Sharing the popular Red Velvet Cake recipe, which has a tender, moist crumb and pairs perfectly well with cream cheese frosting! For added texture and taste, I have also added walnut praline to the cake but that is totally optional.
Looking for a simple, one bowl cake recipe? Check out this carrot cake recipe here or this moist banana cake recipe here.
Recipe at a Glance
Cake
Dry ingredients– all-purpose flour, corn flour, cocoa powder (any good quality), caster sugar, baking soda (check for expiry), salt
Oil– Any neutral
Dairy – Buttermilk, Egg
Vanilla- essence or pods
Vinegar – white distilled vinegar
Red color– liquid is preferable
Cream Cheese Frosting
Cream cheese– Tub variety, any good quality
Butter– unsalted, softened
Icing sugar– AKA powdered or confectioner’s sugar
Salt
Vanilla- essence or pods
Walnut Praline
Sugar– granulated
Walnuts– almonds can also be used
Step by Step Process
Cake
Whisk all dry ingredients.
Mix all wet ingredients with a mixer.
Combine dry & wet ingredients and beat well.
Bake and cool before frosting.
Cream Cheese Frosting
Beat butter and cream cheese really well.
Add icing sugar and beat until smooth.
Walnut Praline
Melt sugar until golden brown.
Remove from heat and add walnuts.
Spread on a greased surface and let it cool.
Crush well.
FAQs
Can I make buttermilk at home?Yes, you can prepare buttermilk by combining 1 cup milk with 1 tablespoon vinegar. Stand for 10 minutes before using.
Does red velvet cake with cream cheese frosting need to be refrigerated?Usually cakes do not require refrigeration however the frosting and fillings are made from perishable ingredients like butter, cream or milk hence once frosted on the cake, the entire cake needs to be refrigerated.
What can I use instead of cream cheese frosting for red velvet cake?If you are not a fan of cream cheese frosting, you can frost the cake with whipped cream frosting or vanilla buttercream frosting. You can find a really good recipe for the later on my YouTube channel here.
You can also freeze this cake, if unfrosted. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. Thaw it in the refrigerator before consuming.I do not prefer to freeze frosted cake as the condensation on buttercream can make it messy.
Serving Suggestions
This cake is lightly sweetened and hence perfectly compliments tea or coffee.
This cake can be a great dessert when finished with cream cheese frosting.
I also this cake for decorated theme cakes.
Substitutions & Variations
This cake is delicious as it is without optional add-ins like walnut praline. You can also replace walnuts with almonds in the praline.
You can choose to frost it with cream cheese icing or can skip altogether.
Storage and Make Ahead
Once frosted, you need to refrigerate red velvet cake as cream cheese in the frosting requires refrigeration.If you have not frosted the cake yet or do not plan to frost the cake (it is delicious as is) you can store it in an airtight container in the refrigerator to keep it fresh. You can keep it at room temperature for a day or two, but for longer storage, use refrigeration.
You can also freeze this cake, if unfrosted. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. Thaw it in the refrigerator before consuming.
Yield: 1, two layer 7 inches cake
Easy Red Velvet Cake with Cream Cheese Frosting & Praline
Popular Red Velvet Cake recipe, which has a tender, moist crumb and pairs perfectly well with cream cheese frosting & walnut praline.
Prep Time
30 minutes
Cook Time
30 minutes
Additional Time
45 minutes
Total Time
1 hour 45 minutes
Ingredients
For the Cake:
2 cups all-purpose flour (maida)
½ cup corn flour
1 tablespoon cocoa powder
1 ½ cup caster sugar*
1 teaspoon baking soda
1 teaspoon salt
2 eggs
1 cup oil
1 cup buttermilk**
1 teaspoon vinegar
1 teaspoon vanilla
2 tablespoons liquid red color
For Cream Cheese Frosting:
½ cup cream cheese
1⁄3 cup butter
3 ½ cups icing sugar
Pinch of salt
Few drops of vanilla
For Walnut Praline:
½ cup sugar
½ cup walnuts
Instructions
For the Cake:Grease two seven inch pans..Combine all dry ingredients (flour, corn flour, cocoa powder, baking soda, salt) in a medium bowl and whisk.In a large bowl, add eggs, oil, buttermilk, vinegar, vanilla and liquid red color.Beat well with an electric mixer until combined.Combine wet and dry ingredients.Beat for 2 minutes with an electric mixer.Give the batter a good stir with a spatula.Divide batter equally between the prepared pans.Bake in a preheated oven at 325 F for 18-20 minutes.Cool for 5 minutes, remove from the pans and cool.For Cream Cheese Frosting:Combine all ingredients in a bowl.Beat with a mixer until combined.Add icing sugar and beat well until smooth.For Walnut Praline:In a clean, heavy-base pan, add sugar. ***Cook until sugar is melted and turns golden brown.Remove from heat.Add walnuts.Spread on a greased surface.Let it cool.Add to a Ziploc bag and crush.AssemblyBrush the top of one cake with simple syrup. ****Spread half the frosting on it.Sprinkle walnut praline.Place the second cake on top.Brush with simple syrup.Spread remaining frosting.Decorate with crumbs.
Notes
* You can grin regular sugar at home**You can prepare buttermilk by combining 1 cup milk with 1 tablespoon vinegar. Stand for 10 minutes before using.*** Make sure that the pan is free from grease or any impurities.**** You can prepare simple syrup by gently heating ½ cup sugar with 1 cup water until sugar is dissolved completely. Remove before it comes to a boil.
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Recipe NameRed Velvet Cake With Cream Cheese Frosting & Praline
Author NameNadia TariqPublished On 2024-05-30Average Rating