Red Velvet Cake with Cream Cheese Frosting and Chopped Nuts

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Introduction:
This Red Velvet Cake with Cream Cheese Frosting and Chopped Nuts is a showstopper dessert with its signature red color, subtle chocolate flavor, and luxurious cream cheese frosting. Topped with crunchy chopped nuts, this cake is not only visually stunning but also a perfect balance of flavors and textures. It’s an excellent choice for celebrations, holiday gatherings, or whenever you’re craving something a bit indulgent.

Ingredients

For the Red Velvet Cake:

  • All-purpose flour: 2 ½ cups (310g)
  • Cocoa powder: 1 tablespoon
  • Baking soda: 1 teaspoon
  • Salt: ½ teaspoon
  • Unsalted butter, softened: ½ cup (115g)
  • Granulated sugar: 1 ½ cups (300g)
  • Eggs: 2 large
  • Vegetable oil: ½ cup (120ml)
  • Red food coloring: 1 tablespoon (adjust to desired color)
  • Vanilla extract: 1 teaspoon
  • Buttermilk: 1 cup (240ml)
  • White vinegar: 1 teaspoon

For the Cream Cheese Frosting:

  • Cream cheese, softened: 8 ounces (225g)
  • Unsalted butter, softened: ½ cup (115g)
  • Powdered sugar: 3 cups (360g)
  • Vanilla extract: 1 teaspoon

For Garnish:

  • Chopped nuts (pecans or walnuts work well): ½ cup (60g)

Instructions

  1. Prepare the Cake Batter:
  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
  • Mix in the oil, red food coloring, and vanilla extract until combined.
  • Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Stir in the vinegar.
  1. Bake the Cake:
  • Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  1. Prepare the Cream Cheese Frosting:
  • In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
  • Gradually add powdered sugar, beating until light and fluffy. Stir in the vanilla extract.
  1. Assemble the Cake:
  • Place one layer of cake on a serving plate and spread a generous layer of cream cheese frosting on top.
  • Place the second layer on top and frost the top and sides of the cake.
  • Sprinkle the chopped nuts around the top edge or press them onto the sides of the cake for a decorative finish.
  1. Serve:
  • Slice and serve this deliciously indulgent red velvet cake!

Tips for Success

  • Use gel food coloring for a vibrant red color without needing to add too much liquid.
  • Cool the cakes completely before frosting to prevent melting.
  • Chill the frosting for 15 minutes before applying to help it set and make it easier to spread.

Recommendations

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • This cake also freezes well; wrap individual slices in plastic wrap and store in a freezer-safe container for up to 2 months.

Nutrition (per slice, based on 12 slices)

  • Calories: 450 kcal
  • Protein: 5g
  • Carbohydrates: 58g
  • Fat: 23g
  • Fiber: 1g
  • Sodium: 280mg

(Nutrition values are approximate and may vary based on specific ingredients used.)

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