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Red Velvet Cake
Red Velvet Cake
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Prep Time:
90 minutes
Cook Time:
35 minutes
Total Time:
125 minutes
Vibrant red velvet cake with rich chocolate and vanilla flavors, finished with a delightful tang.
Instructions:
  • Preheat the oven to 350°F.
  • Prepare the pans: Grease two 8-inch round cake pans with butter, line with parchment paper, grease the parchment, and dust with flour, tapping out the excess.
  • For a flawless batter, sift the cake flour, cocoa powder, baking soda, and salt in a medium bowl. If you don't have a sifter, whisk the ingredients together well to avoid clumps.
  • Prepare the wet ingredients: Combine buttermilk, vinegar, vanilla extract, and red food coloring in a liquid measuring cup or small bowl, then whisk to combine.
  • Cream together the butter, oil, and sugar: Using a stand mixer with the paddle attachment or a hand mixer, beat the butter, vegetable oil, and granulated sugar on medium-high speed until the mixture is very pale, fluffy, and has doubled or nearly tripled in volume, about 4 minutes.
  • Add the eggs: Incorporate the eggs one by one, mixing thoroughly after each addition. Use a rubber spatula to scrape down the sides and bottom of the bowl.
  • Incorporate ingredients alternately: Add flour mixture in thirds to butter mixture, mix on low. Follow with half of buttermilk, mix until combined. Repeat, ending with flour mixture. Scrape down the bowl in between additions for an even mix.
  • Divide the cake batter evenly between the two pans, then bake for 30-35 minutes until a toothpick inserted in the center comes out clean. The cake will deepen to a rich brick-red color, the edges will pull away, and the cake should spring back when gently touched.
  • Allow the cakes to cool in the pans for 15 minutes, then transfer them to a wire rack to cool completely before frosting.
  • Combine cream cheese and butter in a mixer and beat until smooth for about 2 minutes.
  • Mix in the powdered sugar and vanilla extract: Beat on medium speed for about 2 minutes until smooth and thick. If needed, chill in the refrigerator for 10 minutes to thicken. For a thicker consistency, add more powdered sugar in 1/2 cup increments.
  • Level the red velvet cake layers: If your cake layers have domed, use a large serrated knife to even them out. You can save the trimmings to make cake crumbs for decoration, if desired.
  • To assemble the cake, place one cake layer right-side-up on a plate. Spread a thick layer of frosting (1/2 to 1 cup) evenly. Top with the second cake layer up-side-down to ensure a smooth surface. Adjust to center and level the cake layers as needed.
  • Coat the cake with a generous layer of frosting, using an offset spatula or a large butter knife to spread it thinly and evenly. This initial layer, known as the crumb coat, will catch any loose crumbs, ensuring your final frosting layer is perfectly clean and smooth.
  • Chill to set: Place the cake in the refrigerator for 30 minutes for the frosting to firm up. Cover and refrigerate the frosting.
  • Let the frosting come to room temperature. Spread a thick layer of frosting over the cake, using a spatula to smooth the sides. Sprinkle cake trimmings on top for extra decoration, if desired.

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