Red Velvet Cake with Cream Cheese Frosting:

Name: Red Velvet Cake with Cream Cheese Frosting:
Yield: 12 servings
Cuisine: British
Ingredients: 3 cups cake flour / all purpose flour; 1 tsp baking soda; 2 Tbsp unsweetened natural cocoa powder; 1/2 tsp salt; 1/2 cup unsalted butter, softened to room temperature; 2 cups granulated sugar; 1 cup vegetable oil; 4 large eggs, room temperature and separated; 1 Tbsp pure vanilla extract; 1 Tbsp pure vanilla extract; 1 tsp distilled white vinegar; 1-2 Tbsp liquid or gel red food coloring; 1 cup buttermilk, at room temperature; 🌻Cream Cheese Frosting:; 450 g full-fat cream cheese / philadelphia cream cheese softened to room temperature; 3/4 cup unsalted butter, softened to room temperature; 4 cups confectioners’ sugar; 1 and 1/2 tsp pure vanilla extract; pinch salt, to taste

Lubna’s Kitchen @lubnaskitchen

United Kingdom

#ChristmasGift 🎄
Moist and tender with a tangy cream cheese frosting, this Red Velvet Cake is a classic dessert that everyone will love. It's the perfect cake for any occasion.
#cake #redVelvetCake #creamCheese #Occasion

Lubna’s Kitchen @lubnaskitchen

Saved

Ingredients

12 servings

3 cupscake flour / all purpose flour
1 tspbaking soda
2 Tbspunsweetened natural cocoa powder
1/2 tspsalt
1/2 cupunsalted butter, softened to room temperature
2 cupsgranulated sugar
1 cupvegetable oil
4large eggs, room temperature and separated
1 Tbsppure vanilla extract
1 Tbsppure vanilla extract
1 tspdistilled white vinegar
1-2 Tbspliquid or gel red food coloring
1 cupbuttermilk, at room temperature
🌻Cream Cheese Frosting:
450 gfull-fat cream cheese / philadelphia cream cheese softened to room temperature
3/4 cupunsalted butter, softened to room temperature
4 cupsconfectioners’ sugar
1and 1/2 tsp pure vanilla extract
pinchsalt, to taste

Saved

Steps

1

Preheat oven to 177°C / 350°F.
Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
2

🌻Make the cake:
Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute.
3

Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.) Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
4

With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in your desired amount of food coloring just until combined. Vigorously whisk or beat the 4 egg whites on high speed until fluffy peaks.
5

Gently fold into cake batter. The batter will be silky and slightly thick.
Divide batter between cake pans. Bake for 30-32 minutes or until a toothpick inserted in the center comes out clean. If the cakes little wet crumbs on the toothpick, bake for longer.
6

Remove cakes from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
7

🌻Make the frosting:
In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.
8

Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
9

🌻Assemble and frost:
Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting.
10

Top with 2nd layer and spread remaining frosting all over the top and sides.
OR
decorate cake as your desire.
Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
Enjoy!!
11

✅Notes:
Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Let the frosting sit at room temperature to slightly soften for 10 minutes before assembling and frosting.