Description
This classic Red Velvet Cake features a moist, tender crumb with a subtle cocoa flavor and vibrant red color, perfectly complemented by a smooth, creamy cream cheese frosting. Ideal for special occasions or celebrations, this recipe creates a visually stunning and delicious layered cake that is both rich and velvety.
Ingredients
Scale
Cake:
- 2 ½ cups all-purpose flour (300g)
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ cup unsalted butter, room temperature (113g)
- 1 ½ cups granulated sugar (300g)
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons cocoa powder
- 1 cup buttermilk, room temperature (240ml)
- 1 tablespoon white vinegar
- 1 to 2 tablespoons liquid red food coloring
Cream Cheese Frosting:
- 2 8-ounce blocks cream cheese, room temperature (454g)
- 1 ½ cups unsalted butter, room temperature (340g)
- 1 teaspoon vanilla extract
- Pinch kosher salt
- 1 ½ pounds confectioners sugar, sifted (5½ cups / 675g)
Instructions
- Prepare Cake Pans: Preheat your oven to 350°F (175°C). Butter and flour three 6-inch cake pans. Alternatively, you can use two 9-inch cake pans if preferred.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, salt, and baking soda. Set aside.
- Cream Butter and Sugar: In a large mixing bowl or stand mixer fitted with a paddle attachment, cream the unsalted butter on medium speed. Gradually add the granulated sugar and beat until the mixture is light and fluffy, about 3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Then, beat in the vanilla extract thoroughly.
- Add Cocoa Powder: Sift the cocoa powder into the butter and sugar mixture and beat just until combined. Scrape down the mixing bowl to ensure even mixing.
- Mix Wet Ingredients: In a liquid measuring cup, combine the buttermilk, white vinegar, and red food coloring. Adjust the food coloring amount depending on the desired vibrancy.
- Combine Batter: With the mixer on low speed, alternate adding half of the dry flour mixture and half of the wet buttermilk mixture to the batter. Beat just until combined after each addition. Scrape down the bowl as needed to ensure all ingredients are well incorporated.
- Fill Pans and Bake: Divide the batter evenly among the prepared pans. Bake for 30 to 35 minutes, or until the cake centers spring back when lightly pressed. Let cakes cool in their pans for 10 minutes.
- Cool Cakes: Remove cakes from pans and place on a wire rack to cool completely before frosting.
- Make Frosting: In a large mixing bowl or stand mixer with paddle attachment, beat the room temperature unsalted butter and cream cheese together on medium speed until smooth and fluffy, about 3 minutes.
- Add Flavor and Salt: Add vanilla extract and a pinch of kosher salt to the frosting mixture and beat until evenly combined.
- Add Confectioners Sugar: Sift the confectioners sugar into a separate large bowl. Gradually add the sugar to the frosting mixture on low speed, beating until just combined. Scrape the bowl occasionally. Increase speed to medium and beat until fluffy, about 1 minute.
- Prepare for Decoration: Set aside about one cup of frosting in a piping bag fitted with a decorative tip for decorating the finished cake.
- Assemble Cake Layers: Place one cake layer on a cake stand or serving plate. Spread about ½ cup of frosting evenly on top. Repeat with the second layer. Top with the third layer.
- Frost the Cake: Spread the remaining frosting over the top and sides of the assembled cake. Use a bench scraper or offset spatula to smooth the frosting for a clean finish.
- Decorate and Chill: Pipe decorative borders or designs with the reserved frosting as desired. Chill the cake in the refrigerator for about 1 hour to set the frosting.
- Store: Leftover cake should be covered and can be stored at room temperature for up to 2 days or refrigerated for up to 1 week.
Notes
- Using three 6-inch pans produces thinner layers and more layers in the cake; if using two 9-inch pans, baking time might need adjustment.
- Ensure all ingredients, especially butter, eggs, and buttermilk, are at room temperature for better mixing and texture.
- Adjust the amount of red food coloring based on desired cake vibrancy.
- Let cakes cool completely before frosting to avoid melting the cream cheese frosting.
- Chilling the cake helps set the frosting and makes slicing cleaner.
- Store leftover cake properly to maintain freshness and prevent drying out.
