In some ways I have the dessert preferences of a 5 year old. I love grocery store cake and cheap frosting and really sugary frosting and all kinds of unsophisticated things (although I love the sophisticated desserts too :)). My family tends to prefer lighter/less sugar desserts though and they’ve kind of won me over to this because you can eat more of the cake that way.
This cake is a traditional red velvet cake with a small amount of cocoa, but the frosting is a much lighter whipped cream cheese frosting with way less sugar than the traditional frosting and a lighter consistency. This cake disappeared so quickly, I think it was a hit. You can of course frost this with traditional, heavier cream cheese icing if you prefer, but if you like the idea of a lighter/less sweet cake, try this as is. I used my favorite red food coloring that I have mentioned before here. It is the only one I use because I has no aftertaste at all.
Red Velvet Cake with Whipped Cream Cheese Icing
Ingredients
For the cake:
- 1/2 cup plain hot coffee or boiling water
- 1/4 cup unsweetened cocoa powder
- 2 1/4 cup AP flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups sugar
- 1/2 cup vegetable oil
- 1 stick unsalted butter melted
- 2 large eggs room temp
- 1 large egg yolk room temp
- 1 cup buttermilk room temp
- 2 tsp vanilla
- 3 tsp red food coloring use one with no after taste, more as needed
- 1 tsp white vinegar
For the frosting:
- 2 8oz bars cream cheese fully room temp
- 1 stick unsalted butter room temp
- 2 tsp vanilla
- 1/4 cup heavy cream room temp – you may not use all of it
- 2 cups powdered sugar
Instructions
- Preheat oven to 325 and line 3 8 inch cake pans with parchment circles and spray with baker's joy or grease and flour them. In a bowl, whisk the flour, baking soda, baking powder and salt together.
- Whisk the hot coffee or water with cocoa powder until smooth. In a mixing bowl, whisk the sugar, oil, vanilla and melted butter. Then whisk in the eggs and yolk. Finally whisk in the buttermilk and coloring, then the coffee and vinegar.
- Sprinkle the flour mix over the wet mix and fold together until well combined. Measure the batter equally between 3 pans (I used a scale for this) and bake them for 25-30 minutes, rotating their positions half way through. The cake is done when springy in the center and a toothpick comes out clean. Don't overbake so check them after 20 minutes.
- After they cool slightly, run a sharp knife around the inside of the pan, then let them cool completely then turn out from the pans.
- To make the frosting: Whip the butter, cream cheese and vanilla on medium high until fully mixed and light and fluffy. Add in the powdered sugar and whip again. Leaving the mixer running, add a stream of cream until the frosting is a nice fluid, fluffy consistency and then whip another few minutes.
- Place the first cake layer on a stand and add enough frosting to make a thin layer. Add the second cake and repeat. Add the top layer and use the rest of the icing to frost the top and outside of the cake. Chill in the fridge until ready to serve, then allow to stand 30 min to 1 hour at room temp before serving.