Softest Red Velvet Cake Recipe with Cream Cheese Frosting
Today, we are making an incredibly delicious and super soft red velvet cake. This recipe will guide you on how to create the softest cake layers that have a lush crumb and a beautiful red color. We will also make a creamy and smooth cream cheese frosting that pairs perfectly with the cake.
To start, preheat your oven to 160 degrees Celsius fan forced and grease or line two eight-inch cake tins. Sift together two and a quarter cups of all-purpose flour, three tablespoons of cornflour, three tablespoons of cocoa powder, half a teaspoon of baking soda, one teaspoon of baking powder, and half a teaspoon of salt. Mix everything together until well combined.
In another bowl, cream together six tablespoons of unsalted butter, three quarters of a cup of vegetable oil, and one and three quarters of a cup of white granulated sugar until light and creamy. Add in three eggs, one by one, mixing well after each addition. Stir in one tablespoon of vanilla, one and a half teaspoons of white vinegar, and three to three and a half tablespoons of red liquid food coloring until well combined.
Next, fold in the dry ingredients and buttermilk alternately. Start by adding half of the dry ingredients and gently folding them into the batter with a spatula. Then, add the buttermilk and fold until just combined. Finally, fold in the remaining dry ingredients.
Divide the batter evenly into the prepared cake tins and smooth out the tops. Bake in the preheated oven for about 30 minutes or until a toothpick inserted in the center comes out clean. Let the cake layers cool in the tins for 20 minutes before transferring them to a wire rack to cool completely.
While the cake layers are cooling, let's make the cream cheese frosting. In a bowl, whip one cup of room temperature unsalted butter until light and creamy. Gradually add in four and a half cups of icing sugar, mixing until well combined. Finally, add one and a half cups of cold cream cheese, one and a half teaspoons of vanilla, and one and a half tablespoons of fresh lemon juice. Mix until smooth and creamy.
Once the cake layers are completely cool, assemble your cake by placing one layer on a cake stand and spreading a generous amount of cream cheese frosting on top. Repeat with the second layer. Frost the sides of the cake with a thin layer of frosting and smooth it out with a scraper.
To decorate the cake, fill a piping bag fitted with a 1M star tip with the remaining cream cheese frosting. Pipe rosettes all around the top of the cake, following the shape of a small "e."
And there you have it! A beautiful and delicious red velvet cake with cream cheese frosting. The softness of the cake combined with the tangy and creamy frosting creates an unforgettable dessert. Enjoy!
Ingredients:
- 2 and a quarter cups of all-purpose flour
- 3 tablespoons of cornflour
- 3 tablespoons of cocoa powder
- Half a teaspoon of baking soda
- 1 teaspoon of baking powder
- Half a teaspoon of salt
- 6 tablespoons of unsalted butter
- 3/4 cup of vegetable oil
- 1 and three quarters cups of white granulated sugar
- 3 eggs
- 1 tablespoon of vanilla
- 1 and a half teaspoons of white vinegar
- 3 to 3 and a half tablespoons of red liquid food coloring
- 1 and a half cups of buttermilk
- 1 cup of unsalted butter (for the frosting)
- 4 and a half cups of icing sugar
- 1 and a half cups of cold cream cheese
- 1 and a half teaspoons of vanilla (for the frosting)
- 1 and a half tablespoons of fresh lemon juice (for the frosting)
Cooking steps:
- Preheat your oven to 160 degrees Celsius fan forced and grease or line two eight-inch cake tins.
- Sift together the all-purpose flour, cornflour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, cream together the unsalted butter, vegetable oil, and white granulated sugar.
- Add the eggs one by one, mixing well after each addition.
- Stir in the vanilla, white vinegar, and red liquid food coloring.
- Fold in the dry ingredients and buttermilk alternately.
- Divide the batter evenly into the prepared cake tins and bake for 30 minutes or until a toothpick comes out clean.
- Let the cake layers cool in the tins for 20 minutes before transferring them to a wire rack to cool completely.
- In a separate bowl, whip the room temperature unsalted butter until light and creamy.
- Gradually add in the icing sugar, mixing until well combined.
- Add the cold cream cheese, vanilla, and fresh lemon juice. Mix until smooth and creamy.
- Assemble the cake by spreading cream cheese frosting between the cake layers and on the sides.
- Decorate with piped rosettes on the top of the cake.
- Enjoy your delicious red velvet cake with cream cheese frosting!