Red Velvet Cake Recipe
Moist and flavorful with a tender, velvety soft crumb, my Best Red Velvet Cake with a cream cheese frosting is the definitely the Queen of Cakes.
Prep Time1 hour hr
Cook Time30 minutes mins
Total Time1 hour hr 30 minutes mins
Course: Dessert
Cuisine: American, Southern
Servings: 16
Calories: 720kcal
- 3 cups cake flour spoon flour into cup and level with knife
- 2 tablespoon cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter room temperature (1 stick)-should be softened but not too soft.
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs room temperature and separated
- 1 tablespoon vanilla extract
- 1 teaspoon distilled white vinegar
- 1 tablespoon red food coloring more or less depending upon the desired color. I used a gel but, liquid will work.
- 1 cup buttermilk room temperature
Cream Cheese Frosting
- 16 ounces cream cheese room temperature
- 6 oz unsalted butter room temperature (1 ½ sticks) should be softened but not too soft.
- 5 ½ cups confectioners’ sugar
- 1 teaspoon vanilla extract
Cake
Add the flour, cocoa powder, baking soda, and salt to a large mixing bowl and whisk the ingredients together until well blended. Set aside until needed.
Using a stand mixer fitted with a paddle attachment (or a handheld mixer with beater bars), whip the butter and sugar together on medium-high speed until well combined (about 1 minute). *Scrape down the sides and bottom of the bowl with a rubber spatula a few times during the process. Add the oil, egg yolks, vanilla extract, and vinegar to the butter-sugar mixture and beat on high speed for 2 minutes. Save the egg whites for later. With the mixer on low speed, add the dry ingredients in 3 additions alternating with the buttermilk between each dry addition.
Add the red food coloring until just combined (1-2 tablespoons of gel, depending up on the color you want.)
In a clean bowl using an electric mixer, beat the egg whites on high speed until fluffy peaks form (about 3 minutes).
Gently fold the whipped egg whites into the cake batter.The batter will have a silky and thick appearance. Divide the cake batter between the prepared cake pans.
Place the cake pans on the center rack of the preheated oven and bake for 30-35 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean. *Be careful not to overbake the cakes so they don't dry out. Remove the cakes from the oven and set the pans on a wire rack to cool completely. *Let the cakes cool completely before assembling.
Assembly
Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.
Place 1 cake layer on your cake stand or serving plate.
Cover the top of the layer with frosting. Use a frosting spatula to create an even layer.
Place the second layer on top of the frosted first layer. Top the second layer with frosting spreading the remaining frosting on the sides of the cake.
Refrigerate the cake for at least one hour before slicing. This will allow the cake to set up so the cake to hold its shape. This will make it easier to slice this beautiful cake. Cover the leftover cake and store it in the refrigerator for up to five days. *Let the cake come to room temperature before serving.
Unfrosted cake layers can be frozen for up to 2-3 months, as long as they are well sealed and stored in an airtight container. Thaw overnight in the refrigerator and bring to room temperature before decorating.
The frosted cake can be frozen and stored for the same time frame, but the frosting will begin to degrade and you may need to touch up the frosting, to smooth it out.
The finished cake will hold up for 5 days covered and refrigerated.
Calories: 720kcal | Carbohydrates: 86g | Protein: 7g | Fat: 40g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 267mg | Potassium: 115mg | Fiber: 1g | Sugar: 67g | Vitamin A: 916IU | Calcium: 61mg | Iron: 1mg