Red Velvet Cake with Cream Cheese Frosting
The perfect red velvet cake! It’s a decadent, flavorful cake that’s gorgeously red and tender, with a sweet, rich cream cheese frosting on top. It’s melt-in-your-mouth fluffy and incredibly moist. A dessert that is sure to please!
Servings: 16
Prep:30 minutes
Cook:30 minutes
Ingredients
2 1/2 cups (354gram) of all-purpose flour (scoop and level to measure).
3/4 cup (170gram) unsalted butter, softened.
3 Tbsp (19gram) unsweetened cocoa powder.
1/3 cup (80ml) vegetable or canola oil.
3/4 tsp salt.
1 tsp baking soda.
2 cups (400gram) of granulated sugar.
1 oz liquid red food colouring.
1 1/3 cups (315ml) buttermilk.
1 Tbsp vanilla extract.
1 1/2 tsp vinegar.
3 large eggs.
2 large egg yolks.
Frosting
16 oz cream cheese, nearly at room temperature.
1 cup (226gram) unsalted butter, nearly at room temperature.
6 cups (720gram) of powdered sugar.
1 1/2 tsp vanilla extract.
Instructions
Preheat the oven to 350 degrees. Butter 3 (9-inch) round cake pans, then line the bottoms with parchment paper and butter the parchment paper; set aside.
In a huge mixing bowl, whisk together the flour, baking soda, and salt. Sift in the cocoa powder and whisk for about 20 seconds before setting aside.
Whip together sugar and butter in the bowl of an electric stand mixer fitted with the paddle attachment until pale and fluffy (this will take several minutes whipping on high speed). Add in the vegetable oil. Scrape the bowl clean.
Eggs should be added one at a time, blending after each addition just until combined. Mix in the egg yolks and then the red food colouring. Scrape down the bowl.
Buttermilk should be measured in a liquid measuring cup, and then whisk in vanilla extract and vinegar. Working in three separate batches, add 1/3 of the flour mixture, alternating with 1/2 of the buttermilk mixture and mixing just until combined after each addition.
Scrape down the sides and bottom of the bowl, then gently fold in the batter to ensure it’s evenly distributed.
Divide the mixture evenly among three prepared baking pans. Bake for about 25 – 30 minutes, or until a toothpick inserted into the centre comes out clean inserted into the centre of the cake comes out clean Cool in the cake pan for 10 min before inverting onto wire racks to cool completely.
Once cool, frost with Cream Cheese Frosting. Refrigerate in an airtight container.
For the Cream Cheese Frosting:
In a large mixing bowl, beat cream cheese and butter with an electric hand mixer until smooth and fluffy (or alternately use a stand mixer).
Whip in vanilla and powdered sugar until light and fluffy*. Spread over cooled cake.
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