Indulge in the classic and luxurious flavors of Missy’s Red Velvet Cake with Cream Cheese Frosting. This rich, velvety cake is a perfect balance of cocoa and sweetness, paired with the smooth and tangy cream cheese frosting. Whether for a special celebration or a decadent dessert, this cake is sure to impress with its vibrant color and delicious taste.
The soft and moist texture of the cake, combined with the creamy frosting and the crunch of pecans (if desired), makes it a delightful treat that will be a hit with everyone who tries it.
Preparation and Baking
Get ready to bake a cake that not only tastes amazing but also looks stunning on the dessert table.
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Servings: 12
Ingredients
For the Cake
- 3 large eggs, room temperature
- 2 cups granulated sugar
- 1 teaspoon butter-flavored Crisco
- 2 ounces red food coloring
- 2 tablespoons unsweetened cocoa powder
- 1 cup unsalted butter, softened
- 2 1/2 cups cake flour, sifted (Swan’s Down preferred, sifted 3x)
- 1 1/4 teaspoons salt
- 1 cup buttermilk (or homemade with lemon juice and milk)
- 1/2 teaspoon baking soda
- 1 pinch baking soda
- 1 1/4 tablespoons vinegar
For the Cream Cheese Frosting
- 0.75 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup pecans, chopped (optional)
- 8 oz cream cheese, softened
- 1 lb confectioners’ sugar, sifted
- 1 teaspoon clear vanilla extract
Directions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Prepare two 9-inch cake pans by spraying them with baking spray or greasing and flouring them. Set the pans aside.
- Make the Cake Batter: In a large mixing bowl, beat together the eggs, shortening, and sugar on medium speed until well combined. Add the red food coloring and unsweetened cocoa, mixing well. Beat in the softened butter until fully incorporated.
- Add the Dry Ingredients: In a separate bowl, sift the cake flour and salt together three times. Gradually add the sifted flour mixture to the wet ingredients, mixing on low speed. Slowly pour in the buttermilk and mix until smooth.
- Activate the Baking Soda: In a small bowl, combine the baking soda and vinegar, stirring until the baking soda dissolves. Add this mixture to the batter and mix well.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for about 20 minutes or until the cake springs back when touched and a toothpick inserted into the center comes out clean. Let the cake layers cool completely on wire racks before frosting.
For the Frosting
- Prepare the Frosting: In a mixing bowl, beat together the softened butter, vanilla extract, and cream cheese until smooth and creamy.
- Add Sugar and Pecans: Reduce the mixer speed and gradually add the sifted confectioners’ sugar. Beat until fully blended and smooth. If desired, fold in the chopped pecans for extra texture and flavor.
Assemble the Cake
Once the cake layers have cooled completely, spread a generous layer of cream cheese frosting on the top of the first layer. Place the second layer on top, and frost the top and sides of the cake with the remaining frosting. Garnish with additional pecans if desired.
Serving Suggestions
Serve this stunning Red Velvet Cake as a showstopping dessert at celebrations, holidays, or just because. It pairs beautifully with a cup of coffee or tea.
Tips
- Be sure to sift the cake flour thoroughly to achieve a light and fluffy texture.
- For a deeper red hue, use gel food coloring instead of liquid.
Enjoy Missy’s Red Velvet Cake with Cream Cheese Frosting, a decadent dessert that’s as beautiful as it is delicious!