How to Make Tasty Red Velvet Cake with Cream Cheese Frosting

Red Velvet Cake with Cream Cheese Frosting. This recipe produces the best red velvet cake with superior buttery, vanilla, and cocoa flavors, as well as a delicious tang from buttermilk. My trick is to whip the egg whites, which guarantees a smooth velvet crumb. How do You Make Red Velvet Cake from Scratch?

For the Cream Cheese Frosting: Mix cream cheese and butter in a large mixing bowl. This cream cheese frosting recipe is also stiff enough to pipe a beautiful border around the top of the cake, which is exactly what I did for this cake! Decorating This Red Velvet Layer Cake. You can have Red Velvet Cake with Cream Cheese Frosting using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of Red Velvet Cake with Cream Cheese Frosting

1. It's of All purpose flour.
2. You need of Salt.
3. Prepare of Cocoa powder.
4. It's of Butter , room temperature.
5. It's of sugar Granulated.
6. It's of Egg.
7. Prepare of Vanilla extract.
8. You need of Buttermilk.
9. You need of Red Liquid Food.
10. You need of Baking soda.
11. Prepare of Cream Cheese.
12. You need of Icing sugar.
13. Prepare of Vanilla extract.

Topped with cream cheese frosting, I finally figured out why people LOVE a real red velvet cake. Here I've adapted red velvet cake into little red cupcakes and topped with a dollop of cream cheese frosting, they make for a colorful and tasty dessert for late. The cream cheese frosting tasted good but it did not make up for the poor flavor of the cake. All Reviews for Red Velvet Cake with Cream Cheese Frosting.

Red Velvet Cake with Cream Cheese Frosting instructions

1. Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside..
2. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside..
3. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes)..
4. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.Add the vanilla extract and beat until combined..
5. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour..
6. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter..
7. Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon.Bake in the preheated oven for approximately 25 -30 minutes, or until a toothpick inserted in the center of the cakes comes out clean..
8. Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the refrigerator for at least an hour.
9. In a medium bowl cream the cream cheese and icing sugar on slow speed. Mix in the vanilla extract gradually..

I love to frost a Red Velvet Cake with a Cream Cheese Frosting. But the Cream Cheese Frosting I use is a little different than most. Now, Mascarpone cheese is an Italian cheese that is thick, buttery-rich, delicately sweet and velvety. Red Velvet Cake with Cream Cheese Frosting - this super moist and tender red velvet cake makes for a divine and dramatic cake topped with an easy cream cheese frosting. Try our moist red velvet cake topped with the best frosting for red velvet cake — cream vanilla cheese frosting.