Missy’s Red Velvet Cake W/cream Cheese Frosting
An Irresistible Red Velvet Cake with Cream Cheese Frosting
Imagine biting into a slice of cake that takes you back to the cozy kitchens of your childhood. This Red Velvet Cake with Cream Cheese Frosting is a cherished blend of my mother’s and grandmother’s recipes, with a few tweaks to make it uniquely mine. It’s a treat that not only delights the taste buds but also warms the heart with nostalgia. Let’s dive into this delicious journey!
Why You’ll Love This Recipe
This recipe is a classic for a reason. The vibrant red hue, the moist and tender crumb, and the rich cream cheese frosting come together in perfect harmony. It’s a dessert that’s as delightful to look at as it is to eat. Plus, it’s a wonderful way to share a piece of my family’s culinary tradition with your loved ones.
Kitchen Equipment You’ll Need
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Two 9-inch cake pans
- Sifter
- Wire racks
Ingredients
Cake
- 3 large eggs (room temperature)
- 2 cups granulated sugar
- 1 teaspoon butter flavor Crisco
- 2 ounces red food coloring
- 2 tablespoons unsweetened cocoa
- 1 cup unsalted butter, softened
- 2 1/2 cups cake flour, sifted (sift 3 times, I use Swan’s Down)
- 1 1/4 teaspoons salt
- 1 cup buttermilk (or homemade with lemon juice & milk)
- 1/2 teaspoon baking soda
- 1 pinch baking soda
- 1 1/4 tablespoons vinegar
Frosting
- 0.75 cup (1 1/2 sticks) unsalted butter, softened
- 1 cup pecans, chopped (optional)
- 8 ounces cream cheese, softened
- 1 lb confectioners’ sugar, sifted (sift 2 times)
- 1 teaspoon clear vanilla extract
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Prepare two 9-inch cake pans by spraying them with baking spray or greasing and flouring them. Set aside.
- In a large mixing bowl, use an electric mixer on medium speed to beat the eggs, shortening, and sugar until well combined. Add the red food coloring and cocoa, mixing well, followed by the butter.
- In a separate bowl, sift the cake flour and salt three times. Gradually add the sifted flour to the creamed mixture, alternating with the buttermilk. Mix well after each addition.
- In a small bowl, combine the baking soda and vinegar, stirring until the baking soda is dissolved. Add this mixture to the batter and mix well.
- Divide the batter evenly between the prepared cake pans. Bake for about 20 minutes or until the cakes spring back when touched. Let the cake layers cool completely on wire racks.
- While the cakes cool, prepare the frosting. In a mixing bowl, combine the butter, vanilla, and cream cheese using an electric mixer until completely blended. Gradually add the sifted confectioners’ sugar, mixing at a reduced speed. Once smooth, fold in the chopped pecans if using.
Tips for Success
- Ensure all refrigerated ingredients are at room temperature before starting.
- Sifting the flour and confectioners’ sugar multiple times ensures a lighter, fluffier texture.
- Don’t overmix the batter once the flour is added to avoid a dense cake.
Additional Tips and Variations
- For a nut-free version, simply omit the pecans from the frosting.
- Try adding a hint of orange zest to the frosting for a citrusy twist.
Nutritional Highlights (Per Serving)
Calories: Approximately 450 | Protein: 5g | Carbs: 60g | Fat: 22g | Sugar: 45g
Frequently Asked Questions (FAQ)
Can I make this cake in advance? Yes, you can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store at room temperature.
How should I store leftovers? Keep leftover cake in an airtight container in the refrigerator for up to 5 days.
Can I freeze the cake? Absolutely! Wrap the unfrosted cake layers in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before frosting.
Conclusion
This Red Velvet Cake with Cream Cheese Frosting is more than just a dessert; it’s a delightful experience steeped in tradition and love. I invite you to try this recipe and share your own memories and experiences in the comments below. Happy baking!
