Red Velvet Cake with Whipped Cream Frosting [Recipe]
Red Velvet is amongst the classics when it comes to desserts because it will surely impress your guests, both with appearance and taste. With its rich texture and red color, this cake is perfect for special occasions such as Valentine’s Day.
The whipped cream frosting adds a fluffy finishing touch that complements the cake perfectly. Now, finally, here is the recipe for Red Velvet cake with whipped cream frosting!
What Makes This Red Velvet Cake Special?
If you are here, you are probably searching for the cream cheese frosting substitute. And you are at the right place! The whipped cream frosting is the best substitute you can find. So this frosting recipe I am about to share with you is the essential thing that makes this cake special.
If you have a box of Red Velvet cake mix in your pantry, you can prepare it according to the instructions on the back and prepare the frosting following my recipe. This is the fastest way, but why not give a try to red velvet cake from scratch? I know you can do it! 🙂
Even though the recipe is pretty simple, it will be a huge hit among your guests. This cake’s versatility allows you to play with add-ins as you want, so you can easily adjust it to your taste. I will share some of the ideas at the end of the article, so make sure you read everything thoroughly.
How to Make Red Velvet Cake with Whipped Cream Frosting?
To make the homemade Red Velvet cake batter, you will need regular cake batter ingredients with one special addition: red food coloring. I used the liquid one and it worked perfectly!
Step 1: Prepare the cake batter and preheat the oven
Keep the butter at room temperature for several hours so it softens.
Preheat the oven to 320 °F (160 °C).
Grease one 10-inch round cake pan, and place the baking paper on the bottom.
In a large bowl, combine the flour, powdered sugar, granulated sugar, baking powder, cocoa powder, and salt.
In a separate bowl, whisk together the eggs, buttermilk, red food coloring, vanilla extract, and apple vinegar.
Slowly add the wet ingredients to the dry ingredients, including softened butter, and mix until just combined. This will take about 3 minutes.
Bake the cake for 55 minutes. When it’s done, leave it to cool completely.
Step 2: Making whipped cream frosting
While the cake is cooling, prepare the whipped cream frosting. This step includes two smaller steps, so first, we will need to melt the white chocolate in heavy whipping cream over medium heat. Be careful and occasionally stir so it won’t burn.
The mixture is done when the chocolate is melted completely. Set it aside or in the refrigerator so it can cool.
When it’s cool enough, take a large mixing bowl. Now combine the rest of the heavy whipping cream, powdered sugar, vanilla extract and the white chocolate mixture. Beat the mixture until it forms stiff peaks. This will take you about 5 minutes.
Step 3: Putting everything together
Now when the cake is cool, take a bread knife and carefully cut the cake so you get two even cakes for layering.
Place one cake on the plate, spread half of the frosting on it, then cover it with the second cake. Now spread the whipped cream frosting all over the cake.
Place the cake in the cake keeper and let it set in the refrigerator for at least four hours. This step will allow the flavors to meld together and the cake to firm up.
What to Add to Whipped Cream Frosting?
Crushed Oreo cookies is one of my favorite ways to add crunchiness to the frosting. Besides, who doesn’t like Oreos?
To add natural sweetness, opt for 2 tablespoons of honey or maple syrup.
If you want a more complex flavor profile, add a little bit of cardamom and nutmeg. For citrusy notes, add lemon zest and 2 tablespoons of fresh lemon juice.
How to Store Red Velvet Cake with Whipped Cream Frosting?
Once the cake has been frosted, place it in an airtight container and keep it refrigerated. Make sure that no air can get in the container to prevent the whipped cream frosting from drying out.
The cake can last for 2-3 days if stored properly, but you can also place it in the freezer. Wrap the cake in plastic wrap, place it in an airtight container, and freeze it.
To thaw the cake, remove it from the freezer and place it in the refrigerator for several hours or overnight. When you’re ready to serve it, let it sit on the counter for about 20 minutes to bring it to room temperature.
Red Velvet Cake with Whipped Cream Frosting
Equipment
- 1 round baking paper
- 1 10-inch cake pan
- 1 Hand mixer
Ingredients
Red Velvet Cake
- 2½ cup all-purpose flour
- 0.5 oz baking powder That's one small package.
- 4 tsp cocoa
- 5 tbsp powdered sugar
- 8 tbsp granulated sugar
- ½ tsp salt
- 2 eggs
- ½ cup softened butter
- 1½ cup buttermilk
- 2 tsp apple vinegar
- 1 tbsp red food coloring
Whipped Cream Frosting
- 8.8 oz white chocolate
- 1 cup heavy whipping cream For melting white chocolate.
- 1½ cup heavy whipping cream To whip with white chocolate mixture.
- ¼ cup powdered sugar
- 2 tsp vanilla extract
Instructions
Red Velvet Cake Batter
- Keep the butter at room temperature for several hours so it softens.
- Preheat the oven to 320 °F (160 °C).
- Grease one 10-inch round cake pan, and place the baking paper on the bottom.
- In a large bowl, combine the flour, powdered sugar, granulated sugar, baking powder, cocoa powder, and salt.
- In a separate bowl, whisk together the eggs, buttermilk, red food coloring, vanilla extract, and apple vinegar.
- Slowly add the wet ingredients to the dry ingredients, including softened butter, and mix until just combined. This will take about 3 minutes.
- Bake the cake for 55 minutes. When it’s done, leave it to cool completely.
Whipped Cream Frosting
- While the cake is cooling, prepare the whipped cream frosting. This step includes two smaller steps. So first, we will need to melt the white chocolate in 1 cup of heavy whipping cream over medium heat. Be careful and occasionally stir so it won’t burn. The mixture is done when the chocolate is melted completely. Set it aside or in the refrigerator so it can cool.
- When it’s cool enough, take a large mixing bowl. Now combine the rest of the heavy whipping cream (1½ cup), powdered sugar, vanilla extract and the white chocolate mixture. Beat the mixture until it forms stiff peaks. This will take you about 5 minutes.
Putting Everything Together
- Now when the cake is cool, take a bread knife and carefully cut the cake so you get two even cakes for layering.
- Place one cake on the plate, spread half of the frosting on it, then cover it with the second cake. Now spread the whipped cream frosting all over the cake.
- Place the cake in the cake keeper and let it set in the refrigerator for at least four hours. This step will allow the flavors to meld together and the cake to firm up.
