Red Velvet Cake

Name: Red Velvet Cake
Cook time: 150 min
Total time: 150 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 1/2 cups All-purpose Flour; 1 1/2 cups Granulated Sugar; 1 tbsp Unsweetened Natural Cocoa Powder; 1 tsp Baking Soda; 1 tsp Fine Salt; 2 large Eggs, at room temperature; 1 1/2 cups Vegetable Oil; 1 cups Buttermilk, at room temperature; 2 tsp Vanilla Extract; 1 tsp White Vinegar; 2 tbsp Red Liquid Food Coloring, about one 1-oz bottle; 16oz Cream Cheese, softened; 1/2 cups Unsalted Butter, softened; 4 cups Confectioners' Sugar; 1 tsp Vanilla Extract; Some Fine Salt, Pinch

This classic Red Velvet Cake yields a tender, moist crumb with a subtle cocoa flavor and a brilliant red hue, finished with a tangy, silky cream cheese frosting. It's elegant enough for special occasions but simple enough for a comforting weekend bake.

This classic Red Velvet Cake yields a tender, moist crumb with a subtle cocoa flavor and a brilliant red hue, finished with a tang... Show more

Traditional American Recipe

Health Grade

E · Indulgent

Rating

4.3

Time

2 hrs30 min

Price

0,77 €

Calories

810 kcal

vegetarian

kid friendly

comfort food

potluck

Method

Preheat the oven

Set a rack in the middle of the oven and preheat to 350° F. While it heats, grease two 9-inch round cake pans and line the bottoms with parchment so the cakes release cleanly later.

Whisk dry ingredients

In a large bowl, whisk together the All-purpose Flour, Granulated Sugar, Unsweetened Natural Cocoa Powder, Baking Soda, and Fine Salt until the mixture looks evenly combined and the cocoa has no lumps.

Mix wet ingredients

In a second bowl, whisk the Eggs, Vegetable Oil, Buttermilk, Vanilla Extract, and White Vinegar until smooth. The eggs and buttermilk should be at room temperature so the batter blends evenly. Whisk in the Red Liquid Food Coloring until the mixture turns a bright, even red.

Combine the batter

Pour the wet mixture into the dry ingredients and stir just until no dry streaks remain. Scrape the bottom and sides of the bowl, but stop as soon as the batter looks uniform; it should be smooth and fairly thin.

Bake the cakes

Divide the batter evenly between the prepared pans and smooth the tops. Tap each pan gently on the counter once or twice to pop any large air bubbles, then bake for 25 to 30 minutes until the centers spring back and a toothpick comes out with a few moist crumbs.

Cool the layers

Let the cakes cool in the pans for 10 minutes, then run a thin knife around the edges, turn them out onto wire racks, peel off the parchment, and cool completely for about 45 minutes more before frosting.

Make the frosting

Beat the Cream Cheese and Unsalted Butter together until completely smooth and creamy. Make sure they are softened before you start so the frosting stays silky. Add the Confectioners' Sugar a little at a time, then beat in the vanilla extract and a tiny pinch of fine salt until the frosting is thick, fluffy, and spreadable.

Assemble and serve

Place one cooled cake layer on a serving plate and spread a generous layer of frosting over the top. Set the second layer on top, then frost the top and sides of the cake with the remaining frosting. Slice and serve.