Description
Red Velvet Cake with Cream Cheese Frosting
Ingredients:
For the Cake:
3 cups (360g) cake flour (spooned & leveled)
1 teaspoon baking soda
2 tablespoons (10g) unsweetened natural cocoa powder
½ teaspoon salt
½ 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 (amount to desired color)
1 cup (240ml) buttermilk, at room temperature
For the Cream Cheese Frosting:
16 ounces (452g) full-fat brick cream cheese, softened to room temperature
¾ cup (12 tbsp; 170g) unsalted butter, softened to room temperature
5 cups (600g) confectioners’ sugar
1 and ½ teaspoons pure vanilla extract
Pinch of salt, to taste
Instructions:
Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the cake flour, baking soda, cocoa powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes. Add the oil and continue beating until fully combined.
Add the Eggs and Vanilla: Add the egg yolks one at a time, beating well after each addition. Stir in the vanilla extract.
Add Dry Ingredients and Buttermilk: Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix each addition until just combined.
Add Red Coloring and Vinegar: Stir in the white vinegar and a few drops of red food coloring. Add more food coloring until you reach the desired shade of red.
Whip the Egg Whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, being careful not to deflate the mixture.
Bake the Cake: Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Cream Cheese Frosting: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the confectioners’ sugar, 1 cup at a time, beating until fully incorporated. Add the vanilla extract and a pinch of salt, then beat until light and fluffy.
Assemble the Cake: Once the cakes are completely cool, spread a layer of cream cheese frosting on top of the first cake layer. Place the second cake layer on top and frost the top and sides of the entire cake.
Decorate and Serve: Decorate the cake with extra frosting, or pipe decorative designs. Slice and enjoy your delicious red velvet cake!
Nutritional Information:
Prep Time: 30 minutes | Cooking Time: 30-35 minutes | Total Time: 2 hours (including cooling)
Kcal: 450 kcal per serving |
Servings: 12 servings
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