Red Velvet Cake with Cinnamon Cream Cheese Frosting

Red Velvet Cake with Cinnamon Cream Cheese Frosting

A classic red velvet cake with a smooth, tender crumb and a bold pop of color — layered with cinnamon-kissed cream cheese frosting for a cozy, slightly spiced twist on the original. Perfect for holidays, birthdays, or any day that needs a little drama (and frosting).

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Course: Dessert

Cuisine: American

Prep Time: 25

Cook Time: 30

Cooling and Assembly Time: 1

Total Time: 1 55

Servings: servings

Calories: 814kcal

Author: Kita

Ingredients

For the Cake:

⅓ cup unsweetened cocoa powder
2 tablespoons red gel food coloring
¼ cup boiling water
6 tablespoons unsalted butter softened and cut into small cubes
2 tablespoons vegetable shortening
1 ⅔ cups granulated sugar
3 large eggs
1 cup buttermilk room temperature
1 teaspoon vanilla extract
2 ½ cups cake flour
1 teaspoon fine salt
1 tablespoon apple cider vinegar
1 teaspoon baking soda

For the Cinnamon Cream Cheese Frosting:

12 tablespoons (1 ½ sticks) unsalted butter, softened
16 ounces cream cheese softened
2 teaspoons vanilla extract
1-2 teaspoons ground cinnamon to taste
7 cups confectioners’ sugar
2 tablespoons milk if needed for consistency

Instructions

Make the Cakes

Prep the pans: Preheat oven to 325°F (165°C). Grease three 8-inch round cake pans, line with parchment, grease the parchment, and dust lightly with flour. Tap out any excess and set aside.
Make the cocoa base: In a small bowl, whisk together cocoa powder, red food coloring, and boiling water until smooth. Set aside to cool.
Cream the butter & sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and shortening until smooth. Add sugar and beat on medium-high until light and fluffy, about 5 minutes, scraping down the sides as needed.
Add eggs: Beat in eggs one at a time, mixing well after each addition.
Combine wet ingredients: Stir the cooled cocoa mixture with buttermilk and vanilla until smooth.
Mix the batter: In a separate bowl, whisk together flour and salt. With the mixer on low, alternate adding the dry ingredients and the cocoa mixture to the butter mixture, beginning and ending with the flour. Mix until just combined—don’t overbeat.
Activate the color: In a small bowl, combine vinegar and baking soda (it will fizz), then gently fold into the batter. This reaction helps brighten the red color.
Bake: Divide the batter evenly among the prepared pans. Bake 30–32 minutes, rotating halfway through, until a toothpick inserted in the center comes out clean.
Cool: Let cakes cool in pans for 20 minutes, then carefully turn out onto wire racks. Peel off parchment and cool completely before frosting.

Make the Frosting

In a clean mixer bowl with the paddle attachment, beat butter and cream cheese until smooth and creamy.
Add vanilla and 1 teaspoon cinnamon, then gradually beat in confectioners’ sugar, ½ cup at a time, until thick and fluffy.
Taste and adjust cinnamon to preference. If frosting is too thick, mix in milk, 1 tablespoon at a time, until spreadable.

Assemble the Cake

Place one cooled cake layer on a serving plate. Spread about ¾–1 cup frosting evenly over the top.
Add the second layer and repeat. Place the final layer on top and spread a thin crumb coat over the entire cake. Chill for 20 minutes.
Once set, frost generously with the remaining icing. This is cream cheese frosting—don’t hold back.

Notes

Room-temperature ingredients ensure a smoother batter and even rise.
Don’t skip the vinegar reaction. It enhances both color and texture.
For extra spice: add a pinch of nutmeg or cardamom to the frosting.
Cake flour matters. It gives this cake its tender, velvety crumb.
Store covered in the fridge up to 4 days. Bring to room temp before serving.

Recipe from: Baked, hands down, one of my favorite baking cookbooks.

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