Description
Follow these steps to create a classic, moist Red Velvet Cake with a rich cream cheese frosting. This recipe focuses on precise measurements for beginner success.
Ingredients
- 300 g all-purpose flour
- 300 g granulated sugar
- 2 tablespoon unsweetened Dutch cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 165 g buttermilk
- 180 g sour cream 14-18%, room temperature
- 110 g vegetable oil
- 2 large eggs room temperature
- 2 teaspoon white vinegar
- 2 teaspoon vanilla extract
- 1 teaspoon red gel food coloring or vegan food coloring
- 300 g butter
- 150 g full-fat cream cheese
- 540 g powdered sugar sifted
- ¾ teaspoon vanilla bean paste
Instructions
- Preheat your oven to 170ºC/340ºF conventional oven. Line two 20 cm/8 inch baking pans with parchment paper.
- In a bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir to combine the dry ingredients.
- In a separate mixing bowl, whisk together the buttermilk, sour cream, vegetable oil, eggs, vinegar, vanilla extract, and red food coloring until combined. Add more color if needed for a deep red. Do not overmix the eggs.
- Slowly pour the wet ingredients into the dry mixture while gently stirring until no lumps remain in the batter.
- Divide the batter evenly between the prepared pans. Bake for 28-30 minutes, or until a cake tester comes out clean.
- Let the cakes cool in the tins for 5 minutes. Then, carefully remove them to a cooling rack to cool completely.
- For the frosting, take the butter and cream cheese out to reach room temperature (about 10 minutes before starting). Cut the butter into cubes and sift the powdered sugar.
- In a stand mixer with the paddle attachment, cream the butter for 5 minutes on high speed. Scrape down the sides and mix for 2 more minutes.
- Add the vanilla bean paste and cream cheese. Cream these with the butter for 1 minute on medium speed.
- Scrape down the sides again. On low speed, mix in the sifted powdered sugar in two parts, allowing each addition to incorporate before adding the next. Scrape down the sides and mix for a final 2 minutes.
- Remove the bowl from the mixer. Use a spatula to beat the frosting by hand to remove air bubbles.
- To assemble, use a serrated knife to level the tops of the cooled cake layers. Keep the scraps for decoration.
- Place the first cake layer on your serving dish. Add two large scoops of frosting and spread it evenly with an offset spatula.
- Add the second cake layer. Apply a thin crumb coat of frosting over the entire cake.
- Add the remaining frosting and smooth it over the cake. You can create a wavy design with the spatula and decorate the sides with the reserved cake crumbs.
Notes
- Weighing ingredients in grams provides more accurate results than using volume measurements.
- Adjust the amount of red gel food coloring based on your brand to achieve a deep red color.
- Be gentle when mixing the wet ingredients to avoid overmixing the eggs.
- Save the trimmed cake scraps for decorating the finished cake.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American