Moist Red Velvet Cake With Cream Cheese Frosting

YIELDS: 24 CUPCAKES OR TWO 8" ROUND LAYERS


Red Velvet cake is on every cake shop menu, with good reason. Moist, tangy and with a hint of cocoa, there's nothing else like it. Top it with Cream Cheese Icing and you have a real crowd pleaser on your hands. This recipe is our favorite because it works just as well for cupcakes as it does for a layer cake so you can pull this recipe out of your arsenal to use for any occasion.


RECIPE NOTE: Once your cupcakes are baked and cooled, ice them and then store them in a tight snap lid container and place them in the fridge for up to 2 days. This will help keep them moist. Your cake layers, once cooled, can be double wrapped in plastic wrap and placed in the fridge for several hours to firm up before layering and icing or placed in the freezer for up to a month.


Because red velvet cake color can seep through the baking cups. We recommend using foil liners for these cupcakes.

Availability: In stock

Shop ProductsPriceQty
Red Sugar Mold Hearts - Set of 12
$5.95
Pink Foil Baking Cups - Set of 30
$2.95
Red Foil Baking Cups - Set of 30
$4.95
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Availability: In stock

RED VELVET CAKE RECIPE

2 1/2 cups all purpose flour

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3 tablespoons unsweetened cocoa powder
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1 teaspoon baking soda
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1 teaspoon salt
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1 tablespoon red gel paste food coloring
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3/4 cup buttermilk
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1 tablespoon white distilled vinegar
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1 tablespoon pure vanilla extract
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1 1/2 cups of sugar
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1 1/3 cups of vegetable oil
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2 eggs

1. Preheat the oven to 350 degrees. Line a cupcake pan with baking cups or grease and flour two 8" cake pans.

2. Whisk together the flour, cocoa powder, baking soda and salt. In a separe measuring cup, thoroughly whisk together the food coloring, buttermilk, vinegar and vanilla.

3. In the bowl of a mixer, fitted with a paddle, beat the sugar and oil until combined. Add the eggs, one at a time and mix thoroughly, scraping down the bowl if necessary.

4. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk. During this process, stop the mixer frequently and scape down the bowl to make sure everything is incorporated.

5. Fill each cupcake 1/2 full (we used a 1/3 cup scoop) and bake for 18-20, or until they spring back when touched. Alternately, divide batter between two 8" pans and bake for 25-30 minutes.

CREAM CHEESE FROSTING RECIPE

1 cup of unsalted butter (2 sticks)
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16 oz. cream cheese (2 - 8oz. bricks)
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5 cups confectioner's sugar, sifted
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2 teaspoons pure vanilla extract
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1. Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla. Mix until smooth. If frosting seems soft, refrigerate for 1 hour before piping.