Red Velvet Cake With Cream Cheese Frosting
Red Velvet Cake has long been a favorite for its vibrant color and unique, slightly tangy flavor. Traditionally made with artificial red food coloring, we’ve opted for a natural alternative—beetroot powder. Not only does it give the cake a lovely red hue, but it also avoids the use of artificial dyes. This three-layer cake is perfect for special occasions, and its rich cream cheese frosting makes it as indulgent as it is beautiful. A homemade Red Velvet Cake, colored naturally, is a wonderful treat that looks just as impressive as it tastes. This is a cake to make for birthdays, anniversaries, or even a special afternoon tea!
Did You Know?
Red Velvet Cake is known for its unique flavor and striking red color. This three-layer cake is rich, moist, and slightly tangy, with a delicate cocoa flavor. Traditionally, it is paired with a creamy and tangy cream cheese frosting, making it a favorite for many dessert lovers. While beetroot powder or juice can be used for natural coloring, bakers can also find red food colorings that are free from artificial ingredients, often available in health food stores. These alternatives offer the same vibrant color without any synthetic chemicals, making them a healthier choice for you and your family.
Yield:
12 servings
Ingredients:
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons cocoa powder
- 1 cup vegetable oil
- 2 cups granulated sugar
- 3 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoons beetroot powder (or 1/2 cup beet juice, or 2 tablespoons natural red food coloring)
- 1 teaspoon white vinegar
For the Cream Cheese Frosting:
- 16 oz full-fat cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Extra heavy cream (optional, for thinning)
Instructions:
Prepare the Cake:
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then line the bottoms with parchment paper.
Personal Tip: Lining the pans with parchment ensures the cakes won’t stick, making it easier to remove them later.
In a medium bowl, sift together the flour, baking soda, baking powder, salt, and cocoa powder.
In a large bowl, beat the oil and sugar until well combined. Add the eggs one at a time, beating well after each addition.
Personal Tip: Be sure the eggs are at room temperature to help them incorporate more smoothly into the batter.
Mix in the buttermilk, vanilla extract, and your choice of beetroot powder, beet juice, or natural red food coloring.
Personal Tip: Start with less beetroot powder and add more as needed to achieve the desired color.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Stir in the vinegar.
Divide the batter evenly among the three prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Frosting:
In a large mixing bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, beating until fully combined and smooth.
Mix in the vanilla extract. If the frosting is too thick, add the heavy cream, one tablespoon at a time, until the desired consistency is reached.
Personal Tip: Keep the frosting at room temperature while assembling the cake for easy spreading.
Assemble the Cake:
Level the tops of the cooled cakes with a knife if necessary.
Place one cake layer on a serving plate and spread a thick layer of cream cheese frosting on top.
Repeat with the second and third layers, spreading frosting between each layer.
Spread the remaining frosting over the top and sides of the cake.
Personal Tip: Use an offset spatula to create a smooth, professional finish on the frosting.
Serve:
Decorate the cake with cake crumbs or fresh berries if desired.
Chill the cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld. Slice and serve chilled.
Nutritional Information (Per Serving):
Calories: 500 | Fat: 30g | Saturated Fat: 18g | Carbohydrates: 55g | Fiber: 2g | Sugars: 40g | Protein: 6g
Kitchen Tips, Great Ideas, How to Save Money
- Bulk Buying: Purchase staples like flour, sugar, and eggs in bulk. These pantry essentials can be used in various recipes, reducing cost per unit and saving money over time.
- Homemade Whipped Cream: Making your own whipped cream is more cost-effective and allows you to control the sweetness. It can be used to top other desserts as well.
- Reusable Baking Tools: Invest in reusable cake pans and silicone mats. These tools last longer than disposable options and are better for the environment.
- Cake Storage: Store leftover cake in an airtight container in the refrigerator for up to 5 days. This ensures it stays fresh and delicious for later servings.
- Ingredient Substitutions: If some ingredients are too expensive or unavailable, consider alternatives like frozen strawberries or cake flour instead of all-purpose flour.
- Natural Coloring: If you prefer natural food coloring, beetroot powder or beet juice can be a cost-effective alternative to store-bought dyes. They provide vibrant color and are free from chemicals.
- Decorative Garnishes: Spruce up your cake’s presentation with a variety of garnishes like crumbled cake crumbs, edible flowers, or a light dusting of powdered sugar.
- Make Extra Cake Crumbs: The leftover trimmings from leveling your cake layers make excellent crumbs for decorating the sides and top of your cake.
- Creative Presentations: Pair the cake with fresh berries or serve alongside a fruit compote for a splash of color and flavor contrast.
- Reduce Waste: If you have leftover cake layers, crumble them and use them as a topping for parfaits or mix them into a batch of cake pops.
Let’s Learn How Beetroot Powder Is Made and Does It Affect The Taste?
Beetroot powder is made by drying and finely grinding beets into a concentrated form. This powder is packed with nutrients, including fiber, antioxidants, and vitamins. The process involves slicing raw beets, dehydrating them at a low temperature, and then grinding them into a fine powder. While beetroot powder is a popular natural alternative to artificial food coloring, some may worry about it impacting the flavor of their baked goods. Fortunately, when used in small quantities, beetroot powder doesn’t impart a strong earthy flavor. In fact, the sweetness of the cake ingredients often masks the beetroot taste, allowing the vibrant red color to shine through without affecting the overall flavor profile.