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Red Velvet Cake with Cream Cheese Frosting - Moist, spongy, lightened-up Red Velvet Cake with Cream Cheese Frosting. Perfect for Valentine's Day, Birthdays, or any time you need a foolproof recipe for this American classic!

Red Velvet Cake with Cream Cheese Frosting Recipe

Moist, spongy, lightened-up Red Velvet Cake with Cream Cheese Frosting. Perfect for Valentine's Day, Birthdays, or any time you need a foolproof recipe for this American classic!
Course Cake
Cuisine American
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 10 Servings
Calories 361 kcal
Author Katerina | Diethood

Ingredients

FOR THE CAKE

  • 2 cups cake flour (I've made this with all-purpose flour, as well, but the cake flour works best)
  • 1 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon unsweetened cocoa powder
  • 1/2- teaspoon salt
  • 3 large egg whites , at room temperature
  • 3 tablespoons red food coloring
  • 2 teaspoons pure vanilla extract
  • 1/4 cup vegetable oil
  • 4 tablespoons unsalted butter , at room temperature
  • 1/2- cup buttermilk

FOR THE CREAM CHEESE FROSTING

  • 8- ounces (1 package) Fat Free Cream Cheese, room temperature
  • 3 tablespoons unsalted butter , room temperature
  • 3 tablespoons superfine sugar
  • 1 teaspoon pure vanilla extract

FOR THE TOP

  • fresh raspberries
  • chocolate shavings
  • fresh red currants

Instructions

FOR THE CAKE

  1. Preheat oven to 350F.
  2. Line the bottom of a 9-inch cake pan with parchment paper and spray the pan with baking spray; set aside.
  3. In a medium mixing bowl, whisk together the flour, sugar, baking powder, cocoa powder, and salt; set aside.
  4. In a separate bowl, combine egg whites, food coloring, and vanilla; whisk until thoroughly combined.
  5. Using your stand mixer fitted with a paddle attachment, cream together the oil and butter; continue to mix for about 1 minute, or until smooth and creamy.
  6. Set the speed to "low" and gradually add in the flour mixture.
  7. Add the buttermilk and continue to mix on low until just combined.
  8. Increase speed to medium and continue to mix for another minute or two, stopping to scrape down the sides of the bowl a couple of times.
  9. Reduce the speed to low and mix in the egg mixture in two parts, beating between each addition for 30 seconds.
  10. At this point, you can also add one more drop of food color if you feel that your batter isn't quite the red that you want, and continue to mix until all is combined.
  11. Pour the batter into the previously prepared cake pan.
  12. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  13. Remove from oven and allow the cake to cool in the pan for 10 minutes.
  14. Turn out the cake on a wire rack and let completely cool before frosting.

FOR THE CREAM CHEESE FROSTING

  1. Combine all ingredients in your mixer's bowl and beat until creamy and smooth.
  2. Spread the frosting evenly over the cooled cake, using an offset spatula.
  3. You can also reserve about 1/3-cup to 1/2-cup of the frosting, place it in a piping bag and decorate/garnish the cake to your liking.
  4. Continue to garnish the cake with raspberries, chocolate shavings, and currants.
  5. Place in the fridge for a couple of hours.
  6. Cut and serve.

Recipe Notes

i]Room temperature ingredients are key to a successful cake.[/i]

WW SmartPoints: 11

Adapted from [Baking: 100 Everyday Recipes"

Nutrition Facts
Red Velvet Cake with Cream Cheese Frosting Recipe
Amount Per Serving
Calories 361 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 11g55%
Cholesterol 34mg11%
Sodium 253mg11%
Potassium 233mg7%
Carbohydrates 45g15%
Fiber 0g0%
Sugar 25g28%
Protein 6g12%
Vitamin A 390IU8%
Calcium 105mg11%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.