Red Velvet Cake with Cream Cheese Frosting

★ ★ ★ ★ ★ 4.8 from 232 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 (360g) 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, so ened 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, so ened to room temperature
3/4 cup (170g) unsalted butter, so ened to room temperature
5 and 1/2 cups (660g) confectioners’ sugar
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 flu y 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, 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 or an extra pinch of salt if frosting is too sweet.
Frosting should be so , but not runny.
7 Assemble and frost: Using a large serrated knife, slice a thin layer o 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 le over 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 so en 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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