Red Velvet Cake
A luscious Red Velvet Cake with a tender, velvety crumb, enhanced by buttermilk and cocoa. The cream cheese frosting is smooth, creamy, and perfectly balanced in sweetness, making this cake a timeless favorite for celebrations and everyday indulgence alike.
Equipment
- 2 × 9-inch Round Cake Pans
- 1 × Electric Hand Mixer or Stand Mixer
- 1 × Silicone Spatula
- 1 × Cooling Rack
- 1 × Icing Spatula
- 1 × Bench Scraper
- Optional: Parchment Paper Rounds for lining pans
Ingredients
For the Cake:
- 3 cups 360g cake flour, lightly spooned and leveled
- 1 teaspoon baking soda
- 2 tablespoons 10g unsweetened natural cocoa powder
- ½ teaspoon salt
- ½ cup 113g unsalted butter, softened to room temperature
- 2 cups 400g granulated sugar
- 1 cup 240ml canola or vegetable oil
- 4 large eggs separated and at room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon distilled white vinegar
- Red food coloring liquid or gel, amount to your preference (about 1–2 teaspoons gel recommended)
- 1 cup 240ml buttermilk, at room temperature
For the Cream Cheese Frosting:
- 16 ounces 452g full-fat cream cheese, softened
- ¾ cup 170g unsalted butter, softened
- 5 cups 600g powdered sugar (confectioners’ sugar)
- 1 ½ teaspoons pure vanilla extract
- Pinch of salt to balance sweetness
Instructions
- Prepare the Oven and Pans: Preheat your oven to 350°F (177°C). Generously grease two 9-inch round cake pans. For easy cake removal, line the bottoms with parchment paper circles and grease the paper lightly.
- Combine Dry Ingredients: In a large mixing bowl, sift together the cake flour, baking soda, cocoa powder, and salt. Whisk these dry ingredients until evenly combined and set aside.
- Cream Butter and Sugar: Using a stand mixer or handheld mixer fitted with a paddle attachment, beat the softened butter and sugar together on medium-high speed for about one minute until smooth and creamy. Scrape down the bowl’s sides with a rubber spatula as needed to ensure even mixing.
- Add Wet Ingredients: Add the oil, egg yolks, vanilla extract, and white vinegar to the creamed mixture. Mix on high speed for two minutes until fully incorporated and slightly fluffy. Scrape down the bowl again.
- Alternate Adding Dry Ingredients and Buttermilk: With the mixer running on low speed, gradually add the dry flour mixture to the wet ingredients in two or three portions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined after each addition to avoid overmixing.
- Color the Batter: Add your desired amount of red food coloring (gel recommended for deeper color) and gently mix just until the batter turns a uniform red shade.
- Whip Egg Whites: In a clean, dry bowl, vigorously whisk the four egg whites using a hand mixer on high speed until stiff, fluffy peaks form (about 3 minutes). These whipped whites will lighten the batter and create a delicate crumb.
- Fold in Egg Whites: Carefully fold the whipped egg whites into the red batter using a silicone spatula. Use gentle motions to preserve the airy texture, aiming for a smooth, slightly thick batter.
- Bake the Cakes: Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula and bake in the preheated oven for 30 to 32 minutes. The cakes are done when the tops spring back lightly to the touch and a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool Completely: Remove the cakes from the oven and place the pans on wire racks. Let the cakes cool fully in the pans before removing. Cooling completely prevents the frosting from melting when applied.
- Make the Cream Cheese Frosting: In a mixing bowl fitted with a whisk or paddle attachment, beat the cream cheese and softened butter on medium-high speed until smooth and creamy, about 2 minutes. Gradually add the powdered sugar, vanilla extract, and a pinch of salt. Start mixing on low to avoid a sugar cloud, then increase speed and beat for 3 minutes until fluffy and combined. Adjust consistency by adding more powdered sugar (if too thin) or a pinch of salt (if too sweet).
- Assemble the Cake: Using a serrated knife, trim the domed tops of the cakes to create flat, even layers. Place one cake layer on a serving plate or cake stand. Spread an even layer of frosting over the top. Add the second cake layer and cover the entire cake with the remaining frosting, smoothing with an icing spatula and bench scraper for a professional finish.
- Chill and Serve: Refrigerate the assembled cake for at least 30 to 60 minutes before slicing. This chilling step helps the frosting set and holds the cake’s shape for cleaner cuts.
Notes
- Make-Ahead Tips: You can bake the cake layers a day ahead and keep them wrapped tightly at room temperature. The frosting can also be prepared in advance and refrigerated; bring it to room temperature and stir gently before using.
- Food Coloring Alternatives: Gel food coloring gives the richest color with less liquid. For a natural option, beet powder mixed with water works well to tint the batter without artificial dyes.
- Substitute for Buttermilk: If you don’t have buttermilk, mix 1 1/2 teaspoons lemon juice or white vinegar into 1 cup of whole milk, let sit 5 minutes before using.
- Cake Variations: This batter can be used for cupcakes (bake about 20 minutes), a sheet cake (9x13-inch pan, bake 40-45 minutes), or a three-layer cake (bake each 22-25 minutes). Adjust baking time accordingly.
- Storage: Store leftover cake covered in the refrigerator for up to 5 days. You can freeze frosted or unfrosted layers for 2-3 months, thawing overnight in the fridge before serving.
