Red Velvet Cake

Red Velvet Cake with Cream Cheese Frosting

Red Velvet Cake With Cream Cheese Frosting

Ingredients

Makes : 12 servings.:

• 3 cups (360g) cake flour (spoon & leveled)
• 1 teaspoon baking soda
• 2 Tablespoons (10g) unsweetened natural cocoa powder
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 2 cups (400g) granulated sugar
• 1 cup (240ml) canola or vegetable oil
• 4 large eggs, room temperature and separated
• 1 Tablespoon pure vanilla extract
• 1 teaspoon distilled white vinegar
• liquid or gel red food coloring
• 1 cup (240ml) buttermilk, at room temperature

Cream Cheese Frosting.:

• 16 ounces (450g) full-fat block cream cheese, softened to room temperature
• 3/4 cup (170g) unsalted butter, softened to room temperature
• 5 and 1/2 cups (660g) confectioners’ sugar
• 1 and 1/2 teaspoons pure vanilla extract
• pinch of salt, to taste

Method

1. Preheat oven to 350°F (177°C)
2. Grease two 9-inch cake pans, line with parchment paper, then grease the parchment paper
3. Parchment paper helps the cakes seamlessly release from the pans
4. Make the cake: Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl
5. Set aside
6. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined, about 1 minute
7. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed
8. Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes
9. Set the egg whites aside
10. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed
11. With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk
12. Beat in your desired amount of food coloring just until combined
13. Vigorously whisk or beat the 4 egg whites on high speed until fluffy peaks form as pictured above, about 3 minutes
14. Gently fold into cake batter
15. The batter will be silky and slightly thick
16. Divide batter between cake pans
17. Bake for 30-32 minutes or until the tops of the cakes spring back when gently touched and a toothpick inserted in the center comes out clean
18. If the cakes need a little longer as determined by wet crumbs on the toothpick, bake for longer
19. However, careful not to overbake as the cakes may dry out
20. Remove cakes from the oven and cool completely in the pans set on a wire rack
21. The cakes must be completely cool before frosting and assembling
22. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes
23. Add the confectioners’ sugar, vanilla extract, and a pinch of salt
24. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy
25. Add more confectioners’ sugar if frosting is too thin or an extra pinch of salt if frosting is too sweet
26. Frosting should be soft, but not runny
27. Assemble and frost: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface
28. Discard or crumble over finished cake
29. Place 1 cake layer on your cake stand or serving plate
30. Evenly cover the top with frosting
31. Top with 2nd layer and spread remaining frosting all over the top and sides
32. Refrigerate cake for at least 30-60 minutes before slicing
33. Cover leftover cake tightly and store in the refrigerator for 5 days
34. Frosted cake or unfrosted cake layers can be frozen up to 2-3 months
35. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving