Red Velvet Cake with Whipped Cream Frosting
There's nothing like a homemade red velvet cake from scratch with whipped cream frosting! 🤩
Equipment
- 1 round baking paper
- 1 10-inch cake pan
- 1 Hand mixer
Ingredients Â
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
InstructionsÂ
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.Â
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.