Get the Recipe: Red Velvet Cake
Rich, vibrant, and absolutely irresistible, this classic red velvet cake is the ultimate showstopper. It's perfect for celebrations and special occasions!
Ingredients
Cake
- 2 ½ cups (312 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (300 g) granulated sugar
- ½ cup (113 g) unsalted butter, room temperature
- 2 large eggs, room temperature
- ¼ cup (25 g) unsweetened cocoa powder
- 1-2 Tablespoons liquid red food coloring
- 2 teaspoons pure vanilla extract
- 2 teaspoons distilled white vinegar
- 1 ¼ cup (300 ml) buttermilk
Frosting
- 2 cup (450 g or two 8 oz packages) block-style cream cheese, room temperature
- 1 cup (226 g) unsalted butter, room temperature
- 3 cups (360 g) powdered sugar , sifted
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Milk, as needed
Instructions
Cake
- Preheat the oven to 350° F. Grease and flour two 9-inch round baking pans.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Using a stand mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. One at a time, mix in the eggs, then the vanilla. Scrape down the sides and bottom of the bowl as needed.
- In a separate small bowl, mix together the cocoa powder, red food coloring and vinegar to make a thick paste. Add this paste to the batter and mix well.
- With the mixer on low, slowly alternate adding one third of the flour mixture then half of the buttermilk (flour, buttermilk, flour, buttermilk, flour). Mix just until combined (avoid over mixing).
- Divide the batter between the two prepared cake pans. Bake at 350° F for 25 to 30 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Frosting
- In the bowl of a stand mixer (or using a hand mixer), beat cream cheese and butter on medium-high speed until smooth and creamy, about 2 minutes.
- Add powdered sugar and mix until combined. Add vanilla and a pinch of salt, then mix until fluffy, about 2 to 3 minutes. If the frosting is too thick, add milk one Tablespoon at a time. If it’s too thin, add more confectioners’ sugar.
Assembly
- Level the cakes with a serrated knife if necessary. Place one cake on a plate. Top with frosting and spread into an even layer. Repeat and then top with the second cake.
- Make a crumb coat by spreading a very thin layer of frosting on the top and sides of the cake. Place the cake in the refrigerator for 30 to 60 minutes or until frosting is firm.
- Remove cake from the refrigerator and apply the final layer of frosting. Garnish with chocolate shavings (or cake crumbs from leveling the cake).
Notes
Natural unsweetened cocoa powder (non-alkalized) is preferred to neutralize the acidity in the baking soda. Dutch cocoa powder is not recommended.
Block-style cream cheese is a must for the frosting to be thick. Do not use cream cheese from the tub or low-fat varieties.
Store cake covered in the refrigerator for up to 5 days. Cake will keep at room temperature for a few hours while serving.
Freeze for up to 3 months. Flash freeze until the frosting is firm, then wrap cake (or slices) in plastic wrap and then an airtight container to prevent freezer burn.
Serving: 1slice, Calories: 467kcal, Carbohydrates: 64g, Protein: 9g, Fat: 20g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 395mg, Potassium: 170mg, Fiber: 1g, Sugar: 46g, Vitamin A: 648IU, Calcium: 143mg, Iron: 1mg