Red Velvet Cake
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
16
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Course
Dessert
Red Velvet Cake
Description
This Red Velvet Cake recipe uses a blend of cake flour and cocoa powder to give the cake its signature texture and flavor. The batter is enriched with butter, eggs, buttermilk, canola oil, and vanilla, with red food coloring added for the classic deep red color. The dry ingredients are mixed first, then butter is beaten in to create a coarse crumb before adding wet ingredients. Two 8- or 9-inch pans hold the batter, which bakes for 16 to 22 minutes depending on pan depth. The cakes are cooled, removed from pans carefully, and frosted once fully cool.
The cream cheese frosting is made by creaming softened cream cheese and butter until light and fluffy, then gradually adding powdered sugar and vanilla. The combination provides a smooth, creamy topping with balanced sweetness and slight tang. This frosting suits the soft texture and cocoa notes of the cake well.
Once layered and frosted, the cake is suited to celebrations or occasions where a distinctive, tender, and visually striking cake is desired. The crumb is delicate, requiring gentle handling during assembly.
Ingredients
- 3 cups cake flour (or all-purpose flour)
- 1 3/4 cups sugar
- 3 Tablespoons cocoa powder unsweetened
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter cut into cubes
- 3 egg
- 1 cup buttermilk
- 3/4 cup canola oil
- 1 - 2 Tablespoons red food coloring may do less depending on preference
- 1 Tablespoon vanilla extract pure
Cream Cheese Frosting:
- (2) ounce pkgs. cream cheese (room temperature and softened)
- 12 Tablespoons butter (3/4 cup or 1 1/2 sticks, softened)
- 4 1/2 cups powdered sugar
- 2 teaspoons vanilla extract or vanilla bean paste
Instructions
- Preheat oven to 350 degrees.
- In a standing mixer, stir together flour, sugar, cocoa powder, baking soda, and salt.
- Beat the butter into the flour mixture, one cube at a time. Continue to beat until it resembles coarse crumbs.
- In a small bowl, whisk together eggs, buttermilk, oil, red food coloring, and vanilla.
- Add the buttermilk mixture to dry ingredients and beat the batter until thoroughly mixed.
- Take a spatula and scrape the sides of the bowl.
- Spread into two greased 8 or 9-inch cake pans and smooth tops with a spatula.
- Bake for 16-22 minutes, depending on the depth of pans. If the cake layers are thin, they will cook for less time than the thicker layers.
- Let cakes cool. Run a knife around edge of cake pan and flip over. Frost with cream cheese frosting.
- To make frosting:
- In a large mixing bowl, cream together softened cream cheese and butter until light and fluffy, about 3-5 minutes. If using a Kitchenaid mixer, use the whisk attachment.
- Add powdered sugar and mix until creamy.
- If using a vanilla bean, split vanilla bean in half and use the tip of the knife to scrape the vanilla bean paste from each side of the vanilla bean pod.
- If using vanilla extract, add to frosting and stir until combined.
- Spread on cooled red velvet cake. Cover tightly.
User Reviews
Overall Rating
4.9
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