Padhuskitchen


Red Velvet Cake Recipe-Red Velvet Cake with cream cheese frosting

by 54 Comments

I wanted to make the ever so popular Red Velvet cake for a long time but it kept on getting postponed as I could not get the ingredients needed for frosting in my place. This time, that did not stop me from making this beautiful cake, as I made the cream cheese at home from scratch. The cake came out very well. It was moist and looked so gorgeous with bright red color and white cream cheese frosting. I felt so happy that I could prepare this at the right time. I halved the original recipe and made a small cake.


Red Velvet Cake with cream cheese frostingHow to make Red Velvet Cake
Recipe source – Joy of baking
Ingredients needed

All purpose flour – 1 1/4 cup
Salt -1/4 tsp
Cocoa Powder – 1 tbsp
Unsalted butter – 57 grams
Sugar – 3/4 cup
Egg -1
Vanilla essence -1/2 tsp
Red liquid food color -1 tbsp
Butter milk – 1/2 cup
White vinegar – 1/2 tsp
Baking soda -1/2 tsp

Preparation
Sift or sieve together flour, salt and cocoa powder. Keep aside.

Pre heat the oven.

Grease the baking tray with butter and dust it with flour or line it with parchment paper.

Mix red food color with buttermilk nicely and keep it aside.

-Red Velvet CakeMethod

Beat butter until soft.

Add sugar and beat until light and fluffy.

Add eggs and beat until well combined. Mix in vanilla essence.

Then fold in flour and buttermilk alternatively to the above mixture,adding little by little beginning with flour and ending with flour.

Now mix vinegar with baking soda in a small cup. The mixture will start bubbling, quickly add it to the above prepared batter, mix well and pour it into the prepared baking pan.

Bake in a preheated oven, until a toothpick inserted in the center of the cake comes out clean.

Let it remain in the tray for a few minutes.Then invert it on a wire rack and leave it to cool.

Wrap it in a plastic sheet and refrigerate for an hour before frosting.

With a serrated knife, cut the cake into half horizontally. You will have 2 pieces now. Now the cake is ready for frosting. Look at the picture below.


Cream Cheese frosting

Since I could not get mascarpone cheese, I substituted cream cheese for that also.

Ingredients needed

Cream cheese – 220 grams
Vanilla essence – 1/2 tsp
Icing sugar – 1/2 cup sifted
Cold heavy whipping cream -160 ml

Method

Beat cream cheese until smooth.


Add vanilla essence, icing sugar and beat for a few more minutes until smooth.

Add heavy whipping cream and whip until the mixture is thick enough to spread.

You can increase or decrease the amount of sugar or whipping cream according to the consistency you need for frosting.

You will have 2 cake layers.
Spread frosting on the 1 st layer and keep the other half on top of it. Spread the top and sides of the cake with frosting as shown in the first picture.


The cake along with the creamy frosting tasted great.

Note – Original recipe calls for two-9 inch round cake pans but since I have halved the recipe, I used a small round pan half its size.


Everything from eggs, butter should be at room temperature.

This cake is on its way to Anjali’s Cakes, cookies and dessert event.

Have a wonderful Valentine’s Day!!

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Reader Interactions

Comments

  18. adeline priya

    Hi…i wanna know if the same red velvet cake recipe can be made in pressure cooker, i wanna do it for my husband on his b'day..could you please lemme know ASAP…thanks in advnce!!

    Reply

  23. Divya Shiva

    Hi Padhu, I am gonna try this receipe in pressure cooker. I wanted to clear few doubts before I start.

    1. Buttermilk – Can we buy from store and use it?? or should we make our own? Can it be salted??

    2. Cooling after baking – How do I cool without wire rack?? How long should I cool to get the cake in good shape??

    3. Refrigerate before frosting – More than an hour will cause a problem? As, I will bake and leave to office and come back in the evening to frost it. Will that spoil the cake taste?

    4. Cutting Horizontally – Will cutting th refrigerated cake will be easier?? Or should I bake two layers?

    5. Whipping cream – Should that be Cold and not in room temperature? Never used whipping cream before. How should you whip??

    6. Spreading the frosting – How should I spread it? any special tools required? or just a spatula or knife will do??

    7. After Frosting – Can we put it back in refrigerator or should it be in room temperature??

    8. Kgs – If I want to make 1 kg like big cake, will these measurements be enough or should I double everything??

    You made my anniversary special with this receipe..my hubby is not gonna believe that I did this 🙂 🙂 … thanks a lot Padhu.. your receipes are simply AWESOMEEEEEEE!!!

    Also, thanks for your patience to answer my these many questions.

    Reply

  24. Padhu Sankar

    Divya – Regarding your doubes

    1. I used homemade butter milk. It should not be salted.

    2.If you do not have wire rack, you can cool it in a plate. You should invert the cake and cool it. May be 30 minutes.

    3.Half an hour is enough. If the cake is completely cooled, then you do not have to bother about that. We are doing this as you will have difficulty in frosting if the cake is fragile.

    4.Cutting will be easier, if you use a serrated knife. Even if you do not have it, hold the cake well at the top and cut gently.

    5. Get ready made whipping cream. It should be cold.

    6.Spatula is enough to spread the frosting, Dip the spatula in hot water, shake off excess water and smooth out the frosting.

    7.For this cake, you have to refrigerate after frosting.

    8. I am not sure of this answer.I think you must double the ingredients. Since, you are a beginner, I recommend that you try with less quantity first. Once you are confidant, you can double and try it.

    Reply

  25. sindhuja

    Hi Padhu,

    Can you tell me what brand is better for whipping cream, because i see only amul's fresh cream in the stores near by.I have heard that for whipping the cream it should have atleast 30% fat but amul cream has only 25%.I basically love fresh cream frosting which is so difficult to make with this amul fresh cream.:(

    Reply

  30. Drshruti

    Hi padhu..i love all ur recipes. I have been dying to try out d red velvet recipe but not able to get all d ingredients especially cream cheese and red liquid food color. Can u help me with d brand names

    Reply

  33. Anusha Madhavan

    I wish to try this cake. Can you please mention the oven temperature for this cake??
    Also, will the cream cheese and whipped cream quantity mentioned be sufficient for 2 8inch layers of round cake ?

    Thank You !!

    Reply

  43. m yoga

    Hi… tried this cake today and it tasted very yummy… but cake sticked in the tray even though i greased the tray with butter before baking… any tips to avoid cake stickking

    Reply

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