Red velvet cake is much more than vanilla cake tinted red.
This recipe
produces the best red velvet cake with superior buttery, vanilla, and cocoa
flavors, as well as a delicious tang from buttermilk. My trick is to whip the
egg whites, which guarantees a smooth velvet crumb.
Ingredients
3 cups (360g) cake flour (spooned & leveled)
1 teaspoon baking soda
2 Tablespoons (10g) unsweetened natural cocoa powder
1/2 teaspoon salt
1/2 cup (8 Tbsp; 113g) 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 (452g) full-fat brick cream cheese, softened to room
temperature
3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room
temperature
5 cups (600g) confectioners’ sugar
1 and 1/2 teaspoons pure vanilla extract
pinch of salt, to taste
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Instructions
1. Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line
with parchment paper rounds, then grease the parchment paper.
Parchment paper helps the cakes seamlessly release from the pans.
(If it’s helpful, see this parchment paper rounds for cakes video
& post.)
2. Make the cake: Whisk the flour, baking soda, cocoa powder, and
salt together in a large bowl. Set aside.
3. 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. Scrape down the sides and up the
bottom of the bowl with a rubber spatula as needed. Add the oil,
egg yolks, vanilla extract, and vinegar and beat on high for 2
minutes. (Set the egg whites aside.) Scrape down the sides and up
the bottom of the bowl with a silicone spatula as needed.
4. With the mixer on low speed, add the dry ingredients in 2-3
additions alternating with the buttermilk. Beat in your desired
amount of food coloring just until combined. I use 1-2 teaspoons gel
food coloring. Vigorously whisk or beat the 4 egg whites on high
speed until fluffy peaks form as pictured above, about 3 minutes.
Gently fold into cake batter. The batter will be silky and slightly
thick.
5. Divide batter between cake pans. 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. If the cakes need
a little longer as determined by wet crumbs on the toothpick, bake
for longer. However, careful not to overbake as the cakes may dry
out. Remove cakes from the oven and cool completely in the pans
set on a wire rack. The cakes must be completely cool before
frosting and assembling.
6. 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. Add the confectioners’ sugar, vanilla extract, and
a pinch of salt. Beat on low speed for 30 seconds, then increase to
high speed and beat for 3 minutes until completely combined and
creamy. Add more confectioners’ sugar if frosting is too thin or an
extra pinch of salt if frosting is too sweet. Frosting should be soft,
but not runny.
7. Assemble and frost: Using a large serrated knife, slice a thin layer
off the tops of the cakes to create a flat surface. Discard or crumble
over finished cake. Place 1 cake layer on your cake stand or serving
plate. Evenly cover the top with frosting. Top with 2nd layer and
spread remaining frosting all over the top and sides. I always use
an icing spatula and bench scraper for the frosting. I
used Wilton piping tip #12 for decoration around the top.
8. Refrigerate cake for at least 30-60 minutes before slicing. This helps
the cake hold its shape when cutting.
9. Cover leftover cake tightly and store in the refrigerator for 5
days. Frosted cake or unfrosted cake layers can be frozen up to 2-3
months. Thaw overnight in the refrigerator and bring to room
temperature before decorating/serving.
Notes
1. Make Ahead Instructions: The cake layers can be baked, cooled,
and covered tightly at room temperature overnight. Likewise, the
frosting can be prepared then covered and refrigerated overnight. Let
the frosting sit at room temperature to slightly soften for 10 minutes
before assembling and frosting.
2. Special Tools (affiliate links): 9-inch Round Cake Pans | Glass
Mixing Bowls | Whisk | Electric Mixer (Handheld or Stand) | Red
Gel Food Coloring or Beet Powder | Silicone Spatula | Cooling
Rack | Cake Stand, Serving Plate, or Cake Turntable | Icing
Spatula | Bench Scraper | Piping Bag (Reusable or Disposable)
| Wilton Piping Tip #12 | Cake Carrier (for storing cake)
3. Cake Flour: For best texture and taste, I strongly recommend cake
flour. You can find it in the baking aisle and I have many more
recipes using it. If you can’t get your hands on cake flour, you can
make a DIY cake flour substitute.
4. Vinegar: The vinegar helps brighten the red color. Don’t get scared, a
touch of vinegar is normal in red velvet desserts! You can’t taste it.
5. Why is everything at room temperature? When everything is near
the same temperature, they mix together easily, evenly, and produce a
uniform texture. It’s important!
6. Food Coloring: The amount of red food coloring is up to you. I tested
with varying amounts. To get the dark red color you see here, use 2
teaspoons of gel food coloring. You could use liquid food coloring too,
but gel food coloring is more potent. You’ll need at least 1 Tablespoon
of liquid. Dye the batter until you are pleased with the color. Use beet
powder for a natural alternative (mix 1/2 teaspoon beet powder with 2
teaspoons of water before adding) or leave the food coloring out
completely.
7. Buttermilk: Buttermilk is a key ingredient and flavor in this recipe.
You can use low fat or full fat. If you don’t have buttermilk, you can
make your own buttermilk substitute. To do so, add 1 and 1/2
teaspoons of fresh lemon juice or white vinegar to a liquid measuring
cup. Add enough regular milk (whole milk is best) to make 1 cup. Stir
the two together, then let it sit for 5 minutes before using.
8. Sheet Cake: This batter fits nicely into a 9×13-inch cake
pan or 12×17-inch sheet pan. Same oven temperature. Bake for
about 40-45 minutes or 20-25 minutes, respectively. Keep your eye on
the cake and use a toothpick to test for doneness.
9. 3 Layer Cake: Prepare 3 9-inch cake pans in step 1 and divide the
batter evenly between the pans. Bake for about 22-25 minutes.
10. Bundt Cake: This cake batter fits into a 10-cup or larger bundt
pan. I’m unsure of the exact bake time (likely around an hour), but use
a toothpick to test for doneness. Same oven temperature.
11. Cupcakes: You can use this cake batter for 2-3 dozen cupcakes.
Fill cupcake liners 1/2 – 2/3 of the way full. Bake for 20-21 minutes or
until the tops of the cupcakes spring back when gently touched and a
toothpick inserted in the center comes out clean. Use my red velvet
cupcakes recipe if you need fewer.
