Description
This Scarlet Velvet with Cream Swirls red velvet cake is a show-stopping dessert, featuring a deep, vibrant red hue, subtle chocolate, sweet vanilla, and tangy cream cheese frosting, perfect for any special occasion or family gathering.
Ingredients
- 2.5 cups all-purpose flour (300g)
- 2 Tbsp unsweetened cocoa powder (14g), natural not Dutch-processed
- 1 tsp baking soda (5g)
- 0.5 tsp salt (3g)
- 1 cup unsalted butter (226g), softened
- 1.5 cups granulated sugar (300g)
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract (5ml)
- 1 cup buttermilk (240ml), at room temperature
- 1–2 Tbsp red gel food coloring, or as needed for desired hue
- 1 tsp white vinegar (5ml)
- 8 oz cream cheese (226g), softened
- 0.5 cup unsalted butter (113g), softened
- 3–4 cups powdered sugar (360-480g), sifted
- 1 tsp pure vanilla extract (5ml)
Instructions
- Prep Your Pans: Grease and lightly flour two 8-inch round cake pans. Line the bottoms with parchment paper for easy release. Preheat your oven to 350°F (175°C).
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- Cream Wet Ingredients: In a large bowl using an electric mixer, cream the softened butter and granulated sugar until light, pale, and fluffy. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Combine & Color: In a separate small bowl, whisk together the buttermilk, red gel food coloring, and white vinegar. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with dry. Mix on low speed until just combined (do not overmix). If the color isn’t quite right, add a few more drops of gel coloring and mix briefly.
- Bake Cake Layers: Divide the vibrant red batter evenly between the two prepared 8-inch round cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center of a cake comes out clean.
- Cool & Frost: Let the cakes cool in their pans for 10-15 minutes on a wire rack. Then, carefully invert them onto the wire rack to cool completely (45-60 min). While cooling, prepare your cream cheese frosting: beat softened cream cheese and butter until smooth, then gradually add the sifted powdered sugar and vanilla until smooth and fluffy. Frost your cake with generous layers and swirls.
Notes
Avoid overmixing the batter, which leads to a tough cake. Ensure butter, cream cheese, and eggs are at room temperature for a smooth batter and creamy frosting. Always cool cakes completely before frosting to prevent melting. Consider gluten-free flour blends, dairy-free alternatives, or natural beet powder for coloring. Enhance flavor with a pinch of espresso powder, good quality vanilla extract, or citrus zest in the frosting. Top with fresh berries for seasonal flair.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (110 g)
- Calories: 450 calories
- Sugar: 55 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg