Red Velvet Cake with white cream is a quintessential dessert that embodies elegance, indulgence, and timeless charm. With its striking crimson hue, delicate crumb, and luscious white cream cheese frosting, this iconic cake is a feast for the senses, captivating both the eye and the palate with its irresistible allure.
The journey begins with the vibrant red velvet cake layers, each one a masterpiece of culinary craftsmanship. Made from a velvety smooth batter enriched with cocoa powder, buttermilk, and a hint of vinegar, these crimson-hued cakes boast a delicate texture that is both tender and moist. Their crimson color, reminiscent of deep red velvet fabric, adds a touch of drama and sophistication to every slice.
But it’s the white cream cheese frosting that truly steals the show, with its creamy texture and subtle tanginess perfectly complementing the rich sweetness of the cake layers. Made from a luxurious blend of cream cheese, butter, powdered sugar, and vanilla extract, this decadent frosting is whipped to perfection until it achieves a light and fluffy consistency. As it is generously spread between the layers and over the cake’s surface, it envelops each bite in a cloud of creamy goodness, imparting a tantalizing contrast of flavors and textures that is simply irresistible.
As the cake is assembled and decorated, it becomes a work of art, with each layer lovingly stacked and adorned with swirls of frosting, delicate piped designs, or a sprinkling of edible pearls. The final result is a masterpiece of culinary craftsmanship, a feast for the eyes as well as the palate, that is sure to impress even the most discerning of dessert connoisseurs.
But Red Velvet Cake with white cream is more than just a dessert—it’s a celebration of love, joy, and the simple pleasures of life. Whether enjoyed as a decadent treat for a special occasion or as a sweet indulgence on a cozy evening at home, this iconic cake has a way of bringing people together and creating cherished memories that last a lifetime.
With each slice of Red Velvet Cake with white cream, dessert enthusiasts are transported to a world of pure delight, where every bite is a moment to be savored and celebrated. So go ahead, indulge in this timeless classic and treat yourself to a taste of pure bliss.
Ingredients
- Vegetable oil for the pans
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon cocoa powder
- 1 1/2 cups vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring (1 ounce)
- 1 teaspoon white distilled vinegar
- 1 teaspoon vanilla extract
- Cream Cheese Frosting, recipe follows
- Crushed pecans, for garnish
Cream Cheese Frosting: - 1 pound cream cheese, softened
- 4 cups sifted confectioners’ sugar
- 2 sticks unsalted butter (1 cup), softened
- 1 teaspoon vanilla extract
Directions
• Preheat the oven to 350 degrees F. Lightly oil and flour three 9 by 1 1/2-inch round cake pans.
• In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
• Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
• Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
• Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
• Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the Cream Cheese Frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.
Cream Cheese Frosting:
• In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
• Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.