Red Velvet Cake Recipe
This exquisite red velvet cake is known for its luxurious texture and rich flavor profile, featuring hints of cocoa, buttery undertones, and the unique tang of buttermilk. A special technique of whipped egg whites creates a truly velvety crumb.
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Servings: 12
Ingredients
Cake
- 1 teaspoon distilled white vinegar
- 1 cup 240 ml buttermilk, at room temperature
- 4 large eggs separated and at room temperature
- 1 cup 240 ml vegetable or canola oil
- Liquid or gel red food coloring to desired shade
- 3 cups 360 g cake flour, spooned and leveled
- 2 tablespoons 10 g unsweetened natural cocoa powder
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking soda
- 1/2 cup 113 g unsalted butter, softened
- 1/2 teaspoon salt
- 2 cups 400 g granulated sugar
Cream Cheese Frosting
- 5 cups 600 g confectioners' sugar
- 1 and 1/2 teaspoons pure vanilla extract
- Pinch of salt to taste
- 3/4 cup 170 g unsalted butter, softened
- 16 ounces 452 g full-fat brick cream cheese, softened
Instructions
- Prepare the Pans: Preheat your oven to 350°F (177°C). Grease two 9-inch cake pans, line them with parchment rounds, then grease the parchment as well to ensure easy release.
- Mix Dry Ingredients: In a large bowl, whisk together the cake flour, baking soda, cocoa powder, and salt. Set this mixture aside.
- Cream Butter and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, cream the butter and sugar together on medium-high speed until well combined, about 1 minute. Scrape down the bowl as needed.
- Combine Wet Ingredients: Add oil, egg yolks, vanilla extract, and vinegar to the butter mixture and beat on high for 2 minutes, scraping the bowl as necessary. Set the egg whites aside separately.
- Incorporate Dry Ingredients and Buttermilk: With the mixer on low speed, add the dry ingredients to the butter mixture in 2-3 parts, alternating with the buttermilk, until just combined. Add your desired amount of red food coloring.
- Whip Egg Whites: Beat the egg whites on high speed until soft peaks form, about 3 minutes. Gently fold these whipped whites into the batter, resulting in a silky and slightly thick consistency.
- Bake: Evenly divide the batter between the prepared cake pans. Bake for 30-32 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely in the pans on a wire rack before frosting.
- Prepare the Frosting: Beat the cream cheese and butter together on medium-high speed for 2 minutes, until smooth. Add confectioners' sugar, vanilla extract, and a pinch of salt, then beat on low speed for 30 seconds. Increase to high speed for 3 minutes until fully creamy. Adjust with more sugar if needed for a thicker consistency or an extra pinch of salt if desired.
- Assemble and Frost: Slice a thin layer off the tops of the cakes to create flat surfaces. Place one layer on a serving plate, spread an even layer of frosting, then top with the second layer. Frost the top and sides as desired, using an icing spatula and bench scraper for a smooth finish.
- Chill and Serve: Refrigerate the cake for at least 30-60 minutes before slicing to help it retain its shape. Store leftovers tightly covered in the refrigerator for up to 5 days.
Notes
- Make-Ahead: Cake layers and frosting can be prepared in advance. Store the baked layers at room temperature overnight, or refrigerate the frosting and allow it to soften for 10 minutes before using.
- Food Coloring: Adjust the intensity of the red color with 1-2 teaspoons of gel food coloring, or try a natural alternative with beet powder (1/2 teaspoon beet powder mixed with 2 teaspoons water).
- Buttermilk Substitute: If needed, mix 1 and 1/2 teaspoons lemon juice or vinegar with enough whole milk to make 1 cup; let sit for 5 minutes.
- Alternate Baking Options: This batter can be adapted for cupcakes (bakes 20-21 minutes), a bundt cake, or a sheet cake (9x13-inch for 40-45 minutes).