Red Velvet Cake With Whipped Cream Cheese

This red velvet sheet cake is incredibly moist and decadent. It’s a perfect dessert for a Galentine’s dinner with your girlfriends or a sweet date night on Valentine’s Day. The cake is topped off with an easy, one-bowl whipped cream cheese frosting that is slightly sweet and fluffy!

• Cake flour: the lower protein content in cake flour creates an incredibly soft crumb, however, you can also use all-purpose flour.
• Cocoa powder: any natural or dutch process cocoa will work.
• Baking powder + soda: leavening agents.
• Salt: use kosher or table salt.
• Granulated Sugar: to create a perfectly sweetened cake.
• Buttermilk: the acidity in buttermilk contributes to a more moist crumb. You can also substitute the buttermilk with whole milk.
• Vinegar: the distilled white vinegar reacts with the leaving agents to achieve a light and fluffy cake.
• Oil: use any neutral flavour oil like canola or grapeseed oil.
• Egg: this recipe uses one large egg.
• Vanilla extract: a splash of vanilla adds to the flavour.
• Food colouring: I love using gel food colouring for baking as you will only need to use a few drops.

Step 1: Preheat the oven to 350℉ (176℃). Grease an 8 x 8 square pan with baking spray or line it with parchment paper.

Step 2: Combine cake flour, cocoa powder, baking powder, baking soda and salt. Whisk to remove any lumps.

Step 3: In a separate bowl mix together sugar and oil. Then add buttermilk, vinegar, an egg, vanilla and red food colouring.

Step 4: Fold the wet and dry ingredients together, but do not over-mix.

Step 5: Pour the batter into the baking tray and bake for 15 to 18 minutes or until a toothpick comes out clean. Allow the cake to cool completely on a cooling rack.

Step 6: For the frosting, whip room-temperature cream cheese with a hand mixer until smooth. Then add icing sugar, vanilla, and heavy cream. Mix at medium to low speed until the cream cheese frosting is fluffy.

Step 7: Layer the frosting on the cake and top it with fancy sprinkles of your choice!

Red Velvet Cake With Whipped Cream Cheese Frosting

This red velvet sheet cake is incredibly moist and decadent. The cake is topped off with an easy, one-bowl whipped cream cheese frosting that is slightly sweet and fluffy!

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Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 9 slices

Ingredients

  

Red Velvet Cake

• 1 cup + 3 tablespoons cake flour (137.4 grams)
• 1/2 tablespoon cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar (100 grams)
• 1/3 cup canola oil
• 1/2 cup buttermilk room temperature
• 1 teaspoon distilled white vinegar
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• 3 to 5 drops red gel food coloring

Whipped Cream Cheese Frosting

• 1/2 cup cream cheese (60 grams) softened to room temperature
• 1/2 cup icing sugar
• 1/3 cup chilled heavy cream
• 1/2 teaspoon vanilla extract

Instructions

 

For the Red Velvet Cake

• Preheat oven to 350℉ (176℃) and grease an 8 x 8 square pan with spray.
• Sift cake flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Set aside.
  1 cup + 3 tablespoons cake flour (137.4 grams), 1/2 tablespoon cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, 1/4 teaspoon salt
• In a separate bowl, whisk together granulated sugar with oil. Then add buttermilk, vinegar, an egg, vanilla extract and food colouring. Mix until combined.
  1/2 cup granulated sugar (100 grams), 1/3 cup canola oil, 1/2 cup buttermilk, 1 teaspoon distilled white vinegar, 1 large egg, 1 teaspoon vanilla extract, 3 to 5 drops red gel food coloring
• Add in the dry ingredients and fold together until incorporated (avoid over-mixing). Pour the batter into the baking pan and bake for 15 to 18 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for 10 minutes and then transfer it to a wired cooling rack.

For the Whipped Cream Cheese Frosting

• In a large bowl, mix the softened cream cheese with an electric mixer for 2 minutes. Then add powdered sugar and vanilla, and beat until combined. Pour the heavy cream and mix for approximately 3 minutes or until stiff peaks form.
• Once the cake is cool, frost and add festive sprinkles!
  1/2 cup cream cheese (60 grams), 1/2 cup icing sugar, 1/2 teaspoon vanilla extract, 1/3 cup chilled heavy cream

Notes

• Storage: The cake will last up to 3 days in a closed container. 

Keyword cake flour, red cake, red velvet cake, red velvet sheet cake, red velvet with cream cheese frosting, whipped cream cheese frosting