Red Velvet Cream Cheese Cake: A Decadent Delight
The Red Velvet Cream Cheese Cake is a luxurious fusion of two beloved desserts: the rich, velvety Red Velvet Cake and the creamy, tangy goodness of cream cheese frosting. Originating in the early 20th century, Red Velvet Cake gained popularity in the United States, especially in the 1950s when it became a signature offering at the Waldorf Astoria Hotel in New York City. The cake’s signature red hue comes from a chemical reaction between cocoa powder, vinegar, and baking soda, although modern versions often use red food coloring to enhance the color. The addition of a cream cheese layer or frosting elevates the flavor profile, offering a perfect balance between the cake’s subtle cocoa flavor and the tartness of the cheese.
Ingredients Breakdown
Creating a perfect Red Velvet Cream Cheese Cake requires a precise balance of ingredients that contribute to its unique texture and flavor. Here’s what you’ll need:
- For the Cake:
- 2 and 1/2 cups (300g) all-purpose flour
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 and 1/2 cups (300g) granulated sugar
- 1/2 cup (50g) unsweetened cocoa powder
- 2 large eggs, at room temperature
- 1 and 1/2 cups (360ml) buttermilk
- 1/2 cup (120ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 1-2 teaspoons red food coloring (optional, for vibrant color)
- For the Cream Cheese Frosting:
- 1 cup (230g) unsalted butter, softened
- 8 oz (226g) cream cheese, softened
- 4 cups (500g) powdered sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Step-by-Step Recipe
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a large mixing bowl, sift together the flour, baking soda, baking powder, salt, and cocoa powder.
- Add the sugar to the dry ingredients and mix until combined.
- In a separate bowl, whisk together the eggs, buttermilk, oil, vinegar, and vanilla extract. If using red food coloring, add it now.
- Pour the wet ingredients into the dry ingredients and mix on medium speed until smooth and well combined.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and place on a wire rack to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting. Beat the butter and cream cheese together until smooth and creamy.
- Add the powdered sugar gradually, mixing on low speed to avoid flying sugar. Once all the sugar is incorporated, increase the speed to medium and beat for 2–3 minutes until light and fluffy.
- Add the vanilla extract and salt, and mix again to combine.
- Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of frosting on top.
- Place the second layer on top and frost the top and sides of the entire cake with the remaining frosting.
- For best results, refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.
Tips for Perfect Results
- Use room temperature eggs and dairy products to ensure a smooth batter and frosting.
- Do not overmix the batter once you add the dry ingredients; this can lead to a tough cake.
- Use gel-based food coloring instead of liquid for a more vibrant color without altering the cake’s texture.
- Chill the cake layers for 10–15 minutes before frosting to make the process easier and neater.
- If you’re stacking multiple layers, use cake dowels or supports to prevent the top layer from sliding or collapsing.
Variations and Customizations
There are many ways to personalize your Red Velvet Cream Cheese Cake to suit your taste or occasion:
- Chocolate lovers: Add a layer of dark chocolate ganache between the cake layers or drizzle over the top.
- Gluten-free: Substitute the all-purpose flour with a gluten-free flour blend, and ensure all other ingredients are gluten-free certified.
- Vegan option: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), use vegan butter and vegan cream cheese, and substitute buttermilk with almond milk mixed with vinegar.
- Mini cakes or cupcakes: Pour the batter into cupcake liners and bake for 18–20 minutes. Frost each cupcake individually for a party-ready dessert.
- Fruit twist: Add a layer of fresh strawberries or raspberry jam between the cake layers for a fruity contrast.
Health Considerations and Nutritional Value
While the Red Velvet Cream Cheese Cake is undeniably indulgent, understanding its nutritional content can help you enjoy it mindfully:
- Calories: Approximately 400–500 calories per slice (depending on slice size and frosting amount).
- Fat: High in saturated fat due to butter and cream cheese; consider using low-fat cream cheese and unsalted butter for a lighter version.
- Sugar: The cake contains a significant amount of sugar from both the cake and the frosting. Consider reducing the sugar in the cake by 1/4 cup or using a sugar substitute.
- Protein: Contains moderate protein from eggs and dairy, but not a significant source.
- Calcium and Vitamins: Provides some calcium and vitamin A from dairy ingredients.
Summary
The Red Velvet Cream Cheese Cake is a luxurious dessert that combines the rich, velvety texture of red velvet cake with the creamy tang of a classic cream cheese frosting. Whether you’re making it for a special occasion or just because, this cake is sure to impress with its bold color and unforgettable flavor.
