Festive Red Velvet Cake with Creamy Filling and Whipped Topping

Festive Red Velvet Cake with Creamy Filling and Whipped Topping

Introduction This Festive Red Velvet Cake is a decadent and visually stunning dessert that combines moist red velvet layers, a creamy filling, and a fluffy whipped topping. Perfect for celebrations or holidays, it’s a show-stopper that will impress both in taste and presentation.

Ingredients

For the Red Velvet Cake:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cocoa powder
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 cup vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 2 tbsp red food coloring

For the Creamy Filling:

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1/2 cup heavy cream

For the Whipped Topping:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Red sprinkles or edible glitter (optional)

Directions

1. Prepare the Red Velvet Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In a separate bowl, mix oil, buttermilk, eggs, vanilla extract, vinegar, and red food coloring.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2. Make the Creamy Filling:

1. Beat softened cream cheese until smooth.
2. Add powdered sugar and vanilla extract, mixing until well combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fluffy.

3. Assemble the Cake:

1. Once the cakes are fully cooled, place one layer on a cake plate.
2. Spread the creamy filling evenly over the top of the first layer.
3. Place the second cake layer on top and press gently to set.

4. Make the Whipped Topping:

1. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread the whipped topping over the entire cake, creating a smooth and fluffy finish.

5. Decorate: Optionally, decorate the cake with red sprinkles or edible glitter for a festive touch. Slice and serve to enjoy this dreamy dessert!

Tips for Success:

• Room Temperature Ingredients: Ensure that cream cheese, eggs, and buttermilk are at room temperature for a smoother batter and filling.
• Greasing Pans: Thoroughly grease and flour the pans to prevent sticking.
• Chilled Bowls for Whipping Cream: Chill the bowl and beaters before whipping cream to achieve stiff peaks faster.

Frequently Asked Questions

Q: Can I use natural food coloring instead of red food coloring? A: Yes, beet juice or a natural red food coloring can be used, but the color may be less vibrant.

Q: Why is my cake dense? A: Overmixing the batter or using expired baking powder/soda can lead to a dense texture. Mix just until combined.

Q: Can I make this cake in advance? A: Absolutely! Bake and assemble the cake up to a day ahead. Store in the refrigerator and add whipped topping and decorations just before serving.

Q: How do I prevent my cream filling from becoming runny? A: Ensure the whipped cream is beaten to stiff peaks before folding it into the cream cheese mixture.

Common Mistakes and Solutions:

• Mistake: Cake layers sticking to the pan. Solution: Use parchment paper circles in the bottom of the pans for easy release.
• Mistake: Whipped topping collapsing. Solution: Beat the cream just until stiff peaks form and avoid overwhipping.
• Mistake: Uneven cake layers. Solution: Use a scale to divide the batter evenly between the pans.

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