Classic Red Velvet Cake with Cream Cheese Frosting

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Description
A beautiful and decadent cake with vibrant red color, this Classic Red Velvet Cake is soft, moist, and paired perfectly with creamy and tangy cream cheese frosting. The subtle cocoa flavor combined with the richness of the frosting makes this a timeless dessert favorite.

Origin
Red Velvet Cake has roots in Southern America, originating in the early 20th century. The cake’s bright red color was originally achieved using beet juice, but today, it’s more commonly made with food coloring. It’s become a popular cake for celebrations, especially around holidays and Valentine’s Day.

Ingredients Quantity

For the cake:

  • 2 ½ cups (315g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cocoa powder
  • 1 ½ cups (360ml) vegetable oil
  • 1 cup (240ml) buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 1 tbsp red food coloring
  • 1 tsp vanilla extract
  • 1 tsp white vinegar

For the cream cheese frosting:

  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt

Ingredients Optional

  • Fresh berries (like raspberries or strawberries) for decoration
  • Shredded coconut for garnish
  • Extra red food coloring for deeper color if desired

Instruction

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
  3. Mix the wet ingredients: In a large bowl, beat the vegetable oil and buttermilk together until combined. Add the eggs, one at a time, beating well after each addition. Stir in the red food coloring, vanilla extract, and vinegar until smooth.
  4. Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Bake the cake: Divide the batter evenly between the two prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
  6. Make the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Beat until fluffy and smooth, about 3-4 minutes.
  7. Assemble the cake: Once the cakes are completely cool, place one cake layer on a serving plate. Spread a generous amount of cream cheese frosting on top. Place the second cake layer on top and frost the top and sides of the entire cake.
  8. Decorate: Garnish the cake with fresh berries, shredded coconut, or a few extra decorative touches, if desired.
  9. Serve: Slice, serve, and enjoy!

Tips of Success
For the best texture, make sure the eggs and buttermilk are at room temperature before mixing.
To prevent the cake from sticking to the pan, line the bottom of the pans with parchment paper in addition to greasing and flouring them.
If you prefer a deeper red color, you can add an extra tablespoon of red food coloring, but be cautious not to overdo it.

Recommendation
This cake pairs wonderfully with a cup of coffee, tea, or a glass of sweet dessert wine like Moscato. It’s also a great dessert for holidays like Christmas, Valentine’s Day, or birthdays.

Nutrition (per slice, approx. 12 servings)
Calories: ~450
Fat: 24g
Carbohydrates: 60g
Sugar: 45g
Protein: 4g
Sodium: 320mg

This Classic Red Velvet Cake with Cream Cheese Frosting is sure to impress anyone who tastes it! Let me know if you’d like any adjustments or need tips on making it even better. Enjoy baking!

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