Delicious Red Velvet Cake Recipe with Cream Cheese Icing
Listen closely, my fellow dessert lovers. I’ve stumbled upon a recipe that is sure to make your taste buds dance with delight. It’s time to dust off those baking pans and preheat those ovens because today, we will be diving into the world of Red Velvet Cake with Cream Cheese Icing – Paula Deen’s recipe.
If you’re not already familiar with Red Velvet Cake, allow me to paint a picture for you. Imagine a tender and light chocolate cake with a velvety texture that is moistened by tangy buttermilk, kissed by a hint of cocoa powder, and elevated with a ruby red color. This cake screams love and passion, which makes it perfect for events such as Valentine’s Day or even wedding celebrations. And when paired with cream cheese frosting, this cake takes on another level of indulgence – sweet and tangy!
But enough about the beauty of the finished product! Let’s talk about how easy it is to create this dessert masterpiece. You don’t need to be an experienced baker or possess any fancy equipment to create this delicious cake at home. All you need is simple tools, common ingredients like cake flour, eggs, sugar, buttermilk, vinegar, cocoa powder and red food coloring as well as just the right amount of patience and enthusiasm.
Trust me readers; there is nothing quite like fresh homemade red velvet cake topped with creamy frosting that goes down like velvet on your tongue! So let us start baking shall we?
Why You’ll Love This Recipe
Listen up, y’all. This recipe for Red Velvet Cake and Cream Cheese Icing by Paula Deen is the real deal. Let me tell you why you’ll fall in love with it.
First of all, have you ever tasted anything as rich and delicious as red velvet cake? It’s got that perfect balance of cocoa powder and red food coloring that gives it its signature look and flavor. And this recipe has just the right amount to satisfy your sweet tooth without overwhelming your taste buds.
But it’s not all about the cake. The real star of this recipe is the cream cheese icing. Creamy, tangy, and with just a hint of sweetness – it’s the perfect complement to the tender light crumb of the cake. You won’t be able to resist licking the spoon after you make this frosting – trust me.
And let’s not forget about the versatility of this recipe. You can whip up a whole layer cake for a special occasion or make cute little cupcakes for an everyday treat. Plus, there are plenty of substitutions and variations so you can customize it to your liking.
I know that some folks might be hesitant about making cakes from scratch, but don’t worry – Paula Deen has got your back. Her detailed instructions and easy-to-follow steps will guide you through every part of the process. And with a little practice, you’ll be serving up bakery-quality desserts in no time.
So go ahead and give this recipe a try. Trust me, once you take a bite of this delicious red velvet cake with its creamy cream cheese icing – you’ll never look back!
Ingredient List
Before starting the recipe, make sure you have all the ingredients prepared and ready. Here are the ingredients you will need for an amazing Red Velvet Cake with Cream Cheese Icing recipe:
For the Red Velvet Cake:
- 2 1/2 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons cocoa powder
- 2 oz red food coloring
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 cups sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- 1 teaspoon vinegar
For the Cream Cheese Icing:
- 16 ounces cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
*Optional ingredients: Add pecans, coconut or marshmallow crème to your cream cheese icing to add more flavor to your cake. You can also add some bourbon or melted chocolate to your icing for a twist.
The Recipe How-To
Now, it’s time to dive into the recipe how-to for this delicious Red Velvet Cake and Cream Cheese Icing. Grab your apron and let’s get baking!
Ingredients
To make this cake, you will need the following ingredients:
- 2 1/2 cups cake flour
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1 1/2 cups vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 tablespoons red food coloring
- 1 teaspoon white vinegar
For the cream cheese icing, you will need:
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups sifted confectioner sugar
- 1 teaspoon pure vanilla extract
Steps
Step 1: Prepare the Oven
Preheat your oven to 350°F. Grease or line two cake pans with parchment paper.
Step 2: Combine Dry Ingredients
In a medium mixing bowl, combine cake flour, baking soda, cocoa powder, and salt. Mix all the ingredients together.
Step 3: Beat Sugar and Oil
In another large mixing bowl, beat sugar and oil together on low speed.
Step 4: Add Eggs
Add eggs one at a time and mix well after each addition.
Step 5: Add Food Coloring and Vinegar
Mix in red food coloring followed by adding the white vinegar.
Step 6: Combine Wet and Dry Ingredients
Alternately add dry ingredients mix, little by little until combined with wet ingredients mixture.
Step 7: Add Buttermilk
Pour in the buttermilk gradually while stirring constantly until everything is mixed well.
Step 8: Bake Your Red Velvet Cake
Divide batter equally into prepared cake pans. Bake for about 30 minutes or until out toothpick test comes out clean. Set aside to cool completely.
Step 9: Make Cream Cheese Icing
In a separate mixing bowl, beat cream cheese and butter until smooth. Gradually blend in confectioner sugar until the mixture is tender light and fluffy. Lastly, mix in vanilla extract.
Step10: Ice Your Cake
Once the cake is completeley cooled, apply an even layer of frosting on top of one of the layers of cake. Finally, place the other layer of cake on top of frosting. Frost across top and sides accordingly. Garnish with chopped pecans or shredded coconut if you like.
And that’s all there is to it! Serve your Red Velvet Cake at room
Substitutions and Variations
If you’re feeling adventurous, want to switch things up or need to work with what you have in your pantry, here are a few substitutions and variations to try out for the classic Red Velvet Cake and Cream Cheese Icing recipe.
– Pecans and Coconut: If you are not a fan of pecans or coconut, try swapping them out for walnuts, almonds, or omitting altogether. The cake will still have plenty of texture and flavor.
– Marshmallow Creme: Marshmallow creme is not a common ingredient in red velvet cake recipes, but it can add an interesting twist by adding it between layers of cake. Alternatively, you could mix marshmallow creme into the cream cheese frosting for a fun flavor combination.
– Vinegar and Baking Soda: The combination of vinegar and baking soda is used as a leavening agent in this recipe. If these ingredients are not available or you prefer not to use them, substitute them for 3 teaspoons baking powder.
– Buttermilk: Buttermilk adds tanginess to the cake batter. If you don’t have buttermilk on hand, try using regular milk with 1 tablespoon of lemon juice or vinegar added to it. Let it sit for a few minutes before using in the recipe.
– Red Food Coloring: Use as much or as little red food coloring as you like until you get your desired hue. For allergen-free options, try using beet juice or natural food coloring alternative ingredients.
– Cocoa Powder: The cocoa powder enhances the chocolate flavor and depth of the cake. If you prefer a less chocolatey taste, reduce cocoa powder by half or replace cocoa powder with another milder tasting dry ingredient – such as cornstarch.
By experimenting with types of nuts or substituting out certain ingredients for others like we’ve suggested above, you can customize this recipe based on your flavor preferences without losing the traditional tender light texture and signature red color associated with a classic Red Velvet Cake recipe.
Serving and Pairing
Are you ready to see your masterpiece? Once the red velvet cake is baked and cooled, it’s time to serve this tender, light, and fluffy delicacy. The traditional way to serve a red velvet cake is with cream cheese frosting. Be generous with the frosting, and enjoy every creamy bite.
To add some crunch and texture, sprinkle chopped pecans or coconut over the frosting. These toppings will complement the smoothness of the cream cheese frosting and add some flavor nuances.
Red velvet cupcakes can be served on their own for a treat any time of day. They make fantastic desserts at parties or family gatherings. You can also whip up a batch of cream cheese bourbon frosting to take your cupcakes to the next level.
Red velvet cake pairs well with rich teas or coffee such as Earl Grey or French Roast. A glass of cold milk can also help balance out the sweetness of this classic dish.
If you are feeling adventurous, try adding a dollop of marshmallow creme on top of the cream cheese frosting, which adds an unexpected twist to an old favorite.
And there you have it! Serve your cake sensation proud as it offers one of the best joyous experiences in life – pleasure in every bite.
Make-Ahead, Storing and Reheating
When it comes to desserts, I usually prefer to make them ahead of time. This Red Velvet Cake is no exception! It actually tastes better the next day after the flavors have had a chance to mingle and mature.
If you’re planning on making this cake ahead of time, you can bake the layers in advance and then store them in airtight containers at room temperature for up to two days. Alternatively, you can freeze them for up to two months. Just make sure to wrap them tightly in plastic wrap and then place them in an airtight container or freezer bag.
To thaw the layers, simply remove them from the freezer and allow them to come to room temperature for about 30 minutes before assembling the cake.
If you’re short on time on the day of serving, you can prepare the frosting a day or two ahead of time and store it in an airtight container in the refrigerator. Just make sure to give it enough time to come back up to room temperature and become pliable enough to spread.
If you want to reheat individual slices of leftover cake, simply place them on a microwave-safe plate and microwave them for about 15-20 seconds until they’re just warm. You don’t want to overheat them or they’ll become dry!
Now that you know some tricks for making this delicious Red Velvet Cake even more convenient, go ahead and give it a try! Your taste buds – and your schedule – will thank you.
Tips for Perfect Results
As a seasoned baker, I know that following a recipe to the letter isn’t always enough for perfect results. To avoid disappointment and create a red velvet cake that will knock your guests out of their shoes, here are some tips for getting your baking game on point:
1. Be precise with measurements: Baking is a science, so measuring your ingredients correctly is critical if you want your cake to rise perfectly and be tender and moist. Too much flour, oil or sugar can make a cake dry, dense, or ruin the texture of the crumb.
2. Room temperature ingredients only: For fluffy batter, use ingredients that are room temperature instead of having them straight from the fridge. Your eggs should be at room temp, butter should be soft but still cool to touch while buttermilk must not be cold.
3. Use cake flour: Cake flour is used in this recipe specifically because it has low protein content which keeps the cake’s texture tender avoiding an overstretched dough from incorporating high proteins.
4. Sift dry ingredients: Sifting the flour and cocoa powder helps mix things better while adding air which makes for an appealing top sheen on your cupcakes
5. Mix carefully: The key to a tender and light cake is mixing gently and gradually rather than whipping vigorously in one go as it will cause gluten formation making your cupcakes tough and chewy.
6. Don’t overdye: As much as red food coloring gives Red Velvet its iconic look over-dying can deflate its risen structure making it look flat once it’s baked.
7. Perfect icing texture: For velvety-smooth cream cheese frosting ensure that cream cheese and butter have been placed at room temperature before beating together. And sift powdered sugar before putting it in the frosting mixture instead of using lumps so that the frosting comes out smooth.
8. Leave your cake to cool completely before frosting: This might just take patience, but giving your Red Velvet Cupcakes enough time to cool produces an easier surface for applying flawless frosting.
By following these tips to the letter, you’re well on your way to perfect Red Velvet Cake fit for any celebration!
FAQ
Now, let’s address some frequently asked questions about this delicious Red Velvet Cake and Cream Cheese Icing recipe. Many home bakers may have concerns or queries when it comes to making a cake from scratch, especially one as iconic and beloved as this. Fear not, as these FAQs will provide you with the answers you need to create a perfect Red Velvet Cake with ease.
How to make cream cheese icing Paula Deen?
For this recipe, you’ll need an 8 oz package of cream cheese that is at room temperature, along with a 1/2 cup of butter that is also at room temperature. Make sure to sift 1 lb of confectioner’s sugar to remove any lumps before incorporating it into the recipe. You will also need 1 teaspoon of vanilla extract for flavoring. If desired, add 1/2 cup of chopped pecans to the recipe.
Why do people put cream cheese on red velvet?
There’s just something special about red velvet cake that makes it a classic dessert. One of the secrets to achieving that unique texture is the combination of buttermilk and vinegar. This pairing creates a tender and fluffy cake that’s simply irresistible. To complement the lush red color of the cake, it’s typically topped with a white cream-cheese frosting. The contrast between the two colors is visually stunning, while the tangy cream cheese adds a delightful flavor that perfectly balances the buttermilk.
What is the difference between cream cheese frosting and cream cheese icing?
When it comes to topping baked goods, there are two common options: frosting and icing. While they may seem interchangeable, they actually have distinct differences. Generally, frosting is a thick and airy coating that covers the outside, and oftentimes the inner layers, of a cake. On the other hand, icing is more fluid and shiny than frosting, making it suitable for glazes or intricate decorations.
Why do you put vinegar in red velvet cake?
Did you know that red food coloring is not really necessary to achieve the classic red velvet cake color? The combination of acidic vinegar and buttermilk brings out the red pigment in cocoa, known as anthocyanin, which provides a natural reddish hue to the cake.
Bottom Line
Well, there you have it! A delicious and irresistible Red Velvet Cake with Cream Cheese Icing recipe that will make everyone’s mouth water. This recipe is not only perfect for special occasions but also ideal to satisfy your sweet tooth cravings any day of the week.
This recipe stands out from many other desserts because of its rich, tender, light and fluffy texture, topped with a creamy and tangy frosting that enhances all the flavors of the cake. So why not give it a try and take your taste buds on a journey they won’t forget?
By following these simple steps and tips, you will be able to create a dessert so delicious that it will be hard to resist. You can even experiment with substitutes and variations if you want to add your personal touch.
In conclusion, Paula Deen’s Red Velvet Cake with Cream Cheese Icing recipe is a crowd-pleaser, an absolute winner that will never disappoint. It is perfect for any time of year, from Valentine’s Day to Christmas, or just when you feel like baking something extra special for yourself or your loved ones.
So what are you waiting for? Put on your apron and get ready to bake this amazing Red Velvet Cake with Cream Cheese Icing, trust me; your taste buds will thank you later!
Red Velvet Cake and Cream Cheese Icing (Paula Deen) Recipe
Ingredients
For Cake
- 2 cups sugar
- 1 cup butter (2 sticks)
- 2 eggs
- 2 tablespoons cocoa
- 2 ounces red food coloring
- 2 1/2 cups cake flour
- 1 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1 tablespoon vinegar
For Icing
- 8 ounces cream cheese, softened
- 1/2 cup butter (1 stick)
- 1 cup marshmallow creme
- 1 (1 lb) box powdered sugar
- 1 cup coconut, shredded (optional)
- 1 cup pecans, chopped (optional)
Instructions
- Preheat oven to 350 degrees.
- In a mixing bowl cream sugar and butter, beat until light and fluffy.
- Add eggs on at a time.
- Mix cocoa and food coloring together in a small bowl; add to mixture and mix well.
- Sift together cake flour and salt.
- Add flour to creamed mixture alternately with buttermilk, beginning and ending with flour.
- Blend in vanilla.
- In a small bowl combine baking soda and vineager. Add to mixture.
- Pour batter into 2 9inch or 3 8 inch cake pans.
- Bake 20-25 minutes or until done.
- Cool completely before frosting.
- For Icing:
- Blend cream cheese and butter together in a mixing bowl.
- Add marshmallow creme and sugar; blend well.
- Fold in coconut and nuts if desired (or what I always do is press them into just the sides of the cake after I get the icing on it; very pretty this way!).
- Spread between layers and on top and sides of cooled cake.
Your Own Notes
Nutrition
Recommended Recipes Just For You
Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.