Red Velvet Cake
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Red Velvet Cake
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Filled with rich chocolatey flavor and topped with a tangy cream cheese frosting our classic red velvet cake is a show-stopper!
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Ingredients
- 3 cups cake flour
- 1 teaspoon baking soda
- 2 tablespoons cocoa powder unsweetened
- ½ teaspoon salt
- ½ cup unsalted butter softened
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 egg room temperature and separated, large
- 1 tablespoon vanilla extract pure
- 1 teaspoon white vinegar distilled
- 1 cup buttermilk at room temperature
- red food coloring liquid or gel
Cream Cheese Frosting
- 2 (8-ounce) bricks cream cheese softened, full-fat
- ¾ cup unsalted butter softened
- 5 cups powdered sugar
- 1 teaspoon vanilla extract
- pinch salt to taste
Instructions
- Preheat oven to 350°F. Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
- In a large bowl, whisk flour, baking soda, cocoa powder, and salt.
- In another bowl, beat butter and sugar on medium speed until combined well. Add the oil, egg yolks, vanilla, and vinegar. Beat again for 2 minutes.
- Slowly add the dry ingredients and buttermilk beating on low speed until just combined. Fold in food coloring.
- In a small bowl, beat egg whites on high speed until soft peaks form. Gently fold into the cake batter.
- Pour the batter evenly into the cake pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
Frosting
- Beat cream cheese and butter in a medium bowl until smooth. Add the powdered sugar, vanilla, and salt. Beat until creamy and soft.
- Cut off the tops of the cake to create a flat surface. Place 1 cake on your plate, then add frosting to cover the top. Add the second cake layer and use an offset spatula to spread a thin layer of frosting over the tops and sides to coat and seal in the crumbs. Refrigerate for 30 minutes to set.
- Add a final layer of frosting and pipe on any decorative touches. Use the tops cut from the cake rounds to crumble then press on the sides of the cake and sprinkle on the top.
- Refrigerate for 30 minutes before serving.
Notes
- Recipe Notes.
- Store unfrosted cake. The cake rounds can be baked in advance. Wrap the cooled rounds in plastic and keep them at room temperature for 1-2 days or wrap them again with aluminum foil and freeze for up to months before frosting.
- Store frosting in an airtight container in the fridge for 4-5 days or frozen for 2-3 months. Allow it to come to room temperature before stirring and frosting the cake.
- Store a fully frosted cake, lightly covered, in the fridge for up 24 hours before serving.
- Store leftover cake covered or divide it into individual containers. Store in the fridge for 3-4 days or freeze for up to 3 months.
- Use cake flour for a soft silky crumb.
- Room temperature ingredients incorporate the best.
- Buttermilk is required for flavor, texture, and color. If needed, make a buttermilk substitute.
- Be sure to FOLD the fluffy egg whites into the batter.
- Don't skip the crumb coating (thin layer of frosting) as it will keep crumbs from getting mixed into the final frosting layer.
Nutrition Information
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Calories
513kcal
(26%)
Carbohydrates
83g
(28%)
Protein
9g
(18%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
1g
(50%)
Cholesterol
84mg
(28%)
Sodium
375mg
(16%)
Potassium
154mg
(3%)
Fiber
1g
(4%)
Sugar
64g
(128%)
Vitamin A
543IU
(11%)
Calcium
132mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 83g | 28% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 84mg | 28% |
| Sodium | 375mg | 16% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 64g | 128% |
| Vitamin A | 543IU | 11% |
| Calcium | 132mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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