Yesterday we celebrated my husband’s birthday. I decided to make a Red Velvet Cake as we enjoy them and I had always wanted to try to make one at home.
Many hours of research went into this cake. I poured over recipes on the internet. I sat in my office looking at cookbooks trying to find a recipe that I could use. It was challenging. Most red velvet cakes call for a large amount of shortening and I try to avoid shortening at all costs. After quite a number of recipes I knew I’d have to make some changes to one. Yesterday morning {right on time!} I found a recipe in my Better Homes and Garden cookbook that I thought might work with a few adjustments and indeed it did. The cake was delicious.
The cake was firm and flaky. Just the perfect consistency for cutting. The cream cheese icing I used was the perfect topping to the cake. Since it turned out so well I thought I would share my simplified version. It is delicious, quick and incredibly easy. If you’ve never made a cake from scratch before, give this a whirl. You won’t regret it!
Red Velvet Cake with Cream Cheese Frosting
(adapted from the Better Homes and Garden Cookbook)
Ingredients:
Cake
- 2 eggs
- 1/2 c unsweetened cocoa powder
- red food coloring concentrated gel
- 2 1/4 c self rising cake flour
- 1/2 c softened butter
- 1 1/2 c sugar
- 1 tsp vanilla
- 1 c buttermilk
- 1 tsp vinegar
- 1 – 8 oz package light cream cheese
- 1/2 c butter softened
- 2 tsp vanilla extract
- 4-5 c powdered sugar
- Heat the oven to 350 degrees
- Prepare the cake pans with spray or butter . Set aside
- In a large mixing bowl beat the butter until smooth.
- Add the sugar and vanilla and mix until well combined.
- Add eggs and cocoa to the bowl and beat until well combined.
- Alternating between buttermilk and flour, begin adding small amounts and beat on low until all is well combined.
- Add the red gel paste in small amounts and continue beating on low. Keep adding the paste until the desired color is achieved.
- Add 1 tsp of vinegar and ensure it is well combined.
- Pour batter into prepared pans and bake in the oven for 25-30 minutes or until a toothpick comes out clean after it’s been inserted in the middle
- Remove from oven and let rest 5 minutes before transferring to a parchment lined cooling rack.
- Once the cake has sufficiently cooled you can begin the process of decorating.
- In a large bowl combine the cream cheese, the vanilla and the butter. Beat until well combined.
- Begin adding confectioners sugar 1/2 c at a time until the desired texture is achieved.
- Frost the cake and enjoy!
- The cake batter is quite thick when you put it in the pan. Don’t worry! It will turn out beautifully.
- Make sure you keep this in the fridge as there’s cream cheese in the icing!
Hi I was wondering how much sugar we need for baking the cake as u didn’t mentioned it at the cake ingredient part.thank u
Hi Cammy! I can’t believe I left that out. I need an editor.
I added the sugar {1 1/2 c} into the recipe so everything should be correct now. Thank you!
hi….since we use the different measurement, can u tell me pls, what is “c”?? thanks a lot
A ‘c’ is a cup. 1 cup of flour is approximately equivalent to 125 gm {according to the information I have available}. I hope this helps!
a cup is different in g for flour/confectioner’s sugar or butter/sugar and always depends on the stuff you measure. There are some pages to help with conversion.
Did you really mean only 1 ounce cream cheese for the frosting? For 5 cups powder sugar??? Seems so little to me as all other recipes demand for at least 4 ounces of creamcheese…
Hi Elisa,
I apologize for the error. It should say 1 8oz package of cream cheese. You would definitely need more than 1 oz. Thanks for calling this to my attention. I will make the corrections immediately.
18???? That much? Well then I definitely don’t have enough of that stuff. The usual size of cream cheese packages here in Germany are only 7 ounces, you see? ^_^; Will have to hit the shops again tomorrow then. Glad I asked.
I am having the worst edit day ever! It should have said “One package {8 oz} of cream cheese}. I’m so sorry to have confused you so much. The cake is quite good. I’ll go fix the instructions and again I apologize!
oh and in the instruction it says to add flour into the frosting, where it should say confectioner’s sugar
Just mentioning, because it somehow confused me.
I fixed this too Elisa! Thanks for your assistance. It was confusing.
What size cake tin do we need ? 10″ round or square or 12″ ?