There’s something inherently special about a red velvet cake. For me, it stirs up memories of my grandmother baking in her sunlit kitchen, where the warm aroma of cocoa mingled with the tangy scent of buttermilk. We would wait patiently as the layers cooled, secretly stealing spoonfuls of the rich cream cheese frosting when she wasn’t looking. This modern twist on the classic red velvet cake combines the nostalgic flavors we all adore with a lighter, whipped cream cheese frosting that adds a touch of whimsy to every slice.

Ingredients

For the Red Velvet Cake:

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cocoa powder
  • 1 ½ cups vegetable oil
  • 1 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tablespoons red food coloring
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar

For the Cream Cheese Whipped Frosting:

  • 1 cup heavy whipping cream
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

To make the Red Velvet Cake, start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder until well combined. In another bowl, mix the vegetable oil, buttermilk, eggs, red food coloring, vanilla extract, and vinegar until smooth.

Gradually combine the wet and dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

While the cakes are cooling, prepare the Cream Cheese Whipped Frosting. In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add in the powdered sugar and vanilla extract, continuing to beat until well combined.

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined, creating a light and airy frosting.

Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of the cream cheese frosting over the top. Carefully place the second layer on top and frost the top and sides of the cake with the remaining frosting.

For a playful touch, decorate with red velvet cake crumbs or fresh berries on top. Slice, serve, and watch as the memories of family gatherings come flooding back with every delicious bite. Enjoy this whimsical take on a timeless classic!