Red Velvet Cake With Cream Cheese Frosting

Red Velvet Cake with Cream Cheese Frosting
★ ★ ★ ★ ★ 4.8 from 227 reviews

Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 3 hours Yield: 12 servings
Red velvet cake is much more than vanilla cake tinted red. This recipe produces the best red velvet cake with superior buttery,
vanilla, and cocoa flavors, as well as a delicious tang from buttermilk. My trick is to whip the egg whites, which guarantees a
smooth velvet crumb.
Ingredients
3 cups (345g) cake flour (spoon & leveled)
1 teaspoon baking soda
2 Tablespoons (10g) unsweetened natural cocoa powder
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
1 cup (240ml) canola or vegetable oil
4 large eggs, room temperature and separated
1 Tablespoon pure vanilla extract
1 teaspoon distilled white vinegar
liquid or gel red food coloring
1 cup (240ml) buttermilk, at room temperature
CREAM CHEESE FROSTING
16 ounces (450g) full-fat block cream cheese, softened to room temperature

1/2 cup (115g) unsalted butter, softened to room temperature
4 and 1/2 cups (540g) confectioners’ sugar
1 Tablespoon (15ml) heavy cream or milk
1 and 1/2 teaspoons pure vanilla extract
pinch of salt, to taste
Instructions
1 Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper, then grease the parchment
paper. Parchment paper helps the cakes seamlessly release from the pans.
2 Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
3 Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high
speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl with a rubber spatula as
needed. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. (Set the egg whites aside.)
Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
4 With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in your
desired amount of food coloring just until combined. I use 1-2 teaspoons gel food coloring. Vigorously whisk or beat
the 4 egg whites on high speed until fluffy peaks form as pictured above, about 3 minutes. Gently fold into cake batter.
The batter will be silky and slightly thick.
5 Divide batter between cake pans. Bake for 30-32 minutes or until the tops of the cakes spring back when gently
touched and a toothpick inserted in the center comes out clean. If the cakes need a little longer as determined by wet
crumbs on the toothpick, bake for longer. However, careful not to overbake as the cakes may dry out. Remove cakes
from the oven and cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting
and assembling.
6 Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the
cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar,
cream/milk, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat
for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, more milk if
frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
7 Assemble and frost: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.
Discard or crumble over finished cake. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with
frosting. Top with 2nd layer and spread remaining frosting all over the top and sides. I always use an icing spatula and
bench scraper for the frosting. I used Wilton piping tip #12 for decoration around the top.
8 Refrigerate cake for at least 30-60 minutes before slicing. This helps the cake hold its shape when cutting.
9 Cover leftover cake tightly and store in the refrigerator for 5 days. Frosted cake or unfrosted cake layers can be frozen
up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
Notes
1 Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight.
Likewise, the frosting can be prepared then covered and refrigerated overnight. Let the frosting sit at room
temperature to slightly soften for 10 minutes before assembling and frosting.
2 Cake Flour: For best texture and taste, I strongly recommend cake flour. You can find it in the baking aisle and I have
many more recipes using it. If you can’t get your hands on cake flour, you can make a DIY cake flour substitute.
3 Vinegar: The vinegar helps brighten the red color. Don’t get scared, a touch of vinegar is normal in red velvet
desserts! You can’t taste it.
4 Why is everything at room temperature? When everything is near the same temperature, they mix together easily,
evenly, and produce a uniform texture. It’s important!
5 Food Coloring: The amount of red food coloring is up to you. I tested with varying amounts. To get the dark red color
you see here, use about 2-3 Tablespoons of liquid food coloring or 2 teaspoons gel food coloring. Dye the batter until
you are pleased with the color. Use beet powder for a natural alternative or leave the food coloring out completely.
6 Buttermilk: Buttermilk is a key ingredient and flavor in this recipe. You can use low fat or full fat. If you don’t have
buttermilk, you can make your own sour milk. To do so, add 1 and 1/2 teaspoons of fresh lemon juice or white
vinegar to a liquid measuring cup. Add enough regular milk (whole milk is best) to make 1 cup. Stir the two together,
then let it sit for 5 minutes before using.
7 Sheet Cake: This batter fits nicely into a 9×13 inch cake pan or 12×17 inch sheet pan. Same oven temperature. Bake
for about 40-45 minutes or 20-25 minutes, respectively. Keep your eye on the cake and use a toothpick to test for
doneness.
8 3 Layer Cake: Divide the batter between 3 9-inch cake pans. Bake for about 22-25 minutes.
9 Bundt Cake: This cake batter fits into a 10-cup or larger bundt pan. I’m unsure of the exact bake time (likely around
an hour), but use a toothpick to test for doneness. Same oven temperature.
10 Cupcakes: You can use this cake batter for 2-3 dozen cupcakes. Fill cupcake liners 1/2 – 2/3 of the way full. Bake for
20-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the
center comes out clean. Use my red velvet cupcakes recipe if you need fewer.
i
Recipe originally published on Sally’s Baking Addiction in 2015
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★ ★ ★ ★ ★ 4.8 from 227 reviews

CREAM CHEESE FROSTING

16 ounces (450g) full-fat block cream cheese, softened to room temperature

Did you make this recipe?

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