This was my first attempt at making red velvet cupcakes, and both my DB and I loved it!
We invited our friends Kristie and Eddie over to celebrate their engagement, and Kristie’s favorite cake is red velvet. This was highly rated amongst many bloggers and I was put to ease at how easy it was to make it. The flavor had a slight tanginess and we both loved the end results. A traditional red velvet cake is a combination that isn’t too chocolatey, very moist, and not-too-sweet frosting. Not ever having tried red velvet cake to compare it to, but we loved it regardless.
I topped each cupcake with a heart-shaped cookie for a special touch.
Red Velvet Cake with Cream Cheese Frosting
For the cake
- 2-1/2 cups cake flour
- 1-1/2 cups sugar
- 1 tsp baking soda
- 1 Tbsp cocoa powder
- 1 tsp salt
- 2 eggs
- 1-1/2 cups vegetable oil
- 1 cup buttermilk (or make your own homemade version here)
- 2 Tbsp (1 oz) red food coloring
- 1 tsp vanilla extract
- 1 tsp white distilled vinegar
- 12 oz (1-1/2 blocks) cream cheese, softened
- 12 oz (3 sticks) butter, softened
- 1 1/2 tsp clear vanilla extract
- 3 cups confectioners' sugar
- 1-1/2 cups chopped pecans (optional)
For the cake
- Preheat oven to 350°.
- Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.
- Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined.
- Add dry ingredients and beat until smooth, about 2 minutes.
- Divide batter evenly between 3 greased and floured 8" round cake pans.
- Bake cakes, rotating halfway through, until a toothpick inserted in the center of each cake comes out clean, 25–30 minutes. (If baking cupcakes, bake for 20-22 minutes.)
- Let cakes cool 5 minutes, then invert each onto a plate, then invert again onto a cooling rack. Let cakes cool completely.
For the frosting
- Beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined.
- Add sugar and beat until frosting is light and fluffy, 5–7 minutes.
- Put 1 cake layer on a cake plate, level off with a serrated knife, and spread one-quarter of the frosting on top.
- Set another layer on top, level, and repeat frosting.
- Set remaining layer on top, level, and frost top and sides with the remaining frosting.
- Press pecans into the sides of the cake, if desired. **Tip: after leveling cake, turn it upside down to reduce numbers of crumbs. I also did a crumb coat on the outside, let it set for ten minutes, then finished with remaining frosting.
- Chill for 2 hours to set frosting.
** Halve the batch of cream cheese frosting if you’re planning to use it for cupcakes.
Source: Originally from Saveur, Adapted from Cake Man Raven Confectionery, As seen on Apple A Day