Easy One Layer Moist Red Velvet Cake with Cream Cheese frosting perfect for any special occasion or for your valentines day special treat. This can be made ready within just an hour or two. I have shown easy step by step guide that can be done by any beginner with ease.
Super moist, velvet like tender sponge with buttery delicious flavor smeared with creamy cream cheese frosting, this red velvet cake not only looks spectacular it tastes terrific too.
Do Check out my Red Velvet Cupcake Recipe
Red Velvet Cake
Ingredients
For the Red Velvet Cake
- 1 Cup plus 6 Tbsp | 168g All Purpose Flourย
- 2 Tablespoons (12g) Cornstarch
- 1 Tbsp Cocoa powder unsweetened
- 1/2 Teaspoon Baking soda
- 1/4 Teaspoon Salt
- 1/4 Cup (57g) unsalted Butter, softened to room temperature
- 1 Cup (200g) fine granulated sugar
- 2 Eggs, room temperatureย
- 1/2 Cup (120ml) Vegetable Oil
- 1/2 Tbsp Vanilla Essence
- 3/4 Tbsp Gel Red food coloring
- 1/2 Cup (120ml) Buttermilk, at room temperature
- 1/2 Teaspoon plain white Vinegar
Cream Cheese Frosting
- 1 Cup | 225g Butter at room temperature
- 1 1/2 Cup | 188g Icing/Powdered Sugar
- 1 Tsp Vanilla Essence
- 1 1/2 Cup or 300g Cream cheese, cold ( I used Philadelphia Original,ย ย brick-style, not spreadableย )ย
Instructions
For the Red Velvet Cake
- Prepare a 6 Inch Heart shaped tin by greasing with oil, then flour the sides. Place a parchment paper at the bottom.
- Sift and Whisk together the flour, cornstarch, cocoa, baking soda, and salt together in a large bowl. Set aside.
- Beat the room temperature butter till smooth. Add sugar, beat both together on medium speed until combined and color turns light about 1 minute.ย Scrape down the sides.
- Add the eggs one at a time, mixing for 30 secs for each egg. Add the oil & vanilla essence. Mix Well. Add the Gel Red food color and beat again.I made homemade buttermilk by mixing 5Tbsp of yogurt with 2 Tbsp Water. Whisk it well. You can also make it by mixing 1 1/2 Teaspoons Vinegar/Lemon juice to 1/2 Cup of milk.
- Add the dry ingredients in 2 additions alternating with the buttermilk ending with the flour. Gently fold them in. Add the Vinegar at the end.
- Transfer the batter to the 6 inch tin and tap few times to release any air bubbles trapped inside. This will avoid having holes in the sponge. You can also use a toothpick and run it across the batter few times.Bake at 180ยฐc for 45-50 mins or till a toothpick inserted comes clean.
Cream Cheese Frosting
- Beat room temperature butter till smooth. The Butter should not be either too soft or cold.
- Add the Powdered Sugar in batches. Sift the Powdered sugar if there are any lumps for a smooth frosting. Mix Well. Add the Vanilla Essence and mix.
- Take the Cream Cheese out from the refrigerator and smoothen it out. It should still be bit cold. Add this to the butter mix and beat till just well incorporated on low speed. Do not overmix else the cream cheese might curdle. Keep this frosting airtight refrigerated if not using right away.
Frost the Cake
- Trim the Top part of the cake to make it even. Reserve the trimmings to decorate the cake later. Crumble the sponge into fine powder.
- Prepare a sugar syrup by mixing a Tablespoon of sugar with a Tablespoon of water. Mix well till the sugar dissolves. Apply the sugar syrup on the cake top. This helps to keep the cake moist for days after.
- Apply the cream cheese frosting all over the cake, smoothen it out.
- Refrigerate it for sometime. Cover the top of the cake with the reserved cake trimmings. Take a spatula and apply the red crumbs on the bottom as well.
- Decorate with Golden and White sprinkles. I placed 3 little hearts made of white chocolate at the top edge. Keep it refrigerated till you serve it.
Video
Notes
Use Gel food color for best results. The liquid ones doesnt work well on cakes.
I used Philadelphia Original,ย ย brick-style, not the spreadable type of cream cheese. Using the spread type will make the frosting runny. After making the frosting if its still very soft, refrigerate it for sometime till you get a firm consistency.