Description
A classic red velvet cake with layers of cream cheese frosting, perfect for holidays and special occasions.
Ingredients
Scale
- 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
- 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
Instructions
- Preheat oven to 350°F (177°C). Grease two 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
- Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl. Set aside.
- Beat the butter and sugar together on medium-high speed until combined, about 1 minute. Scrape down the sides of the bowl.
- Add the oil, egg yolks, vanilla extract, and vinegar and beat on high for 2 minutes. Set the egg whites aside.
- With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk. Beat in food coloring just until combined.
- Whisk or beat the 4 egg whites on high speed until fluffy peaks form, about 3 minutes. Gently fold into cake batter.
- Divide batter between cake pans. Bake for 30-32 minutes or until the tops spring back when touched and a toothpick comes out clean.
- Cool cakes completely in the pans on a wire rack.
- 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.
- Slice a thin layer off the tops of the cakes to create a flat surface.
- Place 1 cake layer on your cake stand. Evenly cover the top with frosting. Top with the second layer and spread remaining frosting all over the top and sides.
- Refrigerate cake for at least 30-60 minutes before slicing.
Notes
- Use gel food coloring for a vibrant red color.
- Ensure all ingredients are at room temperature for best results.
- Store leftover cake in the refrigerator for up to 5 days.
- Prep Time: 30 min
- Cook Time: 32 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
Keywords: red velvet cake, cream cheese frosting, holiday baking, Christmas dessert, layer cake