot coffee hot water and 1 tbsp coffee powder without milk

For Cream Cheese Frosting:

  • 300- grams of softened cream cheese I use Philadelphia
  • 50- grams of softened butter
  • ¼ cup milk + a little more if you need
  • 2 teaspoon vanilla essence
  • 2 cups icing sugar
  • 1 cup = 250 ml

Instructions

For the red velvet cake

  • Preheat oven to 180 deg C or 325 deg F. Prepare 2 baking tins of 9″ by placing a butter paper. Instead of butter paper we can also grease the tins with butter and sprinkle flour all over the tin.
  • In a large bowl sieve together flour, salt, baking powder, baking soda and cocoa powder and set aside.
  • In another bowl mix together oil and sugar, whisk well till sugar dissolves. Now slowly add eggs, buttermilk, vanilla, and food color. Now add in hot coffee and vinegar.
  • Slowly add the dry ingredients to the oil and sugar mixture, little by little,and mix by cut and fold method.
  • Pour the batter evenly into the 2 tins and bake for 30 minutes. After 30 minutes check with a toothpick. If it comes out clean remove and set aside to cool . When it has completely cooled down you can start icing the cake.

To prepare the frosting:

  • Add cream cheese to a bowl and with help of a cake beater slightly whisk to loosen it up. Now add milk, butter and vanilla extract. Mix until well combined. Add half of the icing sugar and mix well without using a cake beater. You can do this using a large size egg beater. Mix well and then add remaining icing sugar and whip till smooth and fluffy. If the frosting is too thick and dry, adjust it by adding a little more milk until you get the right consistency.
  • Refrigerate the frosting for 10 minutes before using.

Notes

Do not overbake the cake, so start checking with a toothpick after 30 minutes.
Do not apply the icing on the hot cake. Let the cake cooled down completely.
Cream cheese has to be at room temperature before whisking.
For a smooth icing on the cake, give the first coating of icing and refrigerate the cake for 15 minutes. Remove and smooth out the icing with the help of a kitchen tissue. Now the cake is ready for any decoration as you desire