It’s been a few months since I wanted to post the recipe for this red velvet cake with cream cheese frosting. But, unfortunately, the photo was not taken with my camera and I’ve been waiting for it to arrive. And there it is, one of my favourite cakes of all times 🙂
As I mentioned before, I traveled back home a few times last year. Not for the best reasons, but unfortunately life is not perfect. On one of the times I was there, it was my uncle’s birthday. I consider him to be like a second father to me, I grew up next door, and was always treated like a daughter. I haven’t been to many family birthday’s since I left my country 12 years ago, and never been home for my uncle’s special day. So this time I made a point of baking his birthday cake. Like me, he loves red velvet cake with cream cheese frosting so it was an easy choice.
The problem was that I never tried to make it before and was really scared of spoiling it for my uncle. My mum and aunt volunteered to help and the internet search started. There’s so many recipes out there and some people make it look so so complicated! In the end I settled for the recipe that I found on Sally’s Baking Addition. It looked quite straight forward so it should be foul proof 🙂 And off we went to buy the ingredients, the pans and the decorations. This was his 66 birthday and I wanted 66 candles on the cake. He didn’t even knew about the cake imagine when we get him one that looks like a burning torch 🙂 It was a proper adventure!
First issue, we didn’t get enough red coloring liquid so the batter was more pink then red. Solution: the neighbour had some to spare. Second issue: my mum’s oven wasn’t in great shape so 2 pans at the same time wouldn’t work well. Solution: one pan at my mum’s, the other at my aunt’s next door. Result: a lot of running between the 2 houses. Third issue: cheese frosting too liquid. Solution: after 3 attempts we finally got it to the right consistency. Result: our cat is quite overweight now 🙂 Then the candles… oh the candles… 3 of us all around the cake trying to get it all on at the same time without burning us or the house! And all of this without my uncle’s knowledge. But the result was a very happy and emotional uncle and a delicious birthday cake 🙂
Red velvet cake with cream cheese frosting
- 3 cups of plain flour
- 1 tsp baking soda
- 2 tbsp unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 cup butter at room temperature
- 2 cups granulated sugar
- 1 cup of oil
- 4 large eggs at room temperature & separated
- 1 1/2 tbsp vanilla extract
- 1 tsp distilled white vinegar
- Red food coloring
- 1 cup of buttermilk at room temperature
Cream cheese frosting:
- 450 g cream cheese at room temperature
- 1/2 cup butter at room temperature
- 4 cups of confectioners' sugar
- 2 tbsp of cream
- 2 tsp vanilla extract
- Preheat the oven - 177C
- Whisk the flour, baking soda, cocoa powder and salt in a large bowl. Set aside.
- Beat the butter on high speed until smooth and creamy - about 1 min.
- Add the sugar and beat on high speed for 2 mins until creamed together well.
- Add the oil and beat on high speed for another 2 mins. It may look not completely combined with the oil, don't worry, that's ok.
- Add 4 egg yolks and the vanilla extract. Beat on medium-high speed till combined.
- Beat in the vinegar and food coloring (I used liquid one, about 3 1/2 tbsp, it depends on your taste)
- On low speed, add the dry ingredients in 3 times, alternating with the buttermilk, beginning and ending with the dry ingredients. Do not over mix.
- Beat the 4 egg whites to a stiff peak. Fold carefully into the cake batter with a wooden spoon.
- Place the batter in 2 separate cake tins.
- Bake for 30-35 mins. Remove from the oven and let it cool inside the pans.
- In a large bowl, with a mixer, beat the cream cheese and butter until smooth (2 mins)
- Add the sugar and 2 tbsp of cream. Beat for 2 mins.
- Add the vanilla and 1 tbsp cream and beat on high for another 2 mins.
- If too sweet, add a pinch of salt.
- Remove the cakes from the pans.
- Place one of the cakes on a serving dish. Spread the frosting on top making sure the surface if covered and smooth.
- Place the other cake on top of the frosting. Press slightly to make sure the layers are leveled.
- Cover the top and sides of the cake with the frosting.
- Place in the fridge till serving time.