{"id":21753,"date":"2015-08-22T22:38:08","date_gmt":"2015-08-23T02:38:08","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=21753"},"modified":"2021-09-01T22:43:45","modified_gmt":"2021-09-02T02:43:45","slug":"red-velvet-cake-with-cream-cheese-frosting","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/red-velvet-cake-with-cream-cheese-frosting\/","title":{"rendered":"Red Velvet Cake- with Cream Cheese Frosting"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-26920\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/Red-velvet-cake-with-cream-cheese-frosting.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/Red-velvet-cake-with-cream-cheese-frosting.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/Red-velvet-cake-with-cream-cheese-frosting-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-26922\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/the-best-Red-velvet-cake.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/the-best-Red-velvet-cake.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/the-best-Red-velvet-cake-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/the-best-Red-velvet-cake-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Red Velvet cake with cream cheese &amp; whipped cream frosting&#8230;<\/p>\n<p>I&#8217;ve baked this cake a few times for my Man&#8217;s birthday and for our wedding anniversary. I always bake a cake from scratch for all special occasions, and I try different cakes every time. Making red velvet cake had been on my top to bake list for so long and this time I went ahead and made this cake.<\/p>\n<p>I have never felt baking to be tiring, when I bake I will be seen indulged in it and it&#8217;s quite relaxing for me. For making the red velvet cake, you have to add red color. Of course, that&#8217;s what gives this cake the vibrant red color. The recipe also called for cocoa powder, which gave a slight chocolatey taste. What I loved the most about this cake is the frosting. It&#8217;s a combination of cream cheese &amp; whipped cream frosting.<\/p>\n<p>Make your special occasions even more special by baking this cake or turn a regular day into an exciting one.<\/p>\n<p>Recipe Source:\u00a0<a href=\"http:\/\/joyofbaking.com\/RedVelvetCake.html\" target=\"_blank\" rel=\"noopener noreferrer\">Joy of Baking<\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-21776\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/Red-velvet-cake-with-frosting.jpg\" alt=\"Red velvet cake with frosting\" width=\"475\" height=\"558\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/Red-velvet-cake-with-frosting.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/Red-velvet-cake-with-frosting-170x200.jpg 170w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><strong>Preparation Pictures<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-21761\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/red-velvet-cake-batter.jpg\" alt=\"red velvet cake batter\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/red-velvet-cake-batter.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/red-velvet-cake-batter-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/red-velvet-cake-batter-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-21764\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/red-velvet-cake1.jpg\" alt=\"red velvet-cake\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/red-velvet-cake1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/red-velvet-cake1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/red-velvet-cake1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-21762\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/red-velvet-cake-cut-into-halves.jpg\" alt=\"red velvet cake cut into halves\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/red-velvet-cake-cut-into-halves.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/red-velvet-cake-cut-into-halves-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/red-velvet-cake-cut-into-halves-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><strong>Beating cream cheese<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-21760\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/making-mascarpone-cream-cheese-frosting.jpg\" alt=\"making-mascarpone cream cheese frosting\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/making-mascarpone-cream-cheese-frosting.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/making-mascarpone-cream-cheese-frosting-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/making-mascarpone-cream-cheese-frosting-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><strong>After adding cold heavy whipping cream<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-21759\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/making-frosting1.jpg\" alt=\"making-frosting\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/making-frosting1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/making-frosting1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/making-frosting1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><strong>Whip till whipping cream turns stiff<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-21758\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/making-frosting.jpg\" alt=\"making frosting\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/making-frosting.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/making-frosting-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/making-frosting-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><strong>Frost over cake layer<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-21757\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/frosting-red-velvet-cake1.jpg\" alt=\"frosting-red velvet cake\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/frosting-red-velvet-cake1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/frosting-red-velvet-cake1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/frosting-red-velvet-cake1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p><strong>Frost the entire cake<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-21756\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/frosting-red-velvet-cake.jpg\" alt=\"frosting red velvet cake\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/frosting-red-velvet-cake.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/frosting-red-velvet-cake-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/frosting-red-velvet-cake-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<div class=\"easyrecipe mceNonEditable\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2015\/08\/Red-velvet-cake-with-cream-cheese-frosting.jpg\" \/>\n<div class=\"item ERName\">Red Velvet Cake- with Mascarpone Cream Cheese Frosting<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Dessert<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">American<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT20M\">20 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT45M\">45 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT1H5M\">1 hour 5 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">12 People<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For making the cake batter[\/b]<\/li>\n<li class=\"ingredient\">Cake flour- 2 1\/2 cups<\/li>\n<li class=\"ingredient\">Cocoa powder- 2 tbsp<\/li>\n<li class=\"ingredient\">Salt- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Unsalted butter, at room temperature- 1\/2 cup<\/li>\n<li class=\"ingredient\">White sugar- 1 cup<\/li>\n<li class=\"ingredient\">Eggs, large- 2<\/li>\n<li class=\"ingredient\">Vanilla extract- 1 tsp<\/li>\n<li class=\"ingredient\">Buttermilk- 1 cup<\/li>\n<li class=\"ingredient\">Liquid Red food color- 2 tbsp<\/li>\n<li class=\"ingredient\">White distilled vinegar- 1 tsp<\/li>\n<li class=\"ingredient\">Baking soda- 1 tsp<\/li>\n<li class=\"ERSeparator\">[b]For making Frosting[\/b]<\/li>\n<li class=\"ingredient\">Cream cheese, room temperature- 16 ounce or 450 grams<\/li>\n<li class=\"ingredient\">Cold heavy whipping cream- 1 1\/2 cups<\/li>\n<li class=\"ingredient\">Powdered or confectioners sugar- 1 cup<\/li>\n<li class=\"ingredient\">Vanilla extract- 1 tsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Preheat the oven to 350 F or 175 C, place the rack in the center of the oven.<\/li>\n<li class=\"instruction\">If you want 2 cakes, bake in 2 separate 9 inch cake pans.<\/li>\n<li class=\"instruction\">I&#8217;ve only baked 1 cake, so baked in a 9 inch cake pan.<\/li>\n<li class=\"instruction\">Grease the bottom and sides of the pan with butter and line the pan with parchment paper. Keep aside.<\/li>\n<li class=\"instruction\">In a bowl, sift the cake flour, cocoa powder and salt together. Keep aside.<\/li>\n<li class=\"instruction\">Into the bowl of a stand mixer (or use electric hand mixer) add unsalted butter at room temperature and beat using paddle attachment till butter turns soft and creamy.<\/li>\n<li class=\"instruction\">Add the sugar and beat for 3 minutes.<\/li>\n<li class=\"instruction\">Add the eggs one at a time and beat till well mixed.<\/li>\n<li class=\"instruction\">Using a rubber spatula scrape down the sides of the bowl.<\/li>\n<li class=\"instruction\">Add vanilla extract and beat for 2 minutes.<\/li>\n<li class=\"instruction\">In a measuring cup, whisk the buttermilk along with the liquid red food color.<\/li>\n<li class=\"instruction\">Alternatively add the flour mixture and the buttermilk-red color mix to the beaten butter in three additions, beginning and ending with flour. Mix at low speed.<\/li>\n<li class=\"instruction\">In a small bowl, combine the white vinegar and baking soda. The mixture will bubble up, immediately add it to the cake batter and combine well.<\/li>\n<li class=\"instruction\">If using 2 pans, divide the batter evenly between the 2 cake pans and smooth the top of the cake batter.<\/li>\n<li class=\"instruction\">If using only one large cake pan, pour the batter into just one pan.<\/li>\n<li class=\"instruction\">Place the pan in the preheated oven and bake for 40 to 45 minutes or until a fork inserted into the center of the cake comes out clean. If the center hasn&#8217;t cooked well, bake for a few more minutes.<\/li>\n<li class=\"instruction\">Remove the pan from the oven, let cool down for 10 minutes.<\/li>\n<li class=\"instruction\">Invert the cakes on a wire rack and let cool down completely.<\/li>\n<li class=\"instruction\">Before frosting the cakes, cover the cakes with plastic wraps and place in the refrigerator for an hour.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making the frosting[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Into the bowl of a stand mixer (or use electric hand mixer) add the cream cheese, beat using paddle attachment until smooth.<\/li>\n<li class=\"instruction\">Add vanilla extract and powdered sugar, beat till smooth.<\/li>\n<li class=\"instruction\">Now, [b]change to the whisk attachment[\/b] and add the cold heavy whipping cream to the beaten cream cheese.<\/li>\n<li class=\"instruction\">Make sure the heavy whipping cream is cold.<\/li>\n<li class=\"instruction\">Whip the heavy cream till stiff peaks are formed.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Assembling the cakes and frosting[\/b]<\/div>\n<ol>\n<li class=\"instruction\">If you have made 2 cakes, cut them into halves horizontally and you will have 4 cake layers.<\/li>\n<li class=\"instruction\">If you only made 1 large cake, half it horizontally and you will have 2 cake layers.<\/li>\n<li class=\"instruction\">Place one of the cake layers on a platter.<\/li>\n<li class=\"instruction\">Spread the top of the cake layer with a layer of frosting.<\/li>\n<li class=\"instruction\">Place the other cake layer over the frosting. (if there are 4 layers, stack the layers and frost the layers)<\/li>\n<li class=\"instruction\">Finally, spread the top and sides of the cake layers, clean the frosting using an angled spatula.<\/li>\n<li class=\"instruction\">Decorate the cake the way you want. I pipped store bought red icing using flower tips on the top the cake. Sprinkled red glitters all over the frosted cake.<\/li>\n<li class=\"instruction\">Refrigerate the cake for 2 to 3 hours or overnight- the cake will be set well when refrigerated.<\/li>\n<li class=\"instruction\">While serving, cut into wedges using a sharp knife.<\/li>\n<li class=\"instruction\">Leftover cakes can be refrigerated for a couple of days.<\/li>\n<li class=\"instruction\">Leftover frosting can be refrigerated, spread the frosting over bread or crepes and serve for breakfast.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">Use liquid red food color.[br]Heavy whipping cream must be cold.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; &nbsp; Red Velvet cake with cream cheese &amp; whipped cream frosting&#8230; I&#8217;ve baked this cake a few times for my Man&#8217;s birthday and for our wedding anniversary. I always bake a cake from scratch for all special occasions, and I try different cakes every time. Making red velvet cake had been on my top &hellip; <\/p>\n","protected":false},"author":1,"featured_media":26922,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[422,1180,9,4,670],"tags":[978,944,65,945],"class_list":["post-21753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-best-cakes","category-cake","category-desserts","category-mascarpone-cheese-by-ingredient","tag-cake","tag-cream-cheese","tag-mascarpone-cheese","tag-whipped-cream","course-dessert-2","cuisine-american"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/21753","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=21753"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/21753\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/26922"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=21753"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=21753"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=21753"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}