75 min
Red Velvet Cake
Recipe GLPR0fa7357701c12d
A luxurious red velvet cake featuring two or three moist layers infused with subtle cocoa and topped with a silky cream cheese frosting. This classic dessert combines the tender crumb of a buttermilk cake with rich, tangy frosting for an elegant treat perfect for special occasions.
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Ingredients
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter, at room temperature
1 cup buttermilk
2 large eggs
1 ounce red food coloring
1 teaspoon white vinegar
1 teaspoon vanilla extract
16 ounces cream cheese, at room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
Cooking spray for pans
Parchment paper for lining pans
Directions
Preheat your oven to 350°F (175°C). Lightly spray the bottoms and sides of two or three 9-by-2-inch round cake pans with cooking spray. Line the pans with parchment paper, spray the paper lightly, then dust with flour and tap out any excess. Set aside.
In a medium bowl, sift together the flour, granulated sugar, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk together the melted butter, buttermilk, eggs, red food coloring, vinegar, and 1 teaspoon of vanilla extract until well combined and the color is evenly distributed.
Add the dry ingredients to the wet ingredients in several additions, stirring until the batter is smooth and no lumps remain.
Divide the batter evenly among the prepared pans. Bake for 18 to 20 minutes if using three pans, or 20 to 25 minutes if using two pans, until a cake tester inserted into the center comes out clean.
Remove the pans from the oven and place them on a wire rack to cool for about 15 minutes. Turn the cakes out onto the rack and let them cool completely.
While the cakes cool, prepare the frosting: Place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment.
Beat at medium speed for about 2 minutes until the mixture is creamy and well blended.
Reduce the mixer speed to low. With the motor running, pour in the remaining 1 teaspoon of vanilla extract and mix for 30 seconds.
Add the powdered sugar a little at a time, mixing on low speed until smooth. Increase the speed to medium and beat for about 2 minutes until light and fluffy. Use the frosting immediately or refrigerate in an airtight container for up to 2 days.
Using a serrated knife, trim the tops of the cooled cakes level. Save any scraps for decorating if desired.
Place the first cake layer on a cake stand or cardboard round. If using a cake stand, arrange strips of parchment paper around the perimeter to protect the stand from frosting.
Spread about ¼ inch of frosting evenly over the top of the first layer.
Place the second cake layer (and third layer if making a three-layer cake) on top, spreading each with about ¼ inch of frosting between layers. Reserve the remaining frosting for frosting the sides and top of the assembled cake.
Frost the sides and top of the assembled cake with the remaining frosting. If desired, crumble the reserved cake scraps and sprinkle them decoratively over the sides and top.
Transfer the finished cake to the refrigerator and chill until ready to serve.
