Red Velvet Cake

I have such a weakness for anything red velvet. There is something about the vibrant color and chocolate flavor that speaks to me on a spiritual level. I’ve made red velvet waffles for decadent brunch and red velvet cheesecake hearts for a sweet Valentine’s Day treat. When I was pondering what to make for dessert for July 4th, I decided on the classic red velvet cake. The colors were already perfectly patriotic so it was the natural choice!

Oh goodness do I love that color on the batter for the red velvet cake! It came together easily in my beloved stand mixer. My little secret was to use Godiva chocolate liqueur to really bring home that chocolate flavor.
Oh goodness do I love the color of that batter for the red velvet cake! It came together easily in my beloved stand mixer (which is also red. I’m sensing a pattern). My little secret was to use a little Godiva chocolate liqueur to really bring home that chocolate flavor.
The red velvet cake took about 30 minutes to bake in my very well lined and greased cake pans. When they came out I let them cool completely for an hour before I even touched them. It made them much easier to manage!
The red velvet cake took about 30 minutes to bake in my very well lined and greased cake pans. When they came out I let them cool completely for an hour before I even touched them. It made them much easier to manage!
While the red velvet cake cooled, I made a luscious cream cheese frosting. Cream cheese frosting was the classic choice and I love it so much. It was just cream cheese, butter, vanilla and powdered sugar whipped together!
While the red velvet cake cooled, I made a luscious cream cheese frosting. Cream cheese frosting was the classic choice and I also just happen to love it so much. It was just cream cheese, butter, vanilla and powdered sugar whipped together!
When it was time to put the red velvet cake together, I decided to not frost the sides. I really wanted the red to show through for those patriotic colors. I smoothed out a thick later in the middle, and then on top before I decorated!
When it was time to put the red velvet cake together, I decided to not frost the sides. I really wanted the red to show through to be able to see all of the patriotic colors. I smoothed out a thick layer of frosting in the middle, and then on top before I decorated!
I topped off the red velvet cake with blueberries to almost look like the flag. Then I sprinkled shaved chocolate and red crystallized sugar on top! It looked so pretty and tasted even better than it looked. The cake was incredibly tender with that decadent cream cheese frosting. Hope you all enjoy this July 4th ready dessert! xoxo
I topped off the red velvet cake with blueberries to almost look like the flag. Then I sprinkled shaved chocolate and red crystallized sugar on top! It looked so pretty and tasted even better than it looked. The cake was incredibly tender with that decadent cream cheese frosting. Hope you all enjoy this July 4th ready dessert! xoxo
5 from 1 vote
Red Velvet Cake
Red Velvet Cake
Prep Time
20 mins
Cook Time
40 mins
Total Time
2 hrs
 

Red velvet cake is one of the ultimate dessert classics. Dressed up with cream cheese frosting and blueberries it becomes perfect for July 4th!

Course: Dessert
Cuisine: American
Keyword: Cake, Red Velvet Cake
Servings: 1 cake
Calories: 545 kcal
Author: Jeanie and Lulu's Kitchen
Ingredients
FOR THE RED VELVET CAKE
  • 1 3/4 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1 pinch salt
  • 1 cup buttermilk
  • 1 tablespoon distilled white vinegar
  • 1 teaspoon Godiva chocolate liqueur
  • 1 bottle red food coloring 1 fluid ounce size
  • 1 1/2 cups dark brown sugar
  • 1 stick butter softened to room temperature
  • 2 whole eggs
FOR THE CREAM CHEESE FROSTING
  • 8 ounces cream cheese softened to room temperature
  • 1 stick butter softened to room temperature
  • 1 teaspoon vanilla extract
  • 3 3/4 cups powdered sugar
  • blueberries as needed for decorating
  • shaved chocolate as needed for decorating
  • red crystallized sugar as needed for decorating
Instructions
  1. Pre-heat the oven to 325 and line two 9 inch round cake pans with parchment paper. Grease those cake pans liberally with soft butter or shortening. Whisk the flour, cocoa powder, baking soda and salt together in a bowl to aerate them. Set the bowl aside. Whisk the buttermilk, white vinegar, chocolate liqueur and red food coloring together in another bowl and set it aside. Set up a stand mixer with the paddle attachment and combine the sugar and butter in its bowl.
  2. Beat the sugar and butter together until it is fluffy and pale. Then add in each egg one at a time. Turn the speed to low and slowly add in 1/3 of the dry ingredients, followed by 1/2 of the wet ingredients. Repeat that with the next 1/3 of the dry ingredients followed by the remaining wet ingredients. Finish the batter with the last of the dry ingredients just until they are incorporated. Divide the batter evenly among the two cake pans and bake them for about 30 minutes.
  3. Use a toothpick inserted in the center to test whether the cakes are done. It should come out cleanly. Let them cool completely in the pans for an hour. While they cool, make the frosting. You will need to wash the stand mixer bowl and paddle attachment. Combine the cream cheese and butter in its bowl and beat them together thoroughly. Add in the vanilla. Then turn the speed to low and slowly add in the powdered sugar until you have a fluffy, luscious frosting.
  4. Carefully turn out one of the cake layers onto a cake plate. Pile half of the frosting on it and smooth it out into a thick layer. Turn the second layer out on top of the frosting and gently press it down to make it all firmly stick together. Smooth the remaining frosting out on top of the cake in a lovely layer. Decorate as desired with blueberries, shaved chocolate and red sprinkles! Refrigerate until you are ready to serve and enjoy!
Nutrition Facts
Red Velvet Cake
Amount Per Serving (1 slice)
Calories 545 Calories from Fat 248
% Daily Value*
Fat 27.5g42%
Saturated Fat 17.1g107%
Cholesterol 107mg36%
Sodium 384mg17%
Potassium 140mg4%
Carbohydrates 72.7g24%
Fiber 0.5g2%
Sugar 66.7g74%
Protein 4.6g9%
Calcium 60mg6%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Red Velvet Cake
Red Velvet Cake

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10 thoughts on “Red Velvet Cake”

  1. Red velvet anything is my daughter’s favorite! But I’d never thought to make it myself. I think your post has just inspired me! Never mind that it’s 8:30 in the morning. Lol!

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