A classic Red Velvet Cake Recipe is a must-have in your dessert arsenal. The super moist and slightly chocolaty cake, covered in a tangy cream cheese frosting, is the perfect way to end a great meal.
red velvet cake, red velvet cake recipe, red velvet cake with cream cheese frosting
Author: Trang Doan
2 1/2cupsall-purpose flour
1 1/2teaspoonbaking soda
1/4cupcocoa powdernatural or dutch processed
1 1/2cupgranulated sugar
1 1/2cupbuttermilkroom temperature
2large eggsroom temperature
2teaspoonpure vanilla extract
2tablespoonliquid red food color
Melted butter for cake pans
1lbcream cheeseroom temperature
8ozunsalted butterroom temperature
1tsppure vanilla extract
1 1/2cuppowdered sugar
Make the red velvet cake
Preheat the oven to 350°F.
Brush melted butter on two 8” round cake pans. Line the bottom of the cake pan with a piece of round parchment paper and brush the parchment paper with butter as well. Set aside.
Sift together flour, cocoa powder, baking soda, and baking powder into a medium mixing bowl. Add sugar and salt to the flour mixture, and mix thoroughly with a whisk. Set aside.
Add buttermilk, oil, eggs, vinegar, vanilla extract, and red food color to a large bowl. Beat with a whisk until combined. Add the flour mixture to the liquid mixture, and whisk until a smooth batter forms.
Divide batter evenly among the two prepared cake pans and bake for 35 minutes until a toothpick inserted in the middle of the cake comes out clean with just a few crumbs attached. Use a kitchen scale to divide the cake batter if you want to be precise, approximately 675 g of batter per pan. This will also help the cake bake evenly.
Remove from the oven and let cool on a wire rack for 10 - 15 minutes. When you can touch the cake pans, use a butter knife to loosen the sides, flip the pan over to remove the cake from the pan. Peel off the parchment paper, and allow the cakes to cool completely on a wire rack before adding frosting.
Prepare the cream cheese frosting
In a large mixing bowl or a stand mixer bowl, cream butter and cream cheese together until thoroughly mixed and creamy.
Add vanilla extract and beat to combine.
Add powdered sugar and stir until incorporated, gradually increase the mixer speed and beat until fluffy. Use right away.
Assemble and frost
Place the first layer of cake on a cake stand or plate, spread 1 cup of frosting on top with an offset spatula. Place the second layer on top of the frosted first layer, and spread another cup of frosting on top using the same offset spatula. Then add the remaining frosting on the side.
If desired, add just a thin layer of frosting on the side of the cake and pipe the rest on top for decoration as pictured, using a pastry bag fitted with an open star piping tip.
Refrigerate the frosted cake for at least 30 minutes before serving to allow the frosting to set.
Red Velvet Cake Recipe
Amount Per Serving
Calories 680Calories from Fat 351
% Daily Value*
Saturated Fat 23g115%
Vitamin A 1283IU26%
* Percent Daily Values are based on a 2000 calorie diet.
Red Velvet Cake Recipe https://therecipecritic.com/red-velvet-cake-recipe/