90 min
Southern Red Velvet Cake with Classic Cream Cheese Frosting
Recipe GLPR879e498a46175f
A stunning Southern classic featuring velvety layers of deep red cake with subtle cocoa notes, filled and topped with luxurious cream cheese frosting. This show-stopping dessert is perfect for celebrations and special occasions.
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Ingredients
Nonstick cooking spray
2 cups Granulated sugar
3 sticks Unsalted butter, at room temperature
1 ounce Molasses
6 large Large eggs, at room temperature
2 cups Buttermilk
¼ cup Neutral oil
2 tablespoons Apple cider vinegar
2 tablespoons Red liquid food coloring
1 teaspoon Pure vanilla extract
3½ cups Cake flour
3½ tablespoons Dutch-processed cocoa powder
½ teaspoon Baking soda
½ teaspoon Salt
1½ pounds Cream cheese, at room temperature
1½ sticks Unsalted butter
2 pounds Powdered sugar, sifted
⅓ ounce Vanilla extract
⅛ ounce Kosher salt
Directions
Preheat your oven to 330°F. Spray a 13-by-9-inch baking pan generously with nonstick cooking spray, then line the bottom and sides with parchment paper to ensure easy removal.
In a stand mixer fitted with the paddle attachment, cream together the granulated sugar and 3 sticks of room-temperature unsalted butter until light and fluffy, about 3-4 minutes. Add the molasses and beat until incorporated. Add the eggs one at a time, beating well after each addition. Scrape down the bowl and paddle thoroughly after all eggs are added to ensure complete mixing.
In a pitcher or measuring cup, whisk together the buttermilk, neutral oil, apple cider vinegar, red food coloring, and vanilla extract until the mixture is evenly colored and well combined.
In a separate bowl, sift together the cake flour, Dutch-processed cocoa powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the butter and sugar mixture in three alternating additions with the buttermilk mixture, beginning and ending with the dry ingredients. After the final addition, scrape down the bowl and paddle once more, mixing just until no streaks of flour remain. Be careful not to overmix the batter.
Pour the batter into the prepared pan and smooth the top. Bake for approximately 40 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow the cake to cool in the pan until it is completely cool to the touch, then carefully invert it onto a cake board or flat surface.
Using a serrated knife, carefully level the top of the cake by removing any domed portion. Flip the cake over and trim away the darker browned bottom edge to create an even surface. Slice the cooled cake horizontally into two equal layers.
To make the cream cheese frosting, combine the room-temperature cream cheese and 1.5 sticks of unsalted butter in the stand mixer fitted with the paddle attachment. Beat on medium speed until the mixture is soft, light, and fluffy, about 2-3 minutes. Gradually add the sifted powdered sugar on low speed, scraping down the bowl and paddle as needed. Once the powdered sugar is fully incorporated, add the vanilla extract and kosher salt, then beat on low speed until just combined and smooth.
Place the bottom cake layer on a serving plate or cake board. Spread a thin, even layer of cream cheese frosting on top, then carefully place the second cake layer on top. Frost the top and sides of the entire cake with the remaining cream cheese frosting, smoothing it into an even finish with a spatula.
