Red velvet cake is moist and delicious, with a hint of cocoa flavor, frosted with silky smooth cream cheese frosting. This cake is perfect for Valentine's Day, Christmas or any other special occasion!
This post is sponsored by Lifeway Kefir. Thank you for supporting the brands that make In Bloom Bakery possible!
Why You'll Love This Naked Red Velvet Cake
It's super moist. Kefir makes this cake extra moist and gives it the best texture.
It's got the prettiest color. Use gel food coloring and Dutch process cocoa powder for pretty, deeper red hues.
It's frosted with cream cheese frosting. Hands down the best frosting ever. Smooth, creamy and slightly tangy, it pairs perfectly with this cake and makes every bite so delicious.
Ingredients for this Naked Red Velvet Cake
- Flour- we'll be using all purpose flour for the best crumb
- Sugar- granulated sugar is used in the cake and powdered sugar is used in the cream cheese frosting
- Kefir- helps to make this cake extra moist
- Dutch Process Cocoa Powder- use Dutch process for a stronger chocolate flavor and deeper red color
- Eggs-make sure they're room temperature
- Vanilla- I recommend vanilla bean paste for the best flavor, but extract works as well
- Red Gel Food Coloring- gives the cake the best deep, red color
- Butter- make sure it's softened
- Baking Soda & Baking Powder- helps the cake to rise, giving you a light and fluffy texture
- Salt- just a little brings out all the flavors in this cake
- Cream Cheese- for the delicious cream cheese frosting of course, make sure it is full fat for the best flavor
Step by Step Instructions
Please see recipe below for complete measurements and baking times.
STEP ONE: In a small bowl whisk together the flour, cocoa powder, baking powder. baking soda and salt. Then set aside.
STEP TWO: To a large bowl add the softened, unsalted butter and granulated sugar. Cream together with an electric mixer until fluffy, 1-2 minutes.
STEP THREE: Then add in the eggs and vanilla. Mix until pale in color and smooth, 1-2 minutes.
STEP FOUR: Alternate adding the dry ingredients and the kefir to the eggs/butter/sugar mixture until all is just combined and the batter is smooth. Scrape down the sides of the bowl as necessary.
STEP FIVE: Lastly fold in the red gel food coloring just until combined.
STEP SIX: Divide the batter among the cake pans. Bake and then let cool.
STEP SEVEN: Make the cream cheese frosting. Add softened, unsalted butter to a bowl and beat with an electric mixer until pale in color and fluffy. Then add in cream cheese and combine. Lastly add in powdered sugar and mix until smooth and fluffy.
STEP EIGHT: Place the first cake layer on a cake turntable. Add a generous amount of frosting to your first cake layer and smooth it out with an offset spatula, turning the turntable as you go. Repeat with the next layer, then place final layer on top.
STEP NINE: Add some of the frosting to a piping bag and pipe frosting on the outside of the cake to fill in any "holes" between the layers. With a cake scrapper, scrape the icing so it is flush to the cake. Add more frosting to the sides of the cake with an offset spatula and using your cake scrapper again, smooth the frosting out turning the cake turntable as you go. Add frosting to the top of the cake and smooth out with an offset spatula. At this point you'll have a semi-naked cake or a crumb coat. You can leave the cake semi-naked or place it in the fridge for 20 minutes to firm up, then add a second layer of frosting to completely frost the outside of the cake. Add decorative swirls on top of the cake and serve!
Please see recipe below for complete measurements and baking times.
FAQs
How long will this cake stay fresh for? It will stay fresh for up to three days in an airtight container. Store in the fridge then bring to room temperature before enjoying.
Can I use regular red food coloring? I recommend using gel food coloring for the deepest red color.
Can I use regular cocoa powder? You can, but Dutch process will give you a pretty, deeper red hue and a stronger chocolate flavor
Pro Tips
Make sure all your wet ingredients for the cake are room temperature. This will yield the best cake texture. Cold wet ingredients can make the cakes "gummy" or not rise as well.
Use a kitchen scale to weigh the cake batter and distribute it every among each pan. This will help you to make sure each layer is the same size when it bakes!
For the cream cheese frosting make sure your butter is softened, but your cream cheese is cold. This will give you the best cream cheese frosting that will hold it's form much better and won't get "soupy" on you.
If you make this cake please, please leave a star review. Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Other Recipes to Try
📖 Recipe
Red Velvet Cake
Ingredients
For the Red Velvet Cake
- 2 ¼ cups (281 g) all-purpose flour, spooned and leveled
- 3 tablespoon (15 g) Dutch process cocoa powder
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoon (140 g) unsalted butter, softened
- 1 ½ cups (300 g) granulated white sugar
- 3 eggs, at room temperature
- 2 teaspoon vanilla
- 1 cup whole milk kefir, at room temperature (buttermilk can be substituted)
- 1 tablespoon red gel food coloring
For the Cream Cheese Frosting
- 1 cup (224 g) unsalted butter, softened
- 8 oz. (228 g) cream cheese, cold
- 4 ½ cups (585 g) powdered sugar
Instructions
For the Red Velvet Cake
- Preheat oven to 350 degrees. Spray 3 6" cake pans with non-stick spray and line the bottoms with parchment paper rounds. Set aside.
- In a small bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. Then set aside.
- To a large bowl add the softened, unsalted butter and granulated sugar. Cream together with an electric mixer until fluffy, 1-2 minutes.
- Then add in the eggs and vanilla. Mix until pale in color and smooth, 1-2 minutes.
- Alternate adding the dry ingredients and the kefir to the eggs/butter/sugar mixture until all is just combined and the batter is smooth. (Scrape down the sides of the bowl as necessary.)
- Lastly, fold in the red gel food coloring just until combined.
- Divide the batter evenly among the cake pans.
- Bake the cakes for 28-32 minutes, or until a toothpick comes out clean from the centers.
- Let the cakes cool in their pans for 5 minutes, then transfer to a cooling rack to completely cool.
For the Cream Cheese Frosting
- Add the softened, unsalted butter to a large bowl and beat with an electric mixer until pale in color and fluffy, 5-10 minutes.
- Then add in the cold cream cheese and mix until combined.
- Sift in the powdered sugar a cup at a time and mix until the frosting is smooth and fluffy.
Assembling the Cake
- Place the first cake layer on a cake turntable.
- Add a generous amount of frosting to your first cake layer and smooth it out with an offset spatula, turning the turntable as you go. Repeat with the next layer, then place the final layer on top.
- Add some of the frosting to a piping bag and pipe frosting on the outside of the cake to fill in any "holes" between the layers. With a cake scrapper, scrape the icing so it is flush to the cake.
- Add more frosting to the sides of the cake with an offset spatula and using your cake scrapper again, smooth the frosting out turning the cake turntable as you go.
- Add frosting to the top of the cake and smooth out with an offset spatula.
- At this point you'll have a semi-naked cake or a crumb coat. You can leave the cake semi-naked or place it in the fridge for 20 minutes to firm up, then add a second layer of frosting to completely frost the outside of the cake.
- Add decorative swirls on top of the cake and serve!
Cuanta cantidad de kéfir
The flavor was good, but the cake was very dry. It immediately turned into crumbs as it was being chewed. I was hopeful it would be moist due to the Kefir, but that was not the case with my cake. I even covered it with simple syrup. However, I made it 2 days in advanced and wrapped with plastic wrap. Perhaps its better the day-of.